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Dietary fiber and its effects on health in cereals and pseudocereal

Yıl 2023, Cilt: 13 Sayı: 1, 235 - 255, 15.01.2023

Ali Cingöz Özlem Akpinar Abdulvahit Sayaslan

https://doi.org/10.17714/gumusfenbil.1067566

Öz

Dietary fiber is an important food component found mostly in grains and fruits and vegetables. Although different classifications are used for dietary fibers, the most frequently one used is according to their solubility. Although dietary fibers are also found in fruits and vegetables, they are especially abundant in cereals (wheat, barley, oats, rice, rye, etc.) and pseudocereals (chia, quinoa, buckwheat, amarant, etc.). Today, increasing health problems and consumers' tendency to functional products increase the interest in dietary fiber day by day. Epidemiological studies show that soluble and insoluble dietary fibers found in cereals and pseudocereals reduce the risks of coronary heart diseases, type 2 diabetes, obesity, and various types of cancer. In this study, dietary fibers in cereals and pseudocereals and their effects on health are investigated.

Anahtar Kelimeler

Dietary fiber Cancer Quinoa Pseudocereal

Kaynakça

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Tahıl ve pseudotahıllar’da diyet lifi ve sağlık üzerine etkileri

Yıl 2023, Cilt: 13 Sayı: 1, 235 - 255, 15.01.2023

Ali Cingöz Özlem Akpinar Abdulvahit Sayaslan

https://doi.org/10.17714/gumusfenbil.1067566

Öz

Diyet lifi, tahıl, meyve ve sebzelerde daha çok bulunan önemli bir gıda bileşenidir. Diyet liflerinde farklı sınıflandırmalar kullanılsa da en sık kullanılanı çözünürlüklerine göre sınıflandırma biçimidir. Diyet lifleri meyve ve sebzeler de bulunmakla birlikte özellikle tahıl (buğday, arpa, yulaf, pirinç, çavdar vb) ve pseudotahıllarda (chia, kinoa, karabuğday, amarant vb) da bol miktarda bulunmaktadır. Günümüzde artan sağlık problemleri ve tüketicilerin fonksiyonel ürünlere yönelmesi diyet lifine olan ilgiyi her geçen gün arttırmaktadır. Yapılan epidomiyolojik çalışmalar tahıl ve pseudotahıllarda bulunan çözünür ve çözünmez diyet liflerinin kroner kalp hastalıkları, tip 2 diyabet, obezite, çeşitli kanser türlerine yakalanma risklerini düşürdüğünü göstermektedir. Bu çalışmada tahıl ve pseudotahıllarda bulunan diyet lifleri ve bunların sağlık üzerine etkileri irdelenmiştir.

Anahtar Kelimeler

Diyet lifi Kanser Kinoa Pseudotahıl

Kaynakça

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  • Messia, M. C., Candigliota, T., De Arcangelis, E., & Marconi, E. (2017). Arabinoxylans and β-glucans assessment in cereals. Italian Journal of Food Science, 29, 112–122.
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  • Miranda, M., Vega-Ga´lvez, A., Martinez, E. A., Lopez, J., Marın, R., Aranda, M., & Fuentes, F. (2013). Influence of contrasting environments on seed composition of two quinoa genotypes: nutritional and functional properties. Chilean Journal of Agricultural Research, 73(2), 108–116. http://dx.doi.org/10.4067/S0718-58392013000200004
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  • Pereira, M. A., O’Reilly, E., & Augustsson, K. (2004). Dietary fiber and risk of coronary heart disease a pooled analysis of cohort studies. Archive International. Medicine, 164(4), 370-376. https://doi.org/10.1001/archinte.164.4.370
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  • Pulvento, C., Riccardi, M., Lavini, A., Iafelice, G., Marconi, E., & D’andria, R. (2012). Yield and quality characteristics of quinoa grown in open field under different saline and non-saline irrigation regimes. Journal of Agronomy and Crop Science, 198, 254–263. https://doi.org/10.1111/j.1439-037X.2012.00509
  • Rainakari, A. I., Rita, H., Putkonen, T., & Pastell, H. (2016). New dietary fibre content results for cereals in the Nordic countries using AOAC 2011.25 method. Journal of Food Composition and Analysis, 51, 1–8. https://doi.org/10.1016/j.jfca.2016.06.001
  • Rasane, P., Jha, A., Sabikhi, L., Kumar, A., & Unnikrishnan, V. S. (2015). Nutritional advantages of oats and opportunities for its processing as value added foods—a review. Journal of Food Science and Technology, 52(2), 662–675. https://doi.org/10.1007/s13197-013-1072-1
  • Robin, F., Theoduloz, C., & Srichuwong, S. (2015). Properties of extruded whole grain cereals and pseudocereals flours. International Journal of Food Science and Technology, 50, 2152–2159. https://doi.org/10.1111/ijfs.12893
  • Saldamlı, İ. (2007). Gıda kimyası (4. Baskı). Hacettepe Üniversitesi Yayınları.
  • Salem, A. A., & Mackenzie, G. G. (2018). Pancreatic cancer: A critical review of dietary risk. Nutrition Research, 52, 1-13. https://doi.org/10.1016/j.nutres.2017.12.001
  • Sebastiena, G., Christopheb, B., Marioa, A., Pascala, L., Michela, P., & Aurore, R. (2014). Impact of purification and fractionation process on the chemicalstructure and physical properties of locust bean gum. Carbohydrate Polymers, 108(2014), 159–168. https://doi.org/10.1016/j.carbpol.2014.02.092
  • Shah, T. R., Prasad, K., & Kumar, P. (2016). Maize—A potential source of human nutrition and health: A review. Cogent Food & Agriculture, 2, 1166995. https://doi.org/10.1080/23311932.2016.1166995
  • Sheng, S., Li, T., & Liu, R. (2018). Corn phytochemicals and their health benefits. Food Science and Human Wellness, 7, 185–195. https://doi.org/10.1016/j.fshw.2018.09.003
  • Sidhu, J. S., Kabir, Y., & Huffman, J. (2007). Functional foods from cereal grains. International Journal of Food Properties, 10, 231–244. https://doi.org/10.1080/10942910601045289
  • Slavin, J. L. (2005). Dietary fiber and body weight. Nutrition, 21, 411-418. https://doi.org/10.1016/j.nut.2004.08.018
  • Soliman, G. A. (2019). Dietary fiber, atherosclerosis, and cardiovascular disease. Nutrients, 11, 1155. https://doi.org/10.3390/nu11051155
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Toplam 118 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Derlemeler
Yazarlar

Ali Cingöz 0000-0003-0958-2679

Özlem Akpinar 0000-0001-6593-8495

Abdulvahit Sayaslan 0000-0001-7161-1552

Yayımlanma Tarihi 15 Ocak 2023
Gönderilme Tarihi 3 Şubat 2022
Kabul Tarihi 30 Kasım 2022
Yayımlandığı Sayı Yıl 2023 Cilt: 13 Sayı: 1

Kaynak Göster

APA Cingöz, A., Akpinar, Ö., & Sayaslan, A. (2023). Tahıl ve pseudotahıllar’da diyet lifi ve sağlık üzerine etkileri. Gümüşhane Üniversitesi Fen Bilimleri Dergisi, 13(1), 235-255. https://doi.org/10.17714/gumusfenbil.1067566
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