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Avocado: Composition and Effects on Health

Yıl 2021, Cilt 19, Sayı 3, 309 - 324, 19.10.2021
https://doi.org/10.24323/akademik-gida.1011228

Öz

Avocado (Persea americana Mill), known by various names in history, is a tropical fruit from Americas. Its largest producer is Mexico, and today it has been produced in many different countries. Avocado production in Turkey has also been increasing rapidly, and the production volume has increased 14 times in the last 19 years reaching 4209 tons in 2019. In addition to its high nutritional content and health beneficial effects, this fruit, with its medicinal properties, has been the focus of many research areas. Avocado is one of the rare fruits with a high oil content level (≈15%), and its oil composition is very similar to olive oil. Besides, it has a very rich nutritional composition in terms of essential nutrients such as different fatty acids, vitamins, minerals, carotenoids and other phytochemicals. In various studies, it is stated that the bioactive compounds of avocado have health beneficial effects such as antimicrobial, anti-inflammatory, anticancer, antidiabetic and anti-hypertensive. In addition, avocado consumption is especially important in reducing cholesterol and preventing cardiovascular diseases. Due to all these beneficial effects, the production and consumption of avocados in daily diet have increased significantly in the last 10 years. In this review, the history, varieties, production, composition and health effects of the bioactive components of avocado are discussed.

Kaynakça

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Avokado: Bileşimi ve Sağlık Üzerine Etkileri

Yıl 2021, Cilt 19, Sayı 3, 309 - 324, 19.10.2021
https://doi.org/10.24323/akademik-gida.1011228

Öz

Tarihte birçok farklı isimle anılan avokado (Persea americana Mill), Amerika'dan gelen tropikal bir meyvedir. En büyük üreticisi Meksika olup günümüzde birçok farklı ülkede üretimi yapılmaktadır. Ülkemizdeki avokado üretimi de hızla artmaktadır ve üretim son 19 yılda 14 kat artarak 2019 yılında 4209 tona ulaşmıştır. Yüksek besin içeriği ve sağlığa yararlı etkilerinin yanı sıra tıbbi amaçlar için de yetiştirilen bu meyve birçok araştırmacının odak noktası olmuştur. Avokado yapısında yüksek düzeyde (ortalama %15) yağ içeren nadir meyvelerden biridir ve yağın bileşimi zeytinyağı ile büyük benzerlik göstermektedir. Bunun yanında, meyve, farklı yağ asitleri, vitaminler, mineraller, karotenoidler ve diğer fitokimyasallar gibi temel besinler açısından oldukça zengin bir bileşime sahiptir. Yapılan araştırmalarda, avokadonun yapısında bulunan biyoaktif bileşiklerin antimikrobiyal, antiinflamatuvar, antikanser, antidiyabetik ve antihipertansif gibi sağlığa yararlı etkileri olduğu ve özellikle kolesterolü düşürmede ve kardiyovasküler hastalıkları önlemede avokado tüketiminin önemli olduğu ifade edilmektedir. Tüm bu yararlı etkileri nedeniyle avokadonun son 10 yılda üretimi ve günlük diyette tüketimi önemli ölçüde artmıştır. Bu derlemede avokadonun tarihçesi, çeşitleri, üretimi, bileşimi ve içerdiği biyoaktif bileşenlerin sağlığa etkileri ele alınmıştır.

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Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Bilimi ve Teknolojisi
Bölüm Derleme Makaleler
Yazarlar

Bahar DEMİRCAN Bu kişi benim
Ankara Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
0000-0002-6983-384X
Türkiye


Yakup Sedat VELİOĞLU Bu kişi benim (Sorumlu Yazar)
Ankara Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
0000-0002-3281-6229
Türkiye

Yayımlanma Tarihi 19 Ekim 2021
Yayınlandığı Sayı Yıl 2021, Cilt 19, Sayı 3

Kaynak Göster

Bibtex @derleme { akademik-gida1011228, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya A.Ş.}, year = {2021}, volume = {19}, pages = {309 - 324}, doi = {10.24323/akademik-gida.1011228}, title = {Avokado: Bileşimi ve Sağlık Üzerine Etkileri}, key = {cite}, author = {Demircan, Bahar and Velioğlu, Yakup Sedat} }
APA Demircan, B. & Velioğlu, Y. S. (2021). Avokado: Bileşimi ve Sağlık Üzerine Etkileri . Akademik Gıda , 19 (3) , 309-324 . DOI: 10.24323/akademik-gida.1011228
MLA Demircan, B. , Velioğlu, Y. S. "Avokado: Bileşimi ve Sağlık Üzerine Etkileri" . Akademik Gıda 19 (2021 ): 309-324 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/65451/1011228>
Chicago Demircan, B. , Velioğlu, Y. S. "Avokado: Bileşimi ve Sağlık Üzerine Etkileri". Akademik Gıda 19 (2021 ): 309-324
RIS TY - JOUR T1 - Avokado: Bileşimi ve Sağlık Üzerine Etkileri AU - Bahar Demircan , Yakup Sedat Velioğlu Y1 - 2021 PY - 2021 N1 - doi: 10.24323/akademik-gida.1011228 DO - 10.24323/akademik-gida.1011228 T2 - Akademik Gıda JF - Journal JO - JOR SP - 309 EP - 324 VL - 19 IS - 3 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.1011228 UR - https://doi.org/10.24323/akademik-gida.1011228 Y2 - 2021 ER -
EndNote %0 Akademik Gıda Avokado: Bileşimi ve Sağlık Üzerine Etkileri %A Bahar Demircan , Yakup Sedat Velioğlu %T Avokado: Bileşimi ve Sağlık Üzerine Etkileri %D 2021 %J Akademik Gıda %P 1304-7582-2148-015X %V 19 %N 3 %R doi: 10.24323/akademik-gida.1011228 %U 10.24323/akademik-gida.1011228
ISNAD Demircan, Bahar , Velioğlu, Yakup Sedat . "Avokado: Bileşimi ve Sağlık Üzerine Etkileri". Akademik Gıda 19 / 3 (Ekim 2021): 309-324 . https://doi.org/10.24323/akademik-gida.1011228
AMA Demircan B. , Velioğlu Y. S. Avokado: Bileşimi ve Sağlık Üzerine Etkileri. Akademik Gıda. 2021; 19(3): 309-324.
Vancouver Demircan B. , Velioğlu Y. S. Avokado: Bileşimi ve Sağlık Üzerine Etkileri. Akademik Gıda. 2021; 19(3): 309-324.
IEEE B. Demircan ve Y. S. Velioğlu , "Avokado: Bileşimi ve Sağlık Üzerine Etkileri", Akademik Gıda, c. 19, sayı. 3, ss. 309-324, Eki. 2021, doi:10.24323/akademik-gida.1011228

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