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Flavonoidler ve Sağlık Üzerine Etkileri

Year 2018, Volume: 2 Issue: 1, 31 - 38, 01.07.2018

Abstract

Dünya üzerinde artan kronik hastalık oranları sağlıklı beslenme için çeşitli arayışları zorunlu kılmıştır. Bu bağlamda fonksiyonel gıda kavramı önem kazanmıştır. Fonksiyonel gıdalar vücudun temel beslenmenin ötesinde insan fizyolojisi ve metabolik fonksiyonları üzerinde ilave faydalar sağlayan, hastalıklardan korunmada ve daha sağlıklı bir yaşama ulaşmada etkinlik gösteren gıdalar veya gıda bileşenleridir. Polifenollerin fonksiyonel gıda bileşeni olarak kabul edilen ve sağlık etkileri in vitro çalışmalarla kanıtlanmıştır. Son yıllarda en çok araştırılan polifenollerin büyük bir kısmını flavonoidler oluşturmaktadır. Flavonoidler antioksidan, antimutajenik, antiproliferatif, antitümör, antiviral ve antienflamatuar özellikleriyle dikkat çekmektedir. Günümüzde 5000’in üzerinde flavonoid tanımlanmış olup meyve, sebze, hububat, çay, kırmızı şarap ve kakaoda bulunmaktadır. Bu çalışmanın amacı flavonoidlerin insan sağlığı üzerindeki etkilerine vurgu yapmak, özellikleri, yapısı, etki mekanizması, fonksiyonu ve kaynakları hakkında bilgi vermektir

References

  • Arts, I.C., Hollman, P.C., Kromhout, D. (1999). Chocolate as a source of tea flavonoids. The Lancet, 354 (9177): 488
  • Awad, AB., Bradford, P.G. (2006). Nutrition and Cancer Prevention, CRC Press, NY, pp. 25-50.
  • Bronze, M., Figueira, M., Mecha, E. (2012). Flavonoids and its Contribution to a Healthier Life. Handbook on Flavonoids: Dietary Sources, Properties and Health Benefits, Nova Biomedical pp. 197-247.
  • Capanoglu, E., Beekwilder, J., Boyacioglu, D., Hall, R., De Vos, C.H.R. (2008). Changes in antioxidants and metabolite profiles during production of tomato paste. Journal of Agricultural and Food Chemistry 56 (3): 964973.
  • Chichester, C.O., Mrak, E.M., Stewart, G.F. (1981). Advances in Food Research. Volume 27 pp:174-176 Choi, E.J. (2007).
  • Hesperetin induced G1phase cell cycle arrest in human breast cancer MCF-7 cells: involvement of CDK4 and p21 Nutrition and Cancer, 59: (1): 115-119.
  • Craig, W.J. (1999). Health-promoting properties of common herbs. Am. J. Clin. Nutr., 70(3 Suppl):491-499
  • De Pascual-Teresa, S., Sanchez-Moreno, C., Granado, F., Olmedilla, B., De Ancos, B., Cano, M.P. (2007). Short and Mid-term Bioavailability of Flavanones From Oranges in Humans. Curr. Top. Nutraceut. R., 5 (2/3): 129-134
  • Diplock, A.T. (1994). Antioxidant nutrients and disease prevention. Molecular Aspects of Medicine, 15:293-376
  • Feredioon, S., Janitha, P.K., Wanasundara, P.D. (1992). Phenolic Antioxidants. Critical Reviews in Food Science and Nutrition; 32(1):67-103
  • Felicia, V., Guthrie, N., Chambers, A.F., Carrollb, K.K. (1997). Inhibition of proliferation of estrogen receptorpositive MCF-7 human breast cancer cells by flavonoids in the presence and absence of excess estrogen. Cancer Letters,112:127-133.
  • Formica, J.V., Regelson, W. (1995). Review of the biology of quercetin and related bioflavonoids. Fd. Chem .Toxic., 33 (12):1061-1080.
  • Garcia-Lafuente, A., Guillamon, E., Villares, A., Rostagno, M.A., Martinez J.A. (2009). Flavonoids as antiinflammatory agents: implications in cancer and cardiovascular disease. Inflamm. Res., 58: 537–552
  • Harborne, J.B. (1988). The Flavonoids: Advances in Research since 1980. London: Chapman and Hall.
  • Hayek, T., Fuhrman, B., Vaya, J., Rosenblat, M., Belinky, P., Coleman, R., Elis, A., Aviram, M. (1997). Reduced progression of atherosclerosis in apolipoprotein E-deficient mice following consumption of red wine, or its polyphenols quercetin or catechin, is associated with reduced susceptibility of LDL to oxidation and aggregation. Arterioscler Thromb Vasc Biol., 17(11):2744-2752
  • Hertog, M.G.L., Hollman, P.C.H., Katan, M.B., Kromhout, D. (1993). Intake of potentially anticarcinogenic flavonoids and their determinants in adults in the Netherlands. Nutr Cancer, 20: 21–29.
  • Jennings, A., MacGregor, A., Spector, T., Cassidy, A. (2017). Higher dietary flavonoid intakes are associated with lower objectively measured body composition in women: evidence from discordant monozygotic twins. Am. J. Clin. Nutr., 105:626–634. Printed in USA
  • Kocabaş N. (2008). Homosisteinin indüklediği oksidatif stres üzerinde quercetinin koruyucu etkisi. Yüksek Lisans Tezi. Afyonkarahisar Kocatepe Üniversitesi Sağlık Bilimleri Enstitüsü, Biyokimya A.B.D. Afyonkarahisar
  • Lee, K.S., Kim, EY., Cho, S.G., Han, Y.J., Yang, Y.C., Lee, S.S., Ko, M.S., Rıu, K.J., Lee, H.T., Park, S.P. (2011). 3,4- Dihidroxyflavone acts as an antioxidant and antiapoptotic agent to support bovine embryo development in vitro. J. Reprod. Dev., 57:127-134
  • Lotito, S.B., Frei, B. (2006). Consumption of flavonoidrich foods and increased plasma antioxidant capacity in humans: Cause, consequence, or epiphenomenon? Free Radical Biol. Med., 41: 1727-1746.
  • Mahomoodally, M.F., Gurib-Fakim, A. (2005). Subratty Antimicrobial Activities and Phytochemical Profiles od Endemic Medical Plants of Mauritius. Pharmaceutical Biology, 43(3): 237-242,
  • Manthey, J.A., Guthrie, N., Grohmann, K. (2001). Biological properties of citrus flavonoids pertaining to cancer and inflammation current medicinal chemistry, 8: 135-153.
  • McDougall, G.J., Fyffe, S., Dobson, P., Stewart, D. (2005). Anthocyanins from red wine – Their stability under simulated gastrointestinal digestion. Phytochem, 66, 2540–2548.
  • Michaud-Levesque,J.,Bousquet-Gagnon, N., Béliveau, R. (2012). Quercetin abrogates IL-6/ STAT3 signaling and inhibits glioblastoma cell line growth and migration. Experimental Cell Research, 318: 925–935
  • Morel, I., Les Coat, G., Cogrel, P., Sergent, O., Pasdeloup, N., Brissot, P., Cillard P., Cillard, J. (1993). Antioxidant and ironchelating activities of the flav onoids catechin, querc etin, and diosmetin on iron-loaded rat hepatocyte cultures. Biochem. Pharmacol., 45(1):13 19.
  • Nalini, N., Aranganathan, S., Kabalimurthy, J. (2012). Chemopreventive efficacy of hesperetin (citrus flavonone) against 1,2-dimethylhydrazine-induced rat colon carcinogenesis. Toxicology Mechanisms and Methods, 22(5): 397-408.
  • Peschel, W., Sanchez-Rabaneda, F., Diekmann, W., Plescher, A., Gartzia, I., Jimenez, D., LamuelaRavento, R., Buxaderas, S., Codina, C., (2006). An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chemistry, 97: 137-150.
  • Peterson, J., Dwyer, J. (1998). Flavonoids, dietary occurence and biochemical activity. Nutrition Research, 18(12): 1995-2018.
  • Rice-Evans, C.A., Miller, N.J., Paganga, G. (1996). Structure Antioxidant Activity Relationships of Flavonoids and Phenolic Acids. Free Radic. Biol. Med., 20(7):933-956
  • Ross, J.A., Kasum, C.M. (2002). Dietary Flavonoids: Bioavailability, Metabolic Effects, and Safety. Annu. Rev. Nutrition, 22: 19–34
  • Sampson, L., Rimm, E., Hollman, P.C., De Vries J.H., Katan, M.B. (2002). Flavonol and flavone intakes in US health professionals. J. Am. Dietetic Ass., 102: 1414-1420.
  • Sghaiera, M.B., Skandrani, I., Nasra, N., Francac, M.G.D., Chekir-Ghediraa, L., Ghediraa, K. (2011) Flavonoids and sesquiterpenes from Tecurium ramosissimum promote antiproliferation of human cancer cells and enhance antioxidant activity: A structure– activity relationship study. Environmental Toxicology and Pharmacology, AAPS, 32: 336–348
  • Skrede, G., Wrolstad, R.E., Durst, R.W. (2000). Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.). Journal of Food Science, 65:357– 364.
  • Sultana, B., Anwar, F. (2008). Flavonols (kaempeferol, quercetin, myricetin) contents of selected fruits, vegetables and medicinal plants. Food Chem, 108 (3): 879- 884.
  • Viskupicova, J., Ondrejovic, M., Sturdik, E. (2008). Bioavailability and metabolism of flavonoids. J. Food Nutr. Res., 47(4): 151– 162.
  • Yao, L.H., Jiang, Y.M., Shi J., TomasBarberan, F.A., Datta, N., Singanusong R., Chen, S.S. (2004). Flavonoids in food and their health benefits. Plant Foods for Human Nutrition 59: 113–122
  • Yang, Y.C., Lu, F.H., Wu, J.S., Wu, C.H., Chang, C.J. (2004). The protective effect of habitual tea consumption on hypertension. Arch. Intern. Med., 164(14):1534-1540
  • Yang, Y.L., Hsu, H.T., Wang, K.H., Han, C.Y., Chen, C.M., Chen, C.M., Ko, W.C. (2011).Hesperetin-7,3’-Odimethylether selectively inhibits phosphodiesterase 4 and effectively suppresses ovalbumininduced airway hyperresponsiveness with a high therapeutic ratio. J. Biomed. Sci.,18: 84-96
  • Wang, L., Lee, I.M., Zhang, S.M., Blumberg, J.B., Buring, J.E., Sesso, H.D. (2009). Dietary intake of selected flavonols, flavones, and flavonoid-rich foods and risk of cancer in middle-aged and older women. Am. J. Clin. Nutr., 89(3): 905–912.
  • Wu, C.H., Lu, F.H., Chang, C.S., Chang, T.C., Wang, R.H. (2003). Relationship among habitual tea consumption, percent body fat, and body fat distribution. Obes. Res., 11:1088–1095.
  • Zarebczan, B., Pinchot, S.N., Kunnimalaiyaan, M., Chen H. (2011). Hesperetin, a potential therapy for carcinoid cancer. The American Journal of Surgery, 201: 329–333

Flavonoids in food and their health benefits

Year 2018, Volume: 2 Issue: 1, 31 - 38, 01.07.2018

Abstract

Increasing rates of chronic disease worldwide have necessitated various searches for healthy nutrition. In this context, the concept of functional food has gained importance. Functional foods are food or food ingredients that provide additional benefits to human physiology and metabolic functions beyond the basic nutrition of the body, which are effective in protecting against disease and achieving a healthier life. The health effects of polyphenols considered to be functional food components have been demonstrated in vitro studies. Most of the polyphenols investigated are flavonoids in recent years. Flavonoids are noted for their antioxidant, antimutagenic, antiproliferative, antitumor, antiviral and antiinflammatory properties. Today more than 5,000 flavonoids are defined, including fruits, vegetables, cereals, tea, red wine and cocoa. The aim of this study is to emphasize the effects of flavonoids on human health, to give information about its properties, structure, mechanism of action, function and resources.

References

  • Arts, I.C., Hollman, P.C., Kromhout, D. (1999). Chocolate as a source of tea flavonoids. The Lancet, 354 (9177): 488
  • Awad, AB., Bradford, P.G. (2006). Nutrition and Cancer Prevention, CRC Press, NY, pp. 25-50.
  • Bronze, M., Figueira, M., Mecha, E. (2012). Flavonoids and its Contribution to a Healthier Life. Handbook on Flavonoids: Dietary Sources, Properties and Health Benefits, Nova Biomedical pp. 197-247.
  • Capanoglu, E., Beekwilder, J., Boyacioglu, D., Hall, R., De Vos, C.H.R. (2008). Changes in antioxidants and metabolite profiles during production of tomato paste. Journal of Agricultural and Food Chemistry 56 (3): 964973.
  • Chichester, C.O., Mrak, E.M., Stewart, G.F. (1981). Advances in Food Research. Volume 27 pp:174-176 Choi, E.J. (2007).
  • Hesperetin induced G1phase cell cycle arrest in human breast cancer MCF-7 cells: involvement of CDK4 and p21 Nutrition and Cancer, 59: (1): 115-119.
  • Craig, W.J. (1999). Health-promoting properties of common herbs. Am. J. Clin. Nutr., 70(3 Suppl):491-499
  • De Pascual-Teresa, S., Sanchez-Moreno, C., Granado, F., Olmedilla, B., De Ancos, B., Cano, M.P. (2007). Short and Mid-term Bioavailability of Flavanones From Oranges in Humans. Curr. Top. Nutraceut. R., 5 (2/3): 129-134
  • Diplock, A.T. (1994). Antioxidant nutrients and disease prevention. Molecular Aspects of Medicine, 15:293-376
  • Feredioon, S., Janitha, P.K., Wanasundara, P.D. (1992). Phenolic Antioxidants. Critical Reviews in Food Science and Nutrition; 32(1):67-103
  • Felicia, V., Guthrie, N., Chambers, A.F., Carrollb, K.K. (1997). Inhibition of proliferation of estrogen receptorpositive MCF-7 human breast cancer cells by flavonoids in the presence and absence of excess estrogen. Cancer Letters,112:127-133.
  • Formica, J.V., Regelson, W. (1995). Review of the biology of quercetin and related bioflavonoids. Fd. Chem .Toxic., 33 (12):1061-1080.
  • Garcia-Lafuente, A., Guillamon, E., Villares, A., Rostagno, M.A., Martinez J.A. (2009). Flavonoids as antiinflammatory agents: implications in cancer and cardiovascular disease. Inflamm. Res., 58: 537–552
  • Harborne, J.B. (1988). The Flavonoids: Advances in Research since 1980. London: Chapman and Hall.
  • Hayek, T., Fuhrman, B., Vaya, J., Rosenblat, M., Belinky, P., Coleman, R., Elis, A., Aviram, M. (1997). Reduced progression of atherosclerosis in apolipoprotein E-deficient mice following consumption of red wine, or its polyphenols quercetin or catechin, is associated with reduced susceptibility of LDL to oxidation and aggregation. Arterioscler Thromb Vasc Biol., 17(11):2744-2752
  • Hertog, M.G.L., Hollman, P.C.H., Katan, M.B., Kromhout, D. (1993). Intake of potentially anticarcinogenic flavonoids and their determinants in adults in the Netherlands. Nutr Cancer, 20: 21–29.
  • Jennings, A., MacGregor, A., Spector, T., Cassidy, A. (2017). Higher dietary flavonoid intakes are associated with lower objectively measured body composition in women: evidence from discordant monozygotic twins. Am. J. Clin. Nutr., 105:626–634. Printed in USA
  • Kocabaş N. (2008). Homosisteinin indüklediği oksidatif stres üzerinde quercetinin koruyucu etkisi. Yüksek Lisans Tezi. Afyonkarahisar Kocatepe Üniversitesi Sağlık Bilimleri Enstitüsü, Biyokimya A.B.D. Afyonkarahisar
  • Lee, K.S., Kim, EY., Cho, S.G., Han, Y.J., Yang, Y.C., Lee, S.S., Ko, M.S., Rıu, K.J., Lee, H.T., Park, S.P. (2011). 3,4- Dihidroxyflavone acts as an antioxidant and antiapoptotic agent to support bovine embryo development in vitro. J. Reprod. Dev., 57:127-134
  • Lotito, S.B., Frei, B. (2006). Consumption of flavonoidrich foods and increased plasma antioxidant capacity in humans: Cause, consequence, or epiphenomenon? Free Radical Biol. Med., 41: 1727-1746.
  • Mahomoodally, M.F., Gurib-Fakim, A. (2005). Subratty Antimicrobial Activities and Phytochemical Profiles od Endemic Medical Plants of Mauritius. Pharmaceutical Biology, 43(3): 237-242,
  • Manthey, J.A., Guthrie, N., Grohmann, K. (2001). Biological properties of citrus flavonoids pertaining to cancer and inflammation current medicinal chemistry, 8: 135-153.
  • McDougall, G.J., Fyffe, S., Dobson, P., Stewart, D. (2005). Anthocyanins from red wine – Their stability under simulated gastrointestinal digestion. Phytochem, 66, 2540–2548.
  • Michaud-Levesque,J.,Bousquet-Gagnon, N., Béliveau, R. (2012). Quercetin abrogates IL-6/ STAT3 signaling and inhibits glioblastoma cell line growth and migration. Experimental Cell Research, 318: 925–935
  • Morel, I., Les Coat, G., Cogrel, P., Sergent, O., Pasdeloup, N., Brissot, P., Cillard P., Cillard, J. (1993). Antioxidant and ironchelating activities of the flav onoids catechin, querc etin, and diosmetin on iron-loaded rat hepatocyte cultures. Biochem. Pharmacol., 45(1):13 19.
  • Nalini, N., Aranganathan, S., Kabalimurthy, J. (2012). Chemopreventive efficacy of hesperetin (citrus flavonone) against 1,2-dimethylhydrazine-induced rat colon carcinogenesis. Toxicology Mechanisms and Methods, 22(5): 397-408.
  • Peschel, W., Sanchez-Rabaneda, F., Diekmann, W., Plescher, A., Gartzia, I., Jimenez, D., LamuelaRavento, R., Buxaderas, S., Codina, C., (2006). An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chemistry, 97: 137-150.
  • Peterson, J., Dwyer, J. (1998). Flavonoids, dietary occurence and biochemical activity. Nutrition Research, 18(12): 1995-2018.
  • Rice-Evans, C.A., Miller, N.J., Paganga, G. (1996). Structure Antioxidant Activity Relationships of Flavonoids and Phenolic Acids. Free Radic. Biol. Med., 20(7):933-956
  • Ross, J.A., Kasum, C.M. (2002). Dietary Flavonoids: Bioavailability, Metabolic Effects, and Safety. Annu. Rev. Nutrition, 22: 19–34
  • Sampson, L., Rimm, E., Hollman, P.C., De Vries J.H., Katan, M.B. (2002). Flavonol and flavone intakes in US health professionals. J. Am. Dietetic Ass., 102: 1414-1420.
  • Sghaiera, M.B., Skandrani, I., Nasra, N., Francac, M.G.D., Chekir-Ghediraa, L., Ghediraa, K. (2011) Flavonoids and sesquiterpenes from Tecurium ramosissimum promote antiproliferation of human cancer cells and enhance antioxidant activity: A structure– activity relationship study. Environmental Toxicology and Pharmacology, AAPS, 32: 336–348
  • Skrede, G., Wrolstad, R.E., Durst, R.W. (2000). Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.). Journal of Food Science, 65:357– 364.
  • Sultana, B., Anwar, F. (2008). Flavonols (kaempeferol, quercetin, myricetin) contents of selected fruits, vegetables and medicinal plants. Food Chem, 108 (3): 879- 884.
  • Viskupicova, J., Ondrejovic, M., Sturdik, E. (2008). Bioavailability and metabolism of flavonoids. J. Food Nutr. Res., 47(4): 151– 162.
  • Yao, L.H., Jiang, Y.M., Shi J., TomasBarberan, F.A., Datta, N., Singanusong R., Chen, S.S. (2004). Flavonoids in food and their health benefits. Plant Foods for Human Nutrition 59: 113–122
  • Yang, Y.C., Lu, F.H., Wu, J.S., Wu, C.H., Chang, C.J. (2004). The protective effect of habitual tea consumption on hypertension. Arch. Intern. Med., 164(14):1534-1540
  • Yang, Y.L., Hsu, H.T., Wang, K.H., Han, C.Y., Chen, C.M., Chen, C.M., Ko, W.C. (2011).Hesperetin-7,3’-Odimethylether selectively inhibits phosphodiesterase 4 and effectively suppresses ovalbumininduced airway hyperresponsiveness with a high therapeutic ratio. J. Biomed. Sci.,18: 84-96
  • Wang, L., Lee, I.M., Zhang, S.M., Blumberg, J.B., Buring, J.E., Sesso, H.D. (2009). Dietary intake of selected flavonols, flavones, and flavonoid-rich foods and risk of cancer in middle-aged and older women. Am. J. Clin. Nutr., 89(3): 905–912.
  • Wu, C.H., Lu, F.H., Chang, C.S., Chang, T.C., Wang, R.H. (2003). Relationship among habitual tea consumption, percent body fat, and body fat distribution. Obes. Res., 11:1088–1095.
  • Zarebczan, B., Pinchot, S.N., Kunnimalaiyaan, M., Chen H. (2011). Hesperetin, a potential therapy for carcinoid cancer. The American Journal of Surgery, 201: 329–333
There are 41 citations in total.

Details

Primary Language Turkish
Journal Section Derleme
Authors

Marve Atınç This is me

İndrani Kalkan

Publication Date July 1, 2018
Published in Issue Year 2018 Volume: 2 Issue: 1

Cite

APA Atınç, M., & Kalkan, İ. (2018). Flavonoidler ve Sağlık Üzerine Etkileri. Aydın Gastronomy, 2(1), 31-38.

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