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Omega Yağ Asitleri: Biyolojik Etkileri ve Bitkisel Kaynakları

Yıl 2021, Cilt: 41 Sayı: 3, 194 - 209, 01.09.2021
https://doi.org/10.52794/hujpharm.920079

Öz

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.

Destekleyen Kurum

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Proje Numarası

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Teşekkür

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Kaynakça

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  • 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.
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  • 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.
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  • 12. Karabulut HA, Yandı İ: Su ürünlerindeki omega-3 yağ asitlerinin önemi ve sağlık üzerine etkisi. Su Ürünleri Dergisi 2006, 23(3): 339-342.
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Omega Fatty Acids: Biological Effects and Herbal Sources

Yıl 2021, Cilt: 41 Sayı: 3, 194 - 209, 01.09.2021
https://doi.org/10.52794/hujpharm.920079

Öz

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.

Proje Numarası

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Kaynakça

  • 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.
  • 24. Göre M, Hacıkamiloğlu MS, Kurt O, The effects of omega fatty acids on human health. VII International Scientific Agriculture Symposium," Agrosym 2016"; October 6-9, 2016; Jahorina-Bosnia and Herzegovina.
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  • 46. Coletta, J. M., Bell, S. J., Roman, A. S: Omega-3 fatty acids and pregnancy. Reviews in Obstetrics and Gynecology 2010, 3(4):163–171.
  • 47. Georgakopoulos CD, Makri OE, Pagoulatos D, Vasilakis P, Peristeropoulou P, Kouli V, Eliopoulou MI, Psachoulia, C: Effect of omega-3 fatty acids dietary supplementation on ocular surface and tear film in diabetic patients with dry eye. Journal of the American College of Nutrition 2017, 36(1):38-43.
  • 48. Savitha P, Kumar SS: Effect of omega-3 fatty acids on memory–review. Research Journal of Pharmacy and Technology 2014, 7(6):715-718.
  • 49. Yehuda S: Omega-6/omega-3 ratio and brain-related functions. World Review of Nutrition and Dietetics 2013, 92:37-56.
  • 50. Grosso G, Galvano F, Marventano S, Malaguarnera M, Bucolo C, Drago F, Caraci F: Omega-3 fatty acids and depression: scientific evidence and biological mechanisms. Oxidative Medicine and Cellular Longevity 2014, 1-16.
  • 51. Mazza M, Marano G, Traversi G, Mazza S, Janiri L: Neurobiological meaning of omega-3 fatty acids and their potential role in the treatment of schizophrenia. In Ronald Ross Watson & Victor R. Preedy (Eds.), Omega Fatty Acids in Brain and Neurological Health (p. 275-294). San Diego, Academic Press., 2019.
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  • 54. Das UN: Essential fatty acids-a review. Current Pharmaceutical Biotechnology, 2006, 7(6):467-482.
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  • 56. Black HS, Rhodes LE: Potential benefits of omega-3 fatty acids in non-melanoma skin cancer. Journal of Clinical Medicine 2016, 5(2):23.
  • 57. Ghanbarzadeh HD, Mohaddes M: The effect of omega fatty acids on Bcl-2 gene expression and protein production in cancerous gastric tissue. Multidisciplinary Cancer Investigation 2017, 1(4):24-28.
  • 58. Mortaz E, Moloudizargari M, Khosravi A, Asghari MH, Movassaghi M, Varahram M, Vaezi M, Redegeld. FA, Garssen J: EPA and DHA have selective toxicity for PBMCs from multiple myeloma patients in a partly caspase-dependent manner. Clinical Nutrition 2020, 39(7):2137-2143.
  • 59. Volpato M, Hull MA, Omega-3 polyunsaturated fatty acids as adjuvant therapy of colorectal cancer. Cancer and Metastasis Reviews 2018, 37(2-3):545-555.
  • 60. Villa-Vásquez SS, Márquez-Fernández ME, Camargo-Guerrero M: Cytotoxic and genotoxic activity of omega fatty acids in prostate Cancer Cells PC-3. Iatreia 2018, 31(4):351-361.
  • 61. Eswaramkunnath J, Kuriakose A, Abraham L: Omega fatty acids in prostate cancer–A review. Indian Journal of Pharmacy Practice 2018, 11(2):65.
  • 62. Hopkins MM, Meier KE: Omega-3 fatty acids and their impact on prostate cancer risk. Current Nutrition Reports 2016, 5(1):34-40.
  • 63. Piombo G, Barouh N, Barea B, Boulanger R, Brat P, Pina M, Villeneuve P: Characterization of the seed oils from kiwi (Actinidia chinensis), passion fruit (Passiflora edulis) and guava (Psidium guajava). Oléagineux, Corps Gras, Lipides 2006, 13(2-3):195-199.
  • 64. Nengroo ZR, Rauf A: Fatty acid composition and antioxidant activities of five medicinal plants from Kashmir. Industrial Crops and Products 2019, 140:111596.
  • 65. Ozcan T: Fatty acid composition of seed oils in some sand dune vegetation species from Turkey. Chemistry of Natural Compounds 2014, 50(5):804-809.
  • 66. Palić R, Stojanović G, Ranđelović N, Ranđelović V, Veličković J: The fatty acids from plants of the genus Achillea. Facta Universitatis-series: Physics, Chemistry and Technology 2000, 2(2):101-104.
  • 67. Mihaela P, Josef R, Monica N, Rudolf Z: Perspectives of safflower oil as biodiesel source for South Eastern Europe (comparative study: Safflower, soybean and rapeseed). Fuel 2013, 111:114-119.
  • 68. Callaway JC: Hempseed as a nutritional resource: An overview. Euphytica 2004, 140(1-2):65-72.
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  • 70. Özcan T: Analysis of the total oil and fatty acid composition of seeds of some Boraginaceae taxa from Turkey. Plant Systematics and Evolution 2008, 274(3-4):143-153.
  • 71. Woodfield HK, Harwood JL: Oilseed Crops: Linseed, Rapeseed, Soybean, and Sunflower. In Brian T, Brian GM, Denis JM (eds), Encyclopedia of Applied Plant Sciences. Academic Press; Amsterdam, Netherlands. 2017: Vol 3. pp. 34-38.
  • 72. Imbrea F, Jurcoane S, Halmajan HV, Duda M, Botos L: Camelina sativa: A new source of vegetal oils. Romanian Biotechnological Letters 2011, 16(3):6263-6270.
  • 73. Joshi A, Sharma A, Pandey DP, Bachheti RK: Physico-chemical properties of Perilla frutescens seeds. Der Pharma Chemica 2015, 7(5):35-41.
  • 74. Mohd Ali N, Yeap SK, Ho WY, Beh BK, Tan SW, Tan SG: The promising future of chia, Salvia hispanica L. Journal of Biomedicine and Biotechnology 2012, 2012:171956.
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  • 76. Parry J, Yu L: Fatty acid content and antioxidant properties of cold‐pressed black raspberry seed oil and meal. Journal of Food Science 2004, 69(3):189-193.
  • 77. Öztürk M, Duru ME, Kivrak S, Mercan-Dogan N, Türkoglu A, Özler MA: In vitro antioxidant, anticholinesterase and antimicrobial activity studies on three Agaricus species with fatty acid compositions and iron contents: A comparative study on the three most edible mushrooms. Food and Chemical Toxicology 2011, 49(6):1353–1360.
  • 78. Sande D, de Oliveira GP, Moura MAF, de Almeida Martins B, Lima MTNS, Takahashi JA: Edible mushrooms as a ubiquitous source of essential fatty acids. Food Research International 2019, 108524.
  • 79. Ayaz FA, Chuang LT, Torun H, Colak A, Sesli E, Presley J, Glew RH: Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey. International Journal of Food Sciences and Nutrition 2011, 62(4):328–335.
  • 80. Yilmaz N, Solmaz M, Türkekul I, Elmastas M: Fatty acid composition in some wild edible mushrooms growing in the middle Black Sea region of Turkey. Food Chemistry 2006, 99(1):168–174.
  • 81. Günç-Ergönül P, Akata I, Kalyoncu F, Ergönül B: Fatty acid compositions of six wild edible mushroom species. The Scientific World Journal 2013, 2013.
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  • 83. Onneken P: Salvia hispanica L (Chia Seeds) as brain superfood-how seeds increase, 2018.
  • 84. Muñoz LA, Cobos A, Diaz O, Aguilera JM: Chia seed (Salvia hispanica): an ancient grain and a new functional food. Food Reviews International 2013, 29(4):394-408.
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  • 88. Psota TL, Gebauer SK, Kris-Etherton P: Dietary omega-3 fatty acid intake and cardiovascular risk. The American Journal of Cardiology 2006, 98(4):3-18.
  • 89. Gajos G: Omega-3 polyunsaturated fatty acids: is their future vİtalized or reduced? Cardiovascular Research 2019, 115(6):e58-e60.
  • 90. Johnson M, Bradford C: Omega-3, omega-6 and omega-9 fatty acids: implications for cardiovascular and other diseases. Journal of Glycomics and Lipidomics 2014, 4:123.
  • 91. Nishi D, Su KP, Usuda K, Chang JPC, Hamazaki K, Ishima T, Sanoh Y, Itoa H, Isakaa K, Tachibanai Y, Tanigakij S, Suzukij T, Hashimotog K, Matsuoka YJ: Plasma estradiol levels and antidepressant effects of omega-3 fatty acids in pregnant women. Brain, Behavior and Immunity 2020, 85:29-34.
  • 92. Roy J, Le Guennec JY: Cardioprotective effects of omega 3 fatty acids: origin of the variability. Journal of Muscle Research and Cell Motility 2017,38(1):25-30.
  • 93. Majdinasab N, Namjoyan F, Taghizadeh M, Saki H: The effect of evening primrose oil on fatigue and quality of life in patients with multiple sclerosis. Neuropsychiatric Disease and Treatment 2018, 14:1505-1512.
  • 94. Pal D, Sunflower (Helianthus annuus L.) Seeds in health and nutrition. In Victor RP, Ronald RW, Vinood BP (eds), Nuts and Seeds in Health and Disease Prevention. Academic Press; San Diego, CA, USA. 2011: pp. 1097-1105
  • 95. Mollica A, Zengin G, Stefanucci A, Ferrante C, Menghini L, Orlando G, Wakeel OK: Nutraceutical potential of Corylus avellana daily supplements for obesity and related dysmetabolism. Journal of Functional Foods 2018, 47:562-574.
  • 96. Serini S, Cassano R, Trombino S Calviello G: Nanomedicine-based formulations containing ω-3 polyunsaturated fatty acids: Potential application in cardiovascular and neoplastic diseases. International Journal of Nanomedicine 2019, 14:2809-2828.
  • 97. Bağcı E, Can E: Omega-3 yağ asitleri temininde sürdürülebilir kaynakların rolü. Tunceli Üniversitesi Bilim ve Gençlik Dergisi 2015, 3:77-89.
Toplam 96 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Eczacılık ve İlaç Bilimleri
Bölüm Review Articles
Yazarlar

Bilge Salar 0000-0002-4984-1690

Ayşe Uz 0000-0003-3373-4759

Proje Numarası -
Yayımlanma Tarihi 1 Eylül 2021
Kabul Tarihi 13 Haziran 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 41 Sayı: 3

Kaynak Göster

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