Tali Bileşenleri VS ğl k Ve Sağlık - Laleli Zeytin ve Zeytinyağı İşletmesi

ZEYTİNYAĞ
Tali Bileşenleri
V S ğl k
Ve Sağlık
Dr. Yahya Laleli
Taylıeli Zeytin ve Zeytinyağı İşletmesi
20 Mart 2009, Cuma
H.Ü. Merkez Kampusu Konferans Salonu
S
Sunu Kapsamı
K
• Zeytinyağ Sağlık İlişkisinde Genel Bilgi, Bileşenleri,
• Zeytin, zeytinyağ tarihi/kullanımı,
Zeytin, zeytinyağ tarihi/kullanımı,
• Zeytin yağın sağlık etkilerinin, Akdeniz tipi b l
beslenmenin pozitif etkilerine yönelik yayınlar,
i
i if kil i
ö lik
l
• Zeytin yağının pozitif etkilerinin bileşenleriyle y y ğ
p
ş
y
ilişkisi.
Limited and not conclusive scientific evidence suggests
that eating about 2 tablespoons (23 grams) of olive oil
daily may reduce the risk of coronary heart disease due
to tthe
e monounsaturated
o ou satu ated fat
at in olive
o e oil.
o To
o achieve
ac e e tthis
s
possible benefit, olive oil is to replace a similar amount
of saturated fat and not increase the total number of
calories you eat in a day. One serving of this product
……. contains ……. grams of olive oil."
8 66 cal/gr
8.66
Types of Dietary Fat
M
More
A
Atherogenic
h
i
Less Atherogenic
Dietary Fat
Saturated Fatty Acids
Beef, Pork,
Veal Lamb
Veal,
Hydrogenated
Vegetable Oils
Unsaturated Fatty Acids
Cocoa Butter
Coconut Oil
Palm Oil
Trans Fatty Acids
g
,
Margarine,
Shortening
Polyunsaturated
Fatty Acids
Omega-6
Omega-3
Corn, Safflower,
Sunflower.
Soybean
Fish, Flaxseed,
y
,
Soybean,
Marine Vegetation
Monounsaturated
Fatty Acids
Olive Oil,
Canola Oil,
Nuts, Avocado
http://www.feinberg.northwestern.edu/nutrition/tools‐resources/sbm‐files/SBM‐BloodLipidsPressure.ppt
Zeytinyağı Bileşenleri, içerik olarak
Polifenoller
Lipofilik fenolikler (Vitamin E,
Alfa tokoferol)
Hidrofilik fenolikler
(Hidroksitirozol, Tirozol vb.)
Alkoller
Alifatik ve triterpene alkoller
Sabunlaşan, Steroller
Hidrokarbonlar
Skualen
β Karoten
β-Karoten
Likopen
Gliserid Fraksiyonu
(Triaçilgliserol)
Beta-Sitosterol
5A
5-Anemosterol
t l
Kampesterol
Tekli doymamış coklu doymamis (esansiyel ) ve doymus yağ asitleri.
Estigmasterol
Δ7-Estigmasterol
Estigmasterol
Oleik Asit
Linoleik asit
Linolenik asit
Palmitik asit
Stearik Asit
Δ5- Avehasterol
Δ7--Avenasterol
Pigmentler
Klorofil (a ve b) ve yıkım ürünü
Feofitinler
Aldehidler
Ketonlar :
Alkoller :
Asidler :
Aromatik Bileşikler
Asit aldehid propanol
2 ve 3 sis ve trans-hekzenallar
Pentan -3- on
11-penton
penton – 33-onon 11-octan-3-on
octan 3 on
Etanol, Pentan, Hekzan
Metil Propan, Metilbutan v.s.
Asetik asit, Propanoik asit
2-3 Metilbutirik asit v.s.
Sabunlaşmayan
Non-Gliserid Fraksiyonu
www.zeytinim.com/zeytinyagbilesenlerivesaglik
Zeytinyağı minor (Tali) bileşenleri ve bu y y ğ
( )
ş
bileşenlerin bilinen sağlık etkileri Alifatik alkoller (60 – 200 mg/kg)
Uzun zincirli (C18‐C10) doymuş alkollerden oluşur. Sağlık etkisi bilinmemektedir.
Non‐gliserid esterler (100‐ 250 mg/kg)
β‐sitosterol, Kampesterol, stigmasterol belirler. Antikanserojen etki ile ilişkilendirilir.
Yağın kendisine has yöresel karakterlerini verir.
Triterpen alkoller (500 – 3000 mg/kg)
Sikloarterenol, 24‐metilen hidroarterenol ve 2‐feniletanol
Kolesterol esteraz aktivitesinin inhibitörüdürler.
inhibitörüdürler
Oleanolik asit ve eritrodiol’ün vazodilidatör etkisi vardır.
Dihidroksi triterpen (Uvaol, eritrodiol ve oleanolik asit), IL–1β ve IL–6 sentezini inhibe eder.
Steroller (1130 ‐ 2650 mg/kg)
Kampesterol, stigmasterol, ∆7‐ stigmasterol, ∆5‐ avenasterol, ∆7‐ avenasterol ve β‐sitosterol
Serum kolesterol düzeyini ve diyetle alınan kolesterolün barsaktan emilimini azaltır.
β it t ll i anti‐tümoral
β‐sitosterollerin
ti tü
l etkisi
tki i vardır.
d
Zeytinyağı minor (Tali) bileşenleri ve bu bileşenlerin
bilinen sağlık etkileri
Hidrokarbonlar (1500 – 8000 mg/kg)
Fenantren, pyren, fluroanten gibi polisiklik aromatik hidrokarbonlar, skualen, β-karoten ve likopen
karotenoidlerdir.
Diyetle alınan skualen kolesterol geri emilimini kontrol eder. Kan seviyesini artırmaz. Derinin
fonksiyonu için koruyucu yenileyici özelliği vardır. Meme ve prostat kanserlerine karşı koruyucu
etkisi bildirilmiştir.
Pigmentler (Klorofiller 1 – 10 mg/kg, Feofitinler 0,2 – 24 mg/kg )
Klorofil A ve Klorofil B ve bunların oksidasyon ürünü feofitin a ve b zeytinyağına rengini verir.
Aflatoksin ile oluşan
ş DNA hasarını önlediği,
ğ karaciğer,
ğ deri ve kalın barsak kanserlerinde korunma
sağladığı !
Fenoller (Lipofilik ve Hidrofilik Fenoller)
Tokoferoller ve tokotrienoller (E vitamini).
vitamini)
Trombosit agregasyonunu önleyici etkisi Tromboksan B2 salınımını azaltarak prostanoid sentezini
azaltmasına bağlıdır. Reaktif oksijen salınımında, lipid peroksidasyonunda ve interleukin-1b
salınımında azalma yapar.
Hidroksifenoller kaffeik asit,
Hidroksifenoller,
asit vanillik asit,
asit (+)
(+)-1-asetoksipinorezinol
1 asetoksipinorezinol ve oleuropein sadece iyi
korunmuş erken hasat zeytinyağında yeterli miktarda bulunur.
Ksantin oksidaz enzimi üzerinden anti kanseröjen etki gösterir.
Uçucu Maddeler
Karbonil, alkol, ester ve hidrokarbon fonksiyonel grupları içerir.
Üretim esnasında ısıyla uçar.
Önemli antimikrobiyal etkileri belirtilmiştir.
DİYET VE GEN İFADESİ
Diyet
Besinler
(A)
M b li
Metabolizma
(B)
İşarete Uyum Sağlama
(C)
Gen İfadesi
Normal Hücre Büyümesi
(A) Besin ile gen ifadesi arasındaki direkt ilişki
(B) ve (C) Besin ile gen ifadesi arasındaki dolaylı ilişki
http://nutrigenomics.ucdavis.edu den adapte edilmisdir.
• Acetate
Acetate Æ
Æ Stearic acid Æ
Stearic acid Æ Oleic acid Oleic acid
dönüşümü
Akdeniz Diyeti:
• Akdeniz diyetine yakınlık derecesi, koroner kalp hastalığı,
kanser ve ölümle ters orantılıdır.
orantılıdır
• Avrupa Birliği toplumunun beslenme rejiminin Akdeniz
diyetine çevrilmesiyle ve uyum derecesine paralel olarak
ölüm oranları azalmaktadır. Bu azalma koroner riski olan
toplumda da görülmektedir (Trichoponlou, 2005).
• Tansiyon yüksekliği (veya ilaç ihtiyacı) diyetteki zeytin yağ ile
ters orantılıdır.
• Akdeniz diyeti şişmanlıkla vücut kitlesiyle ilgili değildir.
Şişmanlık alınan kalori fazlalığına bağlıdır.
• Randomize çalışmalar sadece Yunanistan da değil İspanya,
İ
Fransa ve İtalya’da da Akdeniz diyetinin pozitif etkilerini net
olarak göstermektedir (Estruch 2006,
2006 Fito 2007)
The g
greatest exponent
p
of olive
oil is monounsaturated fat.
fat.
Olive oil is the only vegetable
oil that can be consumed as it
is – freshly
freshl pressed from the
fruit.
Olive oil is a natural juice which
preserves the taste, aroma,
vitamins and properties of the
olive fruit.
Primary component of the
Mediterranean Diet.
A photo from Klazomenai – near İzmir, TURKEY
Stack of baskets filled with olive pulp is being pressed by a stone-weighted beam.
Yağ Ve
Su
Yağ
Yağ
Su
Olive oil is considered
a gift of god in
regions where it is
used in are p
part of the
world. Kings and
priests were anointed
with olive oil and
royal scepters were
made
d ffrom olive
li
wood.
A photo from Klazomenai – near İzmir, TURKEY
Olive oil was used not only for cooking/lighting but also as
medicine, mainly basic ingredient for ointment by Hippocrates,
Pliny Galen,
Pliny,
Galen Dioscorides,
Dioscorides and Averroes.
Averroes
In antiquity olive oil was the base for all cosmetics.
cosmetics The Egyptians used it for
the heat extraction and collection of fragrant essences. Massage the body
following a bath, often cold, so skin would be scented.
Olive oil has
b
been
used
d ffor
nutrition of hair
since the
ancient times.
times
It is used in
t diti
tradition
Indian
I di
for hair
massage.
Olive leaves also have beneficial properties,
and
d they
h have
h
been
b
a feature
f
off the
h
pharmacopoeia since antiquity. As with olive
oil, they are enjoying a new popularity in health
care today. Extremely rich in fatty acid, olive
leaves have antioxidant properties that protect
the epidermis against free radicals, the major
cause of aging in the skin. They also stimulate
the natural immune reaction that accelerates
cellular regeneration, and act as a fungicide
and detoxifier.
Furthermore, recent research into the effects of diet on
cardiovascular diseases,
diseases, enflamation,
enflamation, cancer,,
cancer,,
osteoporosis
p
and aging
g g has shown that olive oil,,
contains elements that are useful for preventing those
conditions.
A.Trichopoulou, BJM, 2005
A.Trichopoulou, BJM, 2005
A.Trichopoulou, BJM, 2005
Mediterranean diet good for the heart
Adopting a Mediterranean style diet, which is rich in whole grains, fruit, olive Ad
i
M di
l di
hi h i i h i h l
i f i li
oil, vegetables and red wine, can reduce the risk of heart disease by 15%. This was confirmed in a new study carried out by researchers from the Faculty This
was confirmed in a new study carried out by researchers from the Faculty
of Medicine Timone in Marseille, France. 2006
The study which is published in November 2006 issue of the American Journal of Clinical Nutrition examined the diets of 212 volunteer subjects all of whom
of Clinical Nutrition, examined the diets of 212 volunteer subjects, all of whom had a moderate risk for heart disease. To investigate the value of a Mediterranean diet, subjects were split into two g
,
j
p
groups, one to consume a low‐fat diet and the other to take a Mediterranean diet. Results found that those who had taken the low‐fat diet reported a drop in cholesterol of 4.5%. The group who had consumed the Mediterranean diet had a cholesterol reduction of 7 5%
a cholesterol reduction of 7.5%. Researchers concluded that these results translated into a 15% fall in overall cardiovascular risk for those who adopted the Mediterranean diet. A 9% fall was registered among those who were given the low‐fat diet. it d
th
h
i
th l
f t di t
NAME OF FAT/OIL
SATURATED
MONOUNSATURATED
POLYUNSATURATED
Linoleic Acid
Linoleic
Acid
(Omega 6)
Alpha Linolenic Acid
Alpha‐Linolenic
Acid
(Omega 3)
Canola Oil
7
22
10
61
Hempseed
8
55
25
12
Flaxseed Oil
10
17
55
18
Safflower Oil
10
76
trace
14
Sunflower Oil
12
71
1
16
Corn Oil
13
57
1
29
Olive Oil
15
9
1
75
Soybean Oil
15
54
8
23
Peanut Oil
19
33
trace
48
Cottonseed Oil
27
54
trace
19
Lard
43
9
1
47
Beef Tallow
48
2
1
49
Palm Oil
51
10
trace
39
Butterfat
68
3
1
28
Coconut Oil
91
2
0
7
users.wfu.edu/clagra2/nutrition/powerpoint.ppt
Effect of replacing mixed fat in the average American diet with carbohydrate or various fat sources at 10% of total energy
Source: Mensink et. al. Am. J. Clin. Nutr. 77:1146 (2003)
Olive Oil Evidence
http://www.crmef.org/lipids/LipidsTx%20Lifestyles.ppt
High–monounsaturated fatty acid diets lower both plasma
cholesterol
h l t
l and
d triacylglycerol
t i
l l
l concentrations
t ti
•Step I or Step II diets are
for lowering blood
cholesterol concentrations.
The primary objective of
these diets is to lower
saturated fat (8–10% and
<7% of energy,
respectively), cholesterol
(300 or 200 mg/d), and total
fat (<30% of energy).
•Step
St
I di
diett lowers
l
total
t t l
cholesterol and LDL
cholesterol by 5–7%
•Step II diet can lower total
cholesterol and LDL
cholesterol an additional 3–
7%
•In these diets, saturated fat
energy is replaced by
carbohydrate, resulting in a
low-fat, high-carbohydrate
diet.
FIGURE 3. Effects of LDL‐cholesterol, HDL‐cholesterol, and triacylglycerol (TG) concentrations on cardiovascular disease (CVD) risk reduction in response to Step II, olive oil (OO), peanut oil ( )
(
)
( )
(PO), and peanut and peanut butter (PPB) diets (n = 22). *Significantly different from the other 3 diets, P = 0.005. Values are least‐squares means ± SEs.
American Journal of Clinical Nutrition, Vol. 70, No. 6, 1009‐1015, December 1999 © 1999 American Society for Clinical Nutrition
Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review Fig. 2. Effects of lauric (12:0), myristic (14:0), palmitic (16:0), elaidic (trans‐18:1), stearic (18:0), oleic (cis‐18:1), and linoleic (18:2n 6) acids on total cholesterol (TC) LDL cholesterol (LDL C) and HDL cholesterol (HDL C) (Reproduced
linoleic (18:2n‐6) acids on total cholesterol (TC), LDL cholesterol (LDL‐C) and HDL cholesterol (HDL‐C). (Reproduced from [15] with permission of the American Society for Clinical Nutrition.) Journal of the American College of Nutrition, Vol. 20, No. 1, 5‐19 (2001)
Olive oil, lipid profile, and blood pressure. J. Nutr. 137: 84–87, 2007.
Olive oil, lipid profile, and blood pressure. J. Nutr. 137: 84–87, 2007.
Olive oil, lipid profile, and blood pressure. J. Nutr. 137: 84–87, 2007.
http://academic.brooklyn.cuny.edu/health/rschnoll/HNS251/
PowerPoint/phytonutrients_files/frame.htm#slide0068.htm
FIGURE 1 The percentage change in plasma oxidized LDL (A), 8‐oxo‐dG in mitDNA (B), and urine (C), malondialdehyde in urine (D), plasma GSH‐Px
plasma GSH
Px activity (E), and serum HDL
activity (E) and serum HDL‐C
C (F) in men after 4 d of sustained consumption of olive oil with low (LPC), moderate (MPC), (F) in men after 4 d of sustained consumption of olive oil with low (LPC) moderate (MPC)
and high (HPC) phenolic content. Values are means ± SEM, n = 12. J. Nutr. 134:2314‐2321, September 2004
Ann Intern Med. 2006;145:333‐341.
FIGURE 4 Postprandial concentrations of tyrosol (A), hydroxytyrosol (B), and MHT (C) at baseline (0 h), 1, 2, 4, and 6 h in men after intake of a single dose (25 mL) of olive oil with low (LPC, closed triangle), moderate (MPC, closed square), and high (HPC, closed circle) phenolic content at d 1 and 4 of treatment. Values are means ± SEM, n
, = 12. *Different from 1, 2, 4, and 6 h , , ,
for MPC and HPC olive oils, P < 0.05. J. Nutr. 134:2314‐2321, September 2004
FIGURE 3 Absolute urinary concentrations of tyrosol (A), hydroxytyrosol (B), and MHT (C) in men at d 1 and 4, respectively, after 25 mL olive oil intake with low (LPC), moderate (MPC) and high (HPC) phenolic content Values are
moderate (MPC), and high (HPC) phenolic content. Values are means ± SEM, n = 12. Concentrations of tyrosol, hydroxytyrosol, and MHT increased both at d 1 and 4 in a significant linear trend (P < 0.01). Difference from LPC olive < 0.05; different from MPC olive oil, < 0.05.
oil P < 0.05; oil, different from MPC olive oil P < 0.05. J. Nutr. 134:2314‐2321, September 2004
www.nature.com
Phytochemistry:
y
y Ibuprofen-like
p
activity
y in extra-virgin
g olive
oil
Gary K. Beauchamp, Russell S. J. Keast, Diane Morel, Jianming Lin, Jana Pika, Qiang
Han, Chi-Ho Lee, Amos B. Smith and Paul A. S. Breslin
Nature 437, 45-46 (1 September 2005
Extra virgin olive oil has similar activity to ibuprofen
Extra-virgin
.
A recent study has shown that oleocanthal, a component of extra-virgin olive oil, has an
anti inflammatory profile and potency 'strikingly'
anti-inflammatory
strikingly similar to the nonsteroidal anti
antiinflammatory drug ibuprofen. Although the two molecules are structurally dissimilar, they
both produce a strong stinging sensation in the throat, and inhibit the same cyclooxygenase (COX) enzymes in the prostaglandin biosynthesis pathway.
Phenol compounds in newly pressed olive oils contribute to a unique balance of
flavours. One, an aldehyde derivative of deacetoxy-ligstroside aglycone (oleocanthal),
may do
d rather
th more th
than th
that.
t It
Its pungency iinduces
d
a stinging
ti i
iin th
the th
throatt similar
i il tto
that caused by the non-steroidal anti-inflammatory drug (NSAID) ibuprofen. Now it
seems that this similar perception also indicates a shared pharmacological activity.
Oleocanthal acts as a natural anti-inflammatory compound with a potency and profile
very like that of ibuprofen. Is it coincidence that some of the health benefits claimed for a
Mediterranean diet, rich in olive oil, overlap with those attributed to NSAIDs?
Table 1. Selective inhibition of COX enzymes by
oleocanthal enantiomers.
Agent
Concentration ( M)
COX-1 (%)
COX-2 (%)
15-LO (%)
P
Percentage
t
i hibiti
inhibition
off cyclooxygenases
l
1 and
d 2 (COX-1,
(COX 1 COX-2)
COX 2) and
d 15-lipoxygenase
15 li
(15-LO)
(15 LO) by
b
three different concentrations of oleocanthal and of ibuprofen are presented as mean s.e.m. for
three independent experiments. ND, not determined. Indomethacin was used as a positive
(inhibitory) control in the cyclooxygenase assays and nor-dihydroguaiaretic acid (NDGA) and
caffeic acid were used as positive (inhibitory) controls in the lipoxygenase assay. The
concentrations for 50% inhibition (IC 50 ; calculated by least
least-squares
squares regression analysis of
inhibition versus concentration) for the natural (-) oleocanthal are 23 M and 28 M for COX-1
and COX-2, respectively; IC 50 values for (+) oleocanthal are 25 M and 40 M for COX-1 and COX2, respectively; IC 50 values for ibuprofen are 5 M and 223 M for COX-1 and COX-2,
respectively 13.
Agent
(-)Oleocanthal
(+)Oleocanthal
Ibuprofen
Indomethacin
NDGA
caffeic acid
Concentration ( M)
COX-1 (%)
COX-2 (%)
15-LO (%)
100
83.5 3.5
70.9 8.6
0.4 0.8
25
56.1 3.2
56.6 9.5
0.0 0.0
7
24.6 7.3
14.5 2.3
0.0 0.0
100
68.0 15.2
69.6 3.9
3.5 5.5
25
54.5 4.6
41.3 15.9
0.7 1.0
7
24 6 7.5
24.6
75
6 1 4.2
6.1
42
0 0 0.0
0.0
00
25
17.8 2.3
12.7 3.6
0.2 0.3
7
0.0
1.3
ND
25
90.1
89.8
0.1 0.9
7
86 6
86.6
66 3
66.3
0 5 0.1
0.5
01
25
ND
ND
63.1 0.8
7
ND
ND
52.5 1.1
25
ND
ND
25.2 2.2
7
ND
ND
19 8 1.3
19.8
13
Biologists have therefore been hoping to find some chemical or drug that would mimic caloric
restriction in people by tripping the same genetic circuitry that a reduced-calorie diet does and
provide the gain without the pain. Dr. Sinclair and his chief co
co-author,
author, Dr. Konrad T. Howitz
of Biomol Research Laboratories in Plymouth Meeting, Pa., say they have succeeded in
finding a class of drugs that mimic caloric restriction in two standard laboratory organisms,
yeast and fruit flies. Mice and humans have counterpart genes that are assumed to work in a
similar way, though this remains to be proved.
The new development has roused the enthusiasm of many biologists who study aging because
caloric restriction,, the pprocess supposedly
pp y mimicked byy the chemicals,, is the one intervention
known to increase longevity in laboratory animals. A calorically restricted diet -- including all
necessary nutrients but 30 percent fewer calories than usual -- has been found to extend the
life span of rodents by 30 to 50 percent. Scientists hope, but do not yet know, that the same
will be true in people.
SSo ffar D
Dr. Si
Sinclair
l i andd hi
his colleagues
ll
have
h shown
h
only
l that
th t resveratrol,
t l the
th chemical
h i l found
f d in
i
red wine, prolongs life span in yeast, a fungus, by 70 percent. But a colleague, Dr. Mark Tatar
of Brown University, has shown, in a report yet to be published, that the compound has
similar effects in fruit flies. The National Institute of Aging, which sponsored Dr. Sinclair's
research, plans to start a mouse study later in the year.
According to ''The Oxford Companion to Wine,'' pinot noir tends to have high levels of the
chemical,
h i l cabernet
b t sauvignon
i
lower
l
levels.
l l ''Wines
''Wi produced
d d in
i cooler
l regions
i or areas with
ith
greater disease pressure such as Burgundy and New York often have more resveratrol,'' the
book says, whereas wines from drier climates like California or Australia have less.
Besides resveratrol, another class of chemical found to mimic caloric restriction is that of the
flavones found abundantly in olive oil,
flavones,
oil Dr.
Dr Howitz said.
said
Under normal conditions
in a yeast cell, the
longevity protein Sir2
uses NAD as a cofactor
to produce
nicotinamide which
nicotinamide,
then inhibits Sir2 in a
negative feedback loop.
But when the cell is
exposed to
environmental stresses
like calorie restriction,
heat shock, or osmotic
stress (top), PNC1 gets
switched on. The Pnc1
protein converts
nicotinamide to nicotinic
acid, a molecule that has
no effect on Sir2. No
longer inhibited by
nicotinamide, Sir2
becomes more active
and yeast live longer.
http://www.hms.harvard.edu/news/releases/0503sinclair.html
“monounsaturated fatty acids
(
(such
h as th
those off olive
li oil)
il)
have been associated with
greater
t longevity
l
it and
d a high
hi h
degree of protection against
age-related
l t d cognitive
iti decline
d li
in humans”
Volume 64, Supplement 1, October 2006 , pp. 31‐39(9)
Yüksek oranda mısır dieti,
Yüksek
oranda mısır dieti DMBA grade DMBA grade
sıçanlarda dimetilbenz(A)anthracene bağlı adeno karsinomaya neden olurken diete, aynı d
k i
d
l k di
oranda ilave edilen zeytinyağı promotor inhibitörü olarak davranmaktadır. Breast Cancer Research and Treatment 2004; 86. 225‐236.
Zeytinyağı (MUFA): Her
Zeytinyağı
(MUFA): Her‐2/neu
2/neu
ifadesini baskılar. Herceptin Tm
Tm’nin
nin büyüme büyüme
kısıtlayıcı etkisine sinerjistir. Annals of Oncology 2005 ; 16. 359‐371.
OA synergistically enhances trastuzumab‐induced apoptotic cell death in Her‐2/neu‐overexpressing breast cancer cells.
J.A.Menendez, Ann.of Oncology, 2005
British Naturopathic Journal, Vol. 23, No. 1, 2006
Salvestrols:
are a new class of natural anticancer chemicals, which are
found in plants and safely eaten in the diet. Initially non toxic to the body s normal cells,
Initially non‐toxic to the body's normal cells,
Salvestrols, become activated inside human cancer cells by an enzyme, CYP1B1.
The activated Salvestrols, then cause the cancer cells to stop ,
p
growing or die, without harming normal cells.
This specificity of action is possible because CYP1B1 is an intrinsic component of cancer cells and occurs in
all of the wide range of different types of cancer that
have been studied to date,
but is to all intents and purposes absent from normal cells.
Olives are also a good source of Salvestrols. Several herbs
contain appreciable levels of Salvestrols, including basil,
parsley, sage, rosemary, thyme, mint, artichoke,
l
th
i t ti h k
scutellaria and the roots of milk thistle and dandelion.
Un proses Olive oil often has higher levels of Salvestrols than
clear oil produced using modern methods.
clear oil produced using modern methods
According to Cancer Research UK,
more than one in three of us will develop
more than one in three of us will develop
cancer at some time in our lifetime.
This scary prediction reflects the rapid
rise in cancer rates over the last few
decades, as 270,000 people in the UK are
being newly diagnosed with cancer each
year. Although we still don’t know the
precise causes of most types of cancer,
an unhealthy and unbalanced diet is
considered the second biggest risk factor
after smoking.
CYP1B1 protein is over‐expressed in
human tumours and is not specific to any
human tumours and is not specific to any
particular type of cancer – it seems to be
a feature of all cancer cells.
Fig 1. Molecular structures of resveratrol,
piceatannol, oestradiol and
4‐hydroxyoestradiol: a) the conversion
of resveratrol to piceatannol catalysed by
of resveratrol to piceatannol catalysed by
CYP1B1; b) mapping of the phytoestrogen
on to the steroid framework of oestradiol;
and c) the CYP1B1‐catalysed aromatic
hydroxylation of oestradiol to
4h d
4‐hydroxyoestradiol (Reprinted by
t di l (R i t d b
permission from Macmillan Publishers:
Br J Cancer 2002; 86; 774–8. © 2002).
Fenolik Maddelerin MMP Üzerine Regülatör Etkisi
Kaffeik asit, MMP 2 MMP 9 ü i i hibit TIMP1‐2’ün;
MMP‐2 ve MMP‐9 üzerine inhibitor
TIMP1 2’ü
a. Sekresyonu,
b. Transkripsiyonu,
c Regülasyonu üzerinden selektif, etkin inhibitor
c.
Regülasyonu üzerinden selektif etkin inhibitor
etki gösterir. (fibrosarkom,Hwang 2006), (hepatocarsinoma, Chung 2004, Jin,U.H.2005), (Akciğerin giant cell karsinomasi, Xu
(Akciğerin giant
karsinomasi Xu 2004) (CT26 kolon adenokarsinoma, Liao
2004) (CT26 kolon adenokarsinoma Liao 2006)
Zeytinyağında bulunan nonfenolik asit
Cinnamic asit;
Gli bl t
Glioblastoma, Melanoma, Prostate
M l
P t t ve akciğer k iğ
karsinoma hücrelerinde MMP ve TIMP‐2 Eksperyonunu değiştirir, (Liu 1995).
Vanilik asidin ise fare meme hücreleri üzerinde asidin ise fare meme hücreleri üzerinde
karsinogenesis yönünden etkisi görülmemiştir (Lirdprapamongkol 2005)
(Lirdprapamongkol, 2005).
Leptin is produced in and secreted by the Adipocyte. It enters circulation and travels to the central nervous system where it acts on circulation
and travels to the central nervous system where it acts on
the hypothalamus to decrease the excretion of Neuropeptide Y. This serves to down regulate Neuropeptide Y causing a decrease in hunger, increase in activity, and increase in Thermogenesis, reducing energy storage and fat accumulation.
Hypothalamus
Adipocyte
Neuropeptide‐Y
• Decreases Hunger
• Increases Activity
• Increases Thermogenesis
http://origin.www.fda.gov/ohrms/dockets/ac/05/slides/2005‐4179s1_04_Hassink_FDA.ppt
HYDROXYBENZOIC ACIDS
HYDROXYBENZOIC ACIDS
R2
R1
R3
COOH
R4
R1=R2=R4=H , R
=H R3=OH
p‐Hydroxybenzoic
p
Hydroxybenzoic acid
acid
R2=R3=R4=H , R1=OH
Salicylic acid
R1=H, R2=R3=R4=OH
Gallic acid
R1=R4=H, R
, 2=R3=OH
Gentisic acid
The quantitative and qualitative aspects of olive oil are attributable to the following factors; ‰ Region the olive trees are grown
‰ Method of Harvesting
‰ Processing techniques
‰ Storage condition
‰Bottling method
g
Calorie restriction and aging could be
could be controlled by some specific genetic p
pathways.
y
http://www.sciam.com/article.cfm?chanID=sa006&colID=1&articleID=000B73EB‐3380‐13F6‐B38083414B7F0000