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Sağlıklı Yaşamda Üzüm ve Üzüm Ürünleri

Yıl 2020, - ICONST 2020, 22 - 32, 31.12.2020
https://doi.org/10.30516/bilgesci.815799

Öz

Üzümün iyi bir B1, B6 ve C vitamini kaynağı olduğu bilinmektedir. Aynı zamanda Mg, K ve Ca gibi mineraller bakımından zengin olmasına rağmen düşük glisemik indeksi olan olağanüstü bir besindir. Üzümden elde edilen pekmezin, demir anemisini azaltıcı ve engelleyici etkileri bulunmaktadır. İnsanlar besin değerleri, sevdikleri tatlar ve sağlık üzerindeki olumlu etkileri nedeniyle diyetlerine giderek artan oranda üzüm ve üzüm ürünlerini dahil etmektedirler. Bu olumlu etkiler, üzümlerin biyokimyasal yapısında tanımlanan ve esas olarak fenilpropanoidler, izoprenoidler ve alkaloidlerden türetilen 1600'den fazla bileşiğe bağlıdır. Üzüm suyu ve şarap yüksek oranda Fenilpropanoidler olan flavanoidleri ihtiva etmektedir. Üzüm ürünleri içerdikleri flavanoid bileşiklerin potansiyel antioksidan etkisi ile plazmada oksidasyona bağlı DNA hasarını önleyerek antikarsinojenik etkiye sahiptirler. Üzüm çekirdeği, üzüm suyu ve şarapta bulunan bir stilben türevi olan resveratrolün ise anti-mutajenik aktivite göstererek farklı kanser türlerinde tümör oluşumunu engellediği bildirilmiştir. Bunlara ek olarak yapılan çalışmalar, üzüm ürünleri tüketimi ile alınan resveratrolün virüs gelişimi, kötü kolesterol, yüksek tansiyon, kalp krizi riski, Alzheimer, Parkinson, demans ve nörodejenerasyon gibi birçok hastalığı önlediğini belirlemiştir. Sonuç olarak vitamin, mineral ve antioksidan deposu olan üzüm ve üzüm ürünlerinin tüketimi, yaşam kalitesini düşüren ve bazen ölümcül olabilen hastalıkların önlenmesi açısından oldukça faydalı bir alternatif sunmaktadır. Bu çalışma ile de üzüm ve üzüm ürünleri ile bunların fonksiyonel bileşenlerinin, insan beslenmesinde kullanımlarının sağlık yararlarına vurgu yaparak bir incelemesi ortaya konulmaktadır.

Anahtar kelimeler: Üzüm, üzüm ürünleri, sekonder metabolit, polifenoller, sağlık.

Kaynakça

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Grape and Grape Products in a Healthy Life

Yıl 2020, - ICONST 2020, 22 - 32, 31.12.2020
https://doi.org/10.30516/bilgesci.815799

Öz

Grapes are a good source of B1, B6, and C vitamins. It is also an extraordinary food with a low glycemic index despite being rich in minerals such as Mg, K, and Ca. The molasses obtained from grapes has an effect of reducing and preventing iron anemia. People increasingly include grape and grape products in their diets due to their nutritional values, favorite tastes, and positive effects on health. These positive effects are due to more than 1600 compounds describe in the biochemical structure of grapes and derived mainly from phenylpropanoids, isoprenoids, and alkaloids. Flavanoids, which are phenylpropanoids, are found in very high amounts in grape juice and wine. Grape juice and red wine have an anticarcinogenic effect by preventing DNA damage due to oxidation in plasma with the potential antioxidant effect of flavanoid compounds in it. Resveratrol, a stilbene derivative found in grape seed, grape juice, and wine, has been reported to prevent tumor formation in different types of cancer by showing anti-mutagenic activity. However, studies have determined that resveratrol taken with the consumption of grape products or extracts prevents many diseases such as virus development, bad cholesterol, high blood pressure, heart attack risk, Alzheimer's, Parkinson's, dementia, and neurodegeneration.

As a result, the consumption of grape and grape products, which are a store of vitamins, minerals, and antioxidants, offers a very useful alternative in terms of preventing diseases that reduce the quality of life and can sometimes be fatal. In this study, the presented a review of grape and grape products and their functional components emphasizing the health benefits of their use in human nutrition.

Kaynakça

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  • Talcott, S.T., Lee, J.H. (2002). Ellagic acid and flavonoid antioxidant content of muscadine wine and juice. Journal of Agricultural and Food Chemistry, 50(11), 3186-3192.
  • Teissedre, P.L., Frankel, E.N., Waterhouse, A.L., Peleg, H., German, J.B. (1996). Inhibition of In vitro human LDL oxidation by phenolic antioxidants from grapes and wines. Journal of the Science of Food and Agriculture, 70(1), 55-61.
  • Tomé‐Carneiro, J., Gonzálvez, M., Larrosa, M., García‐Almagro, F.J., Avilés‐Plaza, F., Parra, S., Espín, J.C. (2012). Consumption of a grape extract supplement containing resveratrol decreases oxidized LDL and A po B in patients undergoing primary prevention of cardiovascular disease:
  • Tomé-Carneiro, J., Gonzálvez, M., Larrosa, M., Yáñez-Gascón, M.J., García-Almagro, F.J., Ruiz-Ros, J.A., Espín, J.C. (2013). Grape resveratrol increases serum adiponectin and downregulates inflammatory genes in peripheral blood mononuclear cells: a triple-blind, placebo-controlled, one-year clinical trial in patients with stable coronary artery disease. Cardiovascular Drugs and Therapy, 27(1), 37-48.
  • Tošović, J., Bren, U. (2020). Antioxidative action of ellagic acid-a kinetic dft study. Antioxidants, 9(7), 587.
  • Urquiaga, I., D’Acuña, S., Pérez, D., Dicenta, S., Echeverría, G., Rigotti, A., Leighton, F. (2015). Wine grape pomace flour improves blood pressure, fasting glucose and protein damage in humans: A randomized controlled trial. Biological Research, 48(1), 49.
  • Vaisman, N., Niv, E. (2015). Daily consumption of red grape cell powder in a dietary dose improves cardiovascular parameters: A double blind, placebo-controlled, randomized study. International Journal of Food Sciences and Nutrition, 66(3), 342-349.
  • Vigna, G.B., Costantini, F., Aldini, G., Carini, M., Catapano, A., Schena, F., Mezzetti, A. (2003). Effect of a standardized grape seed extract on low-density lipoprotein susceptibility to oxidation in heavy smokers. Metabolism, 52(10), 1250-1257.
  • Vitrac, X., Bornet, A., Vanderlinde, R., Valls, J., Richard, T., Delaunay, J.C., Teissédre, P.L. (2005). Determination of stilbenes (δ-viniferin, trans-astringin, trans-piceid, cis-and trans-resveratrol, ε-viniferin) in Brazilian wines. Journal of Agricultural and Food Chemistry, 53(14), 5664-5669.
  • Walle, T. (2011). Bioavailability of resveratrol. Annals of the New York Academy of Sciences, 1215(1), 9-15.
  • Wang, X., Tong, H., Chen, F., Gangemi, J.D. (2010). Chemical characterization and antioxidant evaluation of muscadine grape pomace extract. Food Chemistry, 123(4), 1156-1162.
  • Wang, S., Moustaid-Moussa, N., Chen, L., Mo, H., Shastri, A., Su, R., Bapat, P., Kwun I., Shen, C.L. (2014). Novel insights of dietary polyphenols and obesity. The Journal of Nutritional Biochemistry, 25(1), 1-18.
  • Wang, L., Huang, W., Zhan, J. (2019). Grape seed proanthocyanidins ınduce autophagy and modulate survivin in HepG2 cells and inhibit xenograft tumor growth in vivo. Nutrients, 11(12), 2983.
  • Wei, X., Wang, D., Yang, Y., Xia, M., Li, D., Li, G., Ling, W. (2011). Cyanidin‐3‐O‐β‐glucoside improves obesity and triglyceride metabolism in KK‐Ay mice by regulating lipoprotein lipase activity. Journal of the Science of Food and Agriculture, 91(6), 1006-1013.
  • Xia, N., Daiber, A., Habermeier, A., Closs, E.I., Thum, T., Spanier, G., Münzel, T. (2010). Resveratrol reverses endothelial nitric-oxide synthase uncoupling in apolipoprotein E knockout mice. Journal of Pharmacology and Experimental Therapeutics, 335(1), 149-154.
  • Xu, Y.M., Deng, J.Z., Ma, J., Chen, S.N., Marshall, R., Jones, S.H., Johnson, R.K., Hecht, S.M. (2003). DNA damaging activity of ellagic acid derivatives. Bioorganic Medicinal Chemistry, 11(7), 1593-1596.
  • Xue, Y.Q., Di, J.M., Luo, Y., Cheng, K.J., Wei, X., Shi, Z. (2014). Resveratrol oligomers for the prevention and treatment of cancers. Oxidative Medicine and Cellular Longevity, 1-9.
  • Yadav, M., Jain, S., Bhardwaj, A., Nagpal, R., Puniya, M., Tomar, R., Yadav, H. (2009). Biological and medicinal properties of grapes and their bioactive constituents: an update. Journal of medicinal food, 12(3), 473-484.
  • Yubero, N., Sanz-Buenhombre, M., Guadarrama, A., Villanueva, S., Carrion, J.M., Larrarte, E., Moro, C. (2013). LDL cholesterol-lowering effects of grape extract used as a dietary supplement on healthy volunteers. International Journal of Food Sciences and Nutrition, 64(4), 400-406.
  • Zaidi, S.F.H., Ahmed, K., Yamamoto, T., Kondo, T., Usmanghani, K., Kadowaki, M., Sugiyama, T. (2009). Effect of resveratrol on Helicobacter pylori-induced interleukin-8 secretion, reactive oxygen species generation and morphological changes in human gastric epithelial cells. Biological and Pharmaceutical Bulletin, 32(11), 1931-1935.
Toplam 104 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik, Kimya Mühendisliği
Bölüm Derleme
Yazarlar

Özlem Aras Aşcı 0000-0002-8940-7514

Yayımlanma Tarihi 31 Aralık 2020
Kabul Tarihi 8 Aralık 2020
Yayımlandığı Sayı Yıl 2020 - ICONST 2020

Kaynak Göster

APA Aras Aşcı, Ö. (2020). Sağlıklı Yaşamda Üzüm ve Üzüm Ürünleri. Bilge International Journal of Science and Technology Research22-32. https://doi.org/10.30516/bilgesci.815799