Potansiyel Doğal Bir Antioksidan İlaç Olarak Goji Meyvelerinin Moleküler Mekanizmaları, Biyolojik ve Farmakolojik Özellikleri

Yıl 2022, , 67 - 76, 24.01.2022

Sevgi Gezici

https://doi.org/10.31020/mutftd.1009225

Öz

Diyet ile alınan gıdalarda bulunan fonksiyonel veya biyoaktif bileşenler, metabolizmada pek çok süreci ve moleküler sinyal yolağını modüle etme yeteneğine sahip biyomoleküllerdir. Son yıllarda, gıda ve ilaç olarak kullanım potansiyelleri kanıtlanmış, zengin biyolojik aktivitelere ve farmakolojik özelliklere sahip pek çok bitkisel doğal ürün tanımlanmıştır. Sentetik antioksidanların olası toksik etkilerinin rapor edilmesiyle birlikte, doğal antioksidan bileşikler içeren tıbbi ve aromatik bitkilere yönelik araştırmalar hız kazanmıştır. ‘Gojiberry’, ‘Goji meyveleri’, ‘wolfberry’, ‘kurt üzümü’ veya ‘süper meyve’ olarak bilinen meyveler Lycium chinense Mill., L. barbarum L. ve L. ruthenicum Murr. bitki türlerinin meyveleridir. Polisakkaritler, flavonoidler, fenolikler, karotenoidler, vitaminler, yağ asitleri, betain ve peptidoglikanlar gibi çeşitli fonksiyonel bileşenlerin varlığının tanımlandığı goji meyveleri doğal antioksidan kaynağıdır. Zengin biyoaktif bileşenleri sayesinde; yaşlanma karşıtı, yara iyileştirici, antikanser, nöroprotektif, sitoprotektif, anti-diyabetik, anti-inflamatuvar ve immün sistem güçlendirici olarak pek çok biyolojik aktiviteye sahiptir. Goji meyvelerinin, tıp alanında özellikle glokom, böbrek yetmezliği, karaciğer hasarı, kanser, hepatit, hiperlipidemi, tromboz, diyabet ve kısırlık tedavisinde kullanım potansiyeline sahip olduğu rapor edilmiştir. Güçlü antioksidan kapasitesi ve zengin fitokimyasal bileşimi ile gerek ilaç sanayisinin gerekse bilim camiasının dikkatini çeken, Goji meyvelerinin fitokimyasal içerikleri, nutrasötik değeri, geleneksel kullanımları, moleküler etki mekanizmaları, etkili oldukları sinyal yolakları ile farmakolojik özellikleri bu makalenin konusunu oluşturmuştur.

Anahtar Kelimeler

biyoaktif bileşikler, farmakolojik özellikler, Goji meyveleri, gen-hastalık, moleküler mekanizma, şifalı bitki

Molecular Mechanisms, Biological and Pharmacological Properties of Goji Berries as a Potential Natural Antioxidant Medicine

Öz

Functional or bioactive components in dietary foods are biomolecules that have the ability to modulate many processes and molecular signaling pathways in metabolism. In recent years, many herbal natural products, having rich biological activities and pharmacological properties have been identified that have proven potential for use as food and medicine. Due to the reporting of possible toxicity of synthetic antioxidants, research on medicinal and aromatic plants containing natural antioxidant compounds has gained momentum. Berries known as 'gojiberry', 'goji berries', 'wolfberry', 'wolfberry' or 'superfruit' are the fruits of Lycium chinense Mill., L. barbarum L., and L. ruthenicum Murr. Goji berries are a natural source of antioxidants, with the presence of various functional components such as polysaccharides, flavonoids, phenolics, carotenoids, vitamins, fatty acids, betaine and peptidoglycans. Thanks to its rich bioactive components; it has many biological activities as anti-aging, wound healing, anticancer, neuroprotective, cytoprotective, anti-diabetic, anti-inflammatory and immune system-boosting. It has been reported that goji berries have the potential to be used in the medical field, especially in the treatment of glaucoma, kidney failure, liver damage, cancer, hepatitis, hyperlipidemia, thrombosis, diabetes and infertility. The phytochemical contents, nutraceutical value, traditional uses, molecular mechanisms of action, signaling pathways and pharmacological properties of Goji berries, which attract the attention of both the pharmaceutical industry and the scientific community with their strong antioxidant capacity and rich phytochemical composition have been formed the subject of this article.

Anahtar Kelimeler

Bioactive compounds, Pharmacological properties, Goji berries, Gene-disease, Molecular mechanism, Medicinal plant

Kaynakça

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