Kaju Fıstığının Fonksiyonel Açıdan İncelenmesi

Yıl 2025, Cilt: 2 Sayı: 4, 1 - 17, 25.12.2025

Aslı Kara , Kadir Çebi

Öz

Fonksiyonel gıdalar, bireylerin sağlıklı yaşamını destekleyici etkilerinden dolayı son yıllarda hem bilimsel hem de sosyal medyada yoğun ilgi gören bir kavram haline gelmiştir. Bu gıdalar; sağlık üzerine olumlu etkiler sağlayabilecek işlenmiş veya işlenmemiş ürünler olarak tanımlanmaktadır. Sebze ve meyveler, çay, kahve, bal, mantar, kakao, çikolata, karabuğday, keten tohumu, balıklar ve kuruyemişler fonksiyonel gıdalar arasında yer almaktadır. Özellikle kuruyemişler, yalnızca beslenmede lezzet artırıcı ya da atıştırmalık olarak değil, aynı zamanda sağlık üzerine faydalı etkileri nedeniyle de dikkat çekmektedir. ABD Gıda ve İlaç İdaresi (FDA) 2003 yılında yayımladığı raporda, kuruyemiş tüketiminin kolesterol seviyelerini düşürerek koroner kalp hastalığı riskini azaltabileceğini bildirmiştir. Kuruyemişler arasında yer alan kaju (Anacardiaceae familyası), böbrek şeklindeki yapısı ve kaju elmasının dibinde gelişen meyvesi ile dikkat çekmektedir. Kaju fıstığı; kalsiyum, riboflavin, β-karoten, tekli ve çoklu doymamış yağ asitleri açısından zengin bir besin kaynağıdır. Ayrıca yapılan çalışmalar, kajunun bağışıklık sisteminin güçlenmesine katkı sağlayabileceğini, kolestrol düşürücü etki göstererek kardiyovasküler hastalıkları önleyebileceğine dair kanıtlar ortaya koymaktadır. Bu derlemenin amacı, kajunun besin öğeleri içeriğini, potansiyel sağlık faydalarını ve fonksiyonel gıda olarak değerlendirilme olanaklarını güncel bilimsel veriler ışığında incelemektir.

Anahtar Kelimeler

Fonksiyonel Gıdalar , Fonksiyonel İnceleme , Kaju , Kaju Fıstığı , Kuru Yemişler

Functional Analysis of Cashew Nuts

Öz

Functional foods have become a concept that has attracted considerable attention in both scientific and social media in recent years due to their effects on supporting healthy lifestyles. These foods are defined as processed or unprocessed products that can have positive effects on health. Functional foods include fruits and vegetables, tea, coffee, honey, mushrooms, cocoa, chocolate, buckwheat, flaxseed, fish, and nuts. Nuts, in particular, are attracting attention not only as a dietary flavor enhancer or snack, but also for their beneficial health effects. A 2003 report by the U.S. Food and Drug Administration (FDA) stated that nut consumption may reduce the risk of coronary heart disease by lowering cholesterol levels. Among the nuts, cashews (Anacardiaceae family) are notable for their kidney-shaped structure and the fruit that develops at the base of the cashew apple. Cashews are a rich source of calcium, riboflavin, β-carotene, and mono- and polyunsaturated fatty acids. Additionally, studies have shown evidence that cashews may help strengthen the immune system and, by lowering cholesterol, may prevent cardiovascular disease. The purpose of this review is to examine cashews' nutritional content, potential health benefits, and potential uses as a functional food in light of current scientific data.

Anahtar Kelimeler

Functional Foods , Functional Review , Cashew , Cashew Nuts , Nuts

Kaynakça

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