Avokado: Bileşimi ve Sağlık Üzerine Etkileri

Bahar Demircan; Yakup Sedat Velioğlu

doi:10.24323/akademik-gida.1011228

Derleme

Avokado: Bileşimi ve Sağlık Üzerine Etkileri

Yıl 2021, Cilt: 19 Sayı: 3, 309 - 324, 19.10.2021

Bahar Demircan Yakup Sedat Velioğlu

https://doi.org/10.24323/akademik-gida.1011228

Cited By: 5

Öz

Tarihte birçok farklı isimle anılan avokado (Persea americana Mill), Amerika'dan gelen tropikal bir meyvedir. En büyük üreticisi Meksika olup günümüzde birçok farklı ülkede üretimi yapılmaktadır. Ülkemizdeki avokado üretimi de hızla artmaktadır ve üretim son 19 yılda 14 kat artarak 2019 yılında 4209 tona ulaşmıştır. Yüksek besin içeriği ve sağlığa yararlı etkilerinin yanı sıra tıbbi amaçlar için de yetiştirilen bu meyve birçok araştırmacının odak noktası olmuştur. Avokado yapısında yüksek düzeyde (ortalama %15) yağ içeren nadir meyvelerden biridir ve yağın bileşimi zeytinyağı ile büyük benzerlik göstermektedir. Bunun yanında, meyve, farklı yağ asitleri, vitaminler, mineraller, karotenoidler ve diğer fitokimyasallar gibi temel besinler açısından oldukça zengin bir bileşime sahiptir. Yapılan araştırmalarda, avokadonun yapısında bulunan biyoaktif bileşiklerin antimikrobiyal, antiinflamatuvar, antikanser, antidiyabetik ve antihipertansif gibi sağlığa yararlı etkileri olduğu ve özellikle kolesterolü düşürmede ve kardiyovasküler hastalıkları önlemede avokado tüketiminin önemli olduğu ifade edilmektedir. Tüm bu yararlı etkileri nedeniyle avokadonun son 10 yılda üretimi ve günlük diyette tüketimi önemli ölçüde artmıştır. Bu derlemede avokadonun tarihçesi, çeşitleri, üretimi, bileşimi ve içerdiği biyoaktif bileşenlerin sağlığa etkileri ele alınmıştır.

Anahtar Kelimeler

Avokado, Avokadonun tarihçesi, Avokadonun çeşitleri, Avokadonun bileşimi, Sağlık etkileri

Kaynakça

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Avocado: Composition and Effects on Health

Yıl 2021, Cilt: 19 Sayı: 3, 309 - 324, 19.10.2021

Bahar Demircan Yakup Sedat Velioğlu

https://doi.org/10.24323/akademik-gida.1011228

Cited By: 5

Öz

Avocado (Persea americana Mill), known by various names in history, is a tropical fruit from Americas. Its largest producer is Mexico, and today it has been produced in many different countries. Avocado production in Turkey has also been increasing rapidly, and the production volume has increased 14 times in the last 19 years reaching 4209 tons in 2019. In addition to its high nutritional content and health beneficial effects, this fruit, with its medicinal properties, has been the focus of many research areas. Avocado is one of the rare fruits with a high oil content level (≈15%), and its oil composition is very similar to olive oil. Besides, it has a very rich nutritional composition in terms of essential nutrients such as different fatty acids, vitamins, minerals, carotenoids and other phytochemicals. In various studies, it is stated that the bioactive compounds of avocado have health beneficial effects such as antimicrobial, anti-inflammatory, anticancer, antidiabetic and anti-hypertensive. In addition, avocado consumption is especially important in reducing cholesterol and preventing cardiovascular diseases. Due to all these beneficial effects, the production and consumption of avocados in daily diet have increased significantly in the last 10 years. In this review, the history, varieties, production, composition and health effects of the bioactive components of avocado are discussed.

Anahtar Kelimeler

Avocado, History of avocado, Varieties of avocado, Composition of avocado, Health effects

Kaynakça

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[92] Abdulazeez, S.S., Ponnusamy, P. (2016). Antioxidant and hypoglycemic activity of strawberry fruit extracts against alloxan induced diabetes in rats. Pakistan Journal of Pharmaceutical Sciences, 29, 255-260.
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[94] Green, H.S., Wang, S.C. (2020). First report on quality and purity evaluations of avocado oil sold in the US. Food Control, (116)107328, 1-8
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[100] Oboh, G., Isaac, A.T., Akinyemi, A.J., Ajani, R.A. (2014). Inhibition of key enzymes linked to type 2 diabetes and sodium nitroprusside induced lipid peroxidation in rats’ pancreas by phenolic extracts of avocado pear leaves and fruit. International Journal of Biomedical Science, 10(3), 208-216.
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Toplam 120 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	Türkçe
Konular	Gıda Mühendisliği
Bölüm	Derleme Makaleler
Yazarlar	Bahar Demircan Bu kişi benim 0000-0002-6983-384X Yakup Sedat Velioğlu Bu kişi benim 0000-0002-3281-6229
Yayımlanma Tarihi	19 Ekim 2021
Gönderilme Tarihi	31 Aralık 2020
Yayımlandığı Sayı	Yıl 2021 Cilt: 19 Sayı: 3

Kaynak Göster

APA	Demircan, B., & Velioğlu, Y. S. (2021). Avokado: Bileşimi ve Sağlık Üzerine Etkileri. Akademik Gıda, 19(3), 309-324. https://doi.org/10.24323/akademik-gida.1011228
AMA	Demircan B, Velioğlu YS. Avokado: Bileşimi ve Sağlık Üzerine Etkileri. Akademik Gıda. Ekim 2021;19(3):309-324. doi:10.24323/akademik-gida.1011228
Chicago	Demircan, Bahar, ve Yakup Sedat Velioğlu. “Avokado: Bileşimi Ve Sağlık Üzerine Etkileri”. Akademik Gıda 19, sy. 3 (Ekim 2021): 309-24. https://doi.org/10.24323/akademik-gida.1011228.
EndNote	Demircan B, Velioğlu YS (01 Ekim 2021) Avokado: Bileşimi ve Sağlık Üzerine Etkileri. Akademik Gıda 19 3 309–324.
IEEE	B. Demircan ve Y. S. Velioğlu, “Avokado: Bileşimi ve Sağlık Üzerine Etkileri”, Akademik Gıda, c. 19, sy. 3, ss. 309–324, 2021, doi: 10.24323/akademik-gida.1011228.
ISNAD	Demircan, Bahar - Velioğlu, Yakup Sedat. “Avokado: Bileşimi Ve Sağlık Üzerine Etkileri”. Akademik Gıda 19/3 (Ekim 2021), 309-324. https://doi.org/10.24323/akademik-gida.1011228.
JAMA	Demircan B, Velioğlu YS. Avokado: Bileşimi ve Sağlık Üzerine Etkileri. Akademik Gıda. 2021;19:309–324.
MLA	Demircan, Bahar ve Yakup Sedat Velioğlu. “Avokado: Bileşimi Ve Sağlık Üzerine Etkileri”. Akademik Gıda, c. 19, sy. 3, 2021, ss. 309-24, doi:10.24323/akademik-gida.1011228.
Vancouver	Demircan B, Velioğlu YS. Avokado: Bileşimi ve Sağlık Üzerine Etkileri. Akademik Gıda. 2021;19(3):309-24.