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Omega Yağ Asitleri: Biyolojik Etkileri ve Bitkisel Kaynakları

Year 2021, , 194 - 209, 01.09.2021
https://doi.org/10.52794/hujpharm.920079

Abstract

Diyetin önemli bileşenlerinden olan omega yağ asitleri yaygın olarak omega-3, omega-6, omega-9 olarak bilinmektedir. Omega yağ asitlerinin en zengin besin kaynakları bitkisel yağlar ve balık yağlarıdır. Omega-3 ve omega-6 zorunlu olarak dışarıdan alınması gereken esansiyel yağ asitlerindendir. Başlıca omega-3, α-linolenik asit (ALA) bitkisel kaynaklı iken; eikosapentaenoik asit (EPA) ve dokosaheksaenoik asit (DHA) balıklarda bol miktarda bulunmaktadır. Bitkilerin tohumları ve özellikle fındık, ceviz gibi sert kabuklu meyveler başlıca omega yağ asidi kaynaklarıdır.
Başta omega-3 olmak üzere omega yağ asitlerinin kardiyovasküler hastalıklar, bilişsel fonksiyonlar, metabolik bozukluklar, enflamatuvar hastalıklar, oksidatif stres, cilt rahatsızlıkları, göz hastalıkları, psikiyatrik bozukluklar ve Alzheimer gibi birçok hastalıkta olumlu etkileri vardır ve tedavide kullanılmaktadırlar. Ayrıca fetal gelişimin sağlanmasında da etkin rol oynadıkları bilinmektedir. Sağlık üzerindeki yararlı etkilerin görülebilmesi için omega-6/omega-3 oranının düşük olması gerekmektedir. Biyolojik etkilerinin birçoğunun mekanizması henüz tam olarak aydınlatılamamıştır. Bu makalede, önemli omega yağ asitleri hakkında genel bilgilerin, bulundukları bitkisel kaynakların, biyolojik etkilerinin ve kullanımlarının derlenmesi amaçlanmıştır.

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Thanks

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References

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Omega Fatty Acids: Biological Effects and Herbal Sources

Year 2021, , 194 - 209, 01.09.2021
https://doi.org/10.52794/hujpharm.920079

Abstract

Omega fatty acids, one of the important components of the diet, are commonly known as omega-3, omega-6, and omega-9. The richest food sources of omega fatty acids are vegetable oils and fish oils. Omega-3 and omega-6 are essential fatty acids that must be taken externally. While mainly omega-3, α-linolenic acid (ALA) is of vegetable origin; eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are abundant in fish. Seeds of plants and especially nuts such as hazelnuts and walnuts are the main sources of omega fatty acids.
Omega fatty acids, especially omega-3, have positive effects in many diseases such as cardiovascular diseases, cognitive functions, metabolic disorders, inflammatory diseases, oxidative stress, skin disorders, eye diseases, psychiatric disorders and Alzheimer's and are used in treatment. It is also known that they play an important role in fetal development. The omega-6 / omega-3 ratio should be low in order to see beneficial effects on health. The mechanisms of action have not yet been completely understood. In this article, it is aimed to review general information about important omega fatty acids, plant sources where they are found, their biological effects and uses.

Project Number

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References

  • 1. Hossain S, Hashimoto M, Choudhury EK, Alam N, Hussain S, Hasan M, Mahmud I: Dietary mushroom (Pleurotus ostreatus) ameliorates atherogenic lipid in hypercholesterolaemic rats. Clinical and Experimental Pharmacology and Physiology 2003, 30(7):470–475.
  • 2. Parikh P, McDaniel MC, Ashen D, Miller JI, Sorrentino M, Chan V, Sperling LS: Diets and cardiovascular disease: An evidence-based assessment. Journal of the American College of Cardiology 2005, 45(9): 1379–1387.
  • 3. Aydın A: Sağlığımız ve omega-3 yağ asitleri. Sağlıkta ve Hastalıkta Beslenme Sempozyumu Dizisi, İstanbul, Türkiye, 2004; 81-189.
  • 4. Uauy R, Hoffman D. R, Peirano P, Birch DG, Birch EE: Essential fatty acids in visual and brain development, Lipids 2001, 36(9):885-895.
  • 5. Elbossaty WF: Clinical influence of triple omega fatty acids (omega-3, 6, 9). Biomedical Journal of Scientific&Technical Research 2018, 6(4):5-6.
  • 6. DeFilippis AP, Blaha MJ, Jacobson TA: Omega-3 fatty acids for cardiovascular disease prevention. Current Treatment Options in Cardiovascular Medicine 2010, 12(4):365-380.
  • 7. Patterson E, Wall R, Fitzgerald GF, Ross RP, Stanton C: Health implications of high dietary omega-6 polyunsaturated fatty acids. Journal of Nutrition and Metabolism, 2012.
  • 8. Robertson R. Omega-3-6-9 Fatty Acids: A complete overview.; 2018, https://www.healthline.com/nutrition/omega-3-6-9-overview [Accesed: 21 February 2021]
  • 9. Punia S, Sandhu KS, Siroha AK, Dhull SB: Omega 3-metabolism, absorption, bioavailability and health benefits–A review. Pharma Nutrition. 2019.
  • 10. NIH, National Institutes of Health Office of Dietary Supplements, Omega-3 fatty acids, (2019, April 25). Available from: https://ods.od.nih.gov/factsheets/Omega3FattyAcids-HealthProfessional/ (Accesed: 29 May 2020).
  • 11. Konukoğlu D: Omega-3 ve omega-6 yağ asitlerinin özellikleri, etkileri ve kardiyovasküler hastalıklar ile ilişkiler. Türkiye Aile Hekimliği Dergisi 2008, 12(3):121-129.
  • 12. Karabulut HA, Yandı İ: Su ürünlerindeki omega-3 yağ asitlerinin önemi ve sağlık üzerine etkisi. Su Ürünleri Dergisi 2006, 23(3): 339-342.
  • 13. Rustan, AC, Drevon, CA,Fatty Acids: Structures and Properties. In Encyclopedia of Life Sciences. John Wiley & Sons Ltd, 2005.
  • 14. Çakmakçı S, Tahmas-Kahyaoğlu D: Yağ asitlerinin sağlık ve beslenme üzerine etkilerine genel bir bakış. Academic Food Journal/Akademik Gıda 2012, 10(1):103-113.
  • 15. Yeşil E, Çelik A: Yağ asitleri ve antioksidanlar. Türkiye Klinikleri Kardiyoloji-Özel Konular 2017, 10(4):274-280.
  • 16. Simopoulos AP: The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Experimental Biology and Medicine 2008, 233(6):674-688.
  • 17. Silva APDS, Da Costa WA, Salazar MDLAR., do Nascimento Bezerra P, Pires FCS, Ferreira MCR, Menezes EGO, Urbina GRO, de Carvalho RN: Commercial and therapeutic potential of plant-based fatty acids. Biochemistry and Health Benefits of Fatty Acids. IntechOpen, 2018. (Accesed: 24 February 2021).
  • 18. Grossmann ME, Mizuno NK, Schuster T, Cleary MP: Punicic acid is an ω-5 fatty acid capable of inhibiting breast cancer proliferation. International Journal of Oncology 2010, 36(2):421-426.
  • 19. García VL:The Omega 7 as a health strategy for the skin and mucous membranes. EC Nutrition 2019, 14(6):484-489.
  • 20. Aruna P, Venkataramanamma D, Singh AK, Singh RP: Health benefits of punicic acid: a review. Comprehensive Reviews in Food Science and Food Safety 2016, 15(1):16-27.
  • 21. Herbst MC: Fact sheet on palmitoleic acid (omega-7) Cancer Association of South Africa (CANSA), 2015, 1-8.
  • 22. Lopez S, Bermudez B, Pacheco YM, Ortega A, Varela LM, Abia R, Muriana FJ. Oleic acid: the main component of olive oil on postprandial metabolic processes. In Preedy VR and Watson RR (eds), Olives and Olive Oil in Health and Disease Prevention, 2010: pp 1385-1393.
  • 23. Eseceli H, Değirmencioğlu A, Kahraman R: Omega yağ asitlerinin insan sağlığı yönünden önemi. Türkiye 9. Gıda Kongresi, 2006, 403-406.
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There are 96 citations in total.

Details

Primary Language Turkish
Subjects Pharmacology and Pharmaceutical Sciences
Journal Section Review Articles
Authors

Bilge Salar 0000-0002-4984-1690

Ayşe Uz 0000-0003-3373-4759

Project Number -
Publication Date September 1, 2021
Acceptance Date June 13, 2021
Published in Issue Year 2021

Cite

Vancouver Salar B, Uz A. Omega Yağ Asitleri: Biyolojik Etkileri ve Bitkisel Kaynakları. HUJPHARM. 2021;41(3):194-209.