Üzümsü Meyvelerdeki Antikanserojen Fenolik Bileşikler

Abstract

Bu çalışmada, üzümsü meyvelerin sahip oldukları fenolik bileşikler ve bunların insan sağlığı üzerine etkileri ile antikanserojen özellikleri açıklanmaya çalışılmıştır. Meyvelerde bulunan bir çok fenolik bileşikler özellikle tat ve aroma ile renk oluşturucu özelliğe sahiptirler. Yapılan çalışmalarla bilhassa üzümsü meyvelerin içerdikleri fenolik bileşikler vasıtasıyla değişik kanserleri önlemede önemli katkılar sağladıkları anlaşılmıştır. Bu bileşikler, fenolik asitler ve flavonoidler olarak iki ana gruba ayrılmaktadır. Yapısal farklılıklarından dolayı bugüne kadar oldukça fazla sayıda fenolik bileşik tespit edilmiştir ve başta bitkisel ürünler olmak üzere gıdadan ilaç endüstrisine kadar birçok alanda tat ve aroma verici, renklendirici ve koruyucu olarak kullanılmaktadırlar. Ayrıca çoğu fenolikler bir taraftan antioksidan özellikleri sayesinde kalp hastalıkları ve bazı kanser türlerini önleyici ajanlar olarak kullanılırken, diğer taraftan bağışıklık sistemini koruma görevi üstlenen takviye gıdalar olarak ta önemli bir yere sahip olmuşlardır. Bu bakımdan değerlendirildiğinde; üzümsü meyvelerin önemi, günlük beslenmede lezzetli meyveler olarak kullanılmasından ziyade sahip oldukları bu kimyasal nitelikleri bakımından sağladıkları faydalar sebebiyle çok daha artmaktadır. Taze tüketiminin yanı sıra gıda sanayisi tarafından farklı ve cazibesi yüksek ürünlerin imalatında kullanımından ve insan sağlığına etkisinden dolayı, her geçen gün bu ürünlerin talebi artmakta, üreticiler için üretimi artırma dolayısı ile alternatif bir gelir kaynağı oluşturmaktadır. Çalışmada, üzümsü meyvelerin sahip oldukları fenolik bileşikler sayesinde hem işlenmiş ürün olarak hem de taze tüketimde değerlerinin anlaşılması açısından önemli noktalara değinilmiş ve daha kapsamlı çalışmalar yapılmasının gerekliliği vurgulanmıştır.

Keywords

• Fenolik bileşikler
• sağlık
• üzümsü meyve tüketimi ve gelir kaynağı

Anti–Carcinogenic Phenolic Compounds in Berry Fruits

Abstract

In this study, it was endeavoured to explain phenolic compounds of berry fruits, their effects on human health and their anti–carcinogenic properties. Many phenolic compounds found in fruits especially have flavour, aroma and coloring characteristics. It was understood in previous studies that especially berry fruits made significant contributions to prevent various cancers thanks to phenolic compounds they contain. These compounds were divided into two major groups as phenolic acids and flavonoids. A great number of phenolic compounds was determined until today due to their structural differences and they are used as flavorant, colorant and preservative in numerous fields from food to drug industry, particularly in herbal products. Most phenolics are also used as agents preventing heart diseases and certain cancer types thanks to their antioxidant properties; on the other hand, they have an important place as food supplements undertaking a role of protecting immunity system. When it is assessed in this aspect; importance of berry fruits has increased much more due to benefits they provide in terms of these chemical qualifications rather than their use as delicious fruits in daily nutrition. In addition to their fresh consumption, demand for these products has increasing day by day due to their use in manufacturing different and highly attractive products by food industry and their effect on human health and they have become an alternative income source for producers to increase production. In the study, important points were mentioned in terms of understanding value of berry fruits in consumption both as processed product and freshly owing to their phenolic compounds and necessity of conducting more comprehensive studies was emphasized.

Keywords

• Phenolic compounds
• health
• berry fruit consumption and income source

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