Çimlendirilmiş besinler ve sağlık üzerine etkileri

Öz

Bitki filizleri birçok ülkede tüketime hazır sağlıklı gıdalar olarak dikkatleri üzerine çekmektedir. Nem ve sıcaklık başta olmak üzere, ortama besin ilavesi gibi farklı işlemler de optimum çimlenmenin sağlanması için gereklidir. Çimlenme, bitkilerin besin kalitesini iyileştirmek için ucuz ve etkili bir yöntemdir. Geçmişte buğday ve arpa gibi bazı tahıllar başta olmak üzere, baklagillerin çimlendirilmesi de yaygın bir uygulama iken günümüzde yonca, brokoli, soya fasulyesi ve diğer bazı tahıl taneleri çimlendirilerek filiz halinde tüketilmesi söz konusudur. Çimlenmeyle antibesinsel faktörlerinin miktarı azalmakta; fenolik bileşikler, fitosteroller, folat, gama aminobütirik asit gibi biyoaktif bileşiklerin miktarı, antioksidan aktivite ve sindirilebilirlik de artabilmektedir. Ayrıca Ɣ-orizanol ve aminoasitler gibi yeni bileşiklerin sentezi de çimlenme sürecinde artmaktadır. Çimlendirilmiş besinlerin birçok fizyolojik etkisinin bulunmasının yanı sıra; bu besinlerin kanser, diyabet, kalp-damar hastalıkları ve nörolojik hastalık gibi hastalık riskinde azalmaya sahip olabileceği bildirilmiştir. Bu nedenle çimlendirilmiş besinler fonksiyonel besin olarak kabul edilmektedir. Çimlendirilmiş besinlerin çeşitli biyolojik aktiviteleri halen kesin olarak kanıtlanmamıştır. Bu nedenle çimlendirilmiş besinlerin çeşitli biyoaktif bileşen içerikleri ve insan sağlığı üzerindeki etkileriyle ilgili daha fazla sayıda çalışmaya ihtiyaç vardır.

Anahtar Kelimeler

• Çimlendirme
• Fonksiyonel besin
• Sağlık

Germinated foods and their effects on health

Abstract

Plant sprouts attract attention as ready-to-eat healthy foods in many countries. Different processes such as adding nutrients to the environment, especially humidity and temperature, are also necessary to ensure optimum germination. Germination is an inexpensive and effective method for improving the nutritional quality of plants. In the past, germination of legumes, especially some grains such as wheat and barley, was a common practice, but today, alfalfa, broccoli, soybean and some other cereal grains are germinated and consumed as sprouts. The amount of antinutritional factors decreases with germination; The amount of bioactive compounds such as phenolic compounds, phytosterols, folate, gamma aminobutyric acid, antioxidant activity and digestibility can also increase. In addition, the synthesis of new compounds such as Ɣ-oryzanol and amino acids increases during the germination process. In addition to the many physiological effects of germinated nutrients; It has been reported that these foods may have a decrease in the risk of diseases such as cancer, diabetes, cardiovascular diseases and neurological diseases. Therefore, germinated foods are considered as functional foods. Various biological activities of germinated nutrients have still not been conclusively proven. Therefore, there is a need for more studies on the various bioactive component contents of germinated foods and their effects on human health.

Keywords

• Germination
• Functional food
• Health

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