Oksidatif DNA Hasarına Karşı Punica granatum ’un Koruyucu Etkisi

Abstract

Oksidatif stres lipid, protein ve DNA’ya zarar verebilir. Bundan dolayı antioksidant özellik gösteren organik

kaynakların, oksidatif stres sonucu oluşan hasarları önleme özelliklerinin, ortaya çıkartılması oldukça dikkat

çekmiştir. Yüksek fenolik bileşik içeren yiyeceklerin birçok hastalık riskini azalttığı ve bazı kanser türlerine karşı

koruyucu etkilerinin olduğu literatürde yer almıştır. Nar olarak bilinen Punica granatum L. Punicacea familyasına

aittir. Oldukça önemli ve eskiden beri tüketilen bir meyve olan nar başlıca Akdeniz ülkelerinde üretilmektedir. Bu

çalışmada ilk defa Derik nar suyu ve kabuğunun fenolik içeriği ve bunların fenton sistemi ile oluşturulan oksidatif

DNA hasarına karşı koruma etkisi incelendi. Sonuç olarak, nar suyu ve kabuğunun DNA’da meydana gelen hasara

karşı koruyucu etki gösterdiği belirlendi.

Oxidative DNA Damage Protective Ability of Punica granatum

Abstract

Oxidative stress can cause harm to macromolecules such as lipid, protein and DNA. Therefore, there

has been a huge attention to find out organic sources with antioxidant properties to prevent oxidative stress-induced

damage. Literature data on this subject have suggested that consuming food which contain phenolic compounds

decreases the risk of several diseases and protection against certain forms of cancer. Punica granatum L., known

as pomegranate belongs to the family Punicacea. It is one of the fundemantel fruit, cultivated in Mediterranean

countries. The present study was designed to investigate the total phenolic content of the Derik pomegranate peel

and juice, and their protective ability against DNA damage induced by Fenton System. The result indicates that

both juice and peel have a significant protective effect on oxidative DNA damage.

Keywords

• DNA damage,phenolic compounds,Punica granatum

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