ANTOSİYANİNLERİN BESLENMEDEKİ ÖNEMİ VE SAĞLIK ÜZERİNE ETKİLERİ

Year 2020, Volume: 1 Issue: 1, 19 - 24, 30.08.2020

Fatma Öznur Afacan , Ahmet Salih Sönmezdağ

Abstract

Antosiyaninler, antioksidan alımının büyük bir kısmına katkıda bulunan bir polifenol alt sınıfı olan flavonoid grubuna dahildir. Doğada 600'den fazla antosiyaninin bulunduğu tahmin edilmektedir ve yeni çalışmalarla beraber bu sayının artması beklenmektedir. Bu doğal bileşikler insan diyetinde yaygın olarak bulunur. Özellikle kırmızı, mavi veya mor meyve ve sebzelerde normalde % 0.1 ila % 1.0 kuru ağırlık arasındaki konsantrasyonlarda gözlemlenirler. Pigmentasyonu ve yapısal özellikleri nedeniyle, antosiyaninler endüstride doğal renklendiriciler olarak da kullanılmaktadır. Antosiyaninlerin, antioksidan savunmayı arttırarak ve antioksidan ve enflamatuar sinyal yollarını modüle ederek kronik hastalık risklerini azalttığı gözlemlenmiştir. Ayrıca bu bileşiklerin, oksidatif hasarı ve iltihabı hafiflettiği, DNA hasarını onardığı, kanser hücrelerinde apoptozu tetiklediği, lipoprotein oksidasyonunu azalttığı, lipoprofilleri normalleştirdiği, vasküler endotelyal fonksiyonunu iyileştirdiği, trombosit reaktivitesinin azalttığı ve nörotoksisitenin iyileştirilmesine katkı sağladığı tespit edilmiştir. Antosiyanin tüketiminin uzun vadeli etkilerini değerlendirmek için konu ile alakalı çalışma artırılması gerekmektedir. Bu derleme, antosiyaninlerin özelliklerini, sağlığa etkilerini ve diyetteki kullanımlarını incelemektedir.

Keywords

Antosiyanin, sağlık, obezite, polifenol

Thanks

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THE IMPORTANCE OF ANTOCIANES IN NUTRITION AND EFFECTS ON HEALTH

Abstract

Anthocyanins belong to the flavonoid group, a polyphenol subclass found in a large part of dietary antioxidant intake. It is estimated that there are more than 600 anthocyanins in nature and this number is expected to increase with the new researches. These natural compounds are commonly found in the human diet. They are normally observed in concentrations from 0.1% to 1.0% dry weight, especially in red, blue or purple fruits and vegetables. Because of its pigmentation and structural properties, anthocyanins have been used as natural colorants in the industry. Anthocyanins have been observed to reduce the risk of chronic disease by increasing antioxidant defense and modulating antioxidant and inflammatory signaling pathways. Additionally, the compounds have been found to alleviate oxidative damage and inflammation, repair DNA damage, trigger apoptosis in cancer cells, reduce lipoprotein oxidation, normalize lipoprophils, improve vascular endothelial function, decrease platelet reactivity and contribute to the improvement of neurotoxicity. More studies are needed to assess the long-term effects of anthocyanin consumption. This review examines the properties of anthocyanins, their health effects, and dietary uses.

Keywords

Anthocyanin, health, obesity, polyphenol

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