مروری بر ترکیبات فیتوشیمیایی و خواص درمانی گردو .Juglans regia L مطالعه موردی: استان کرمان
محورهای موضوعی : فیزیولوژی گياهي
شهاب اوجانی
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مژگان مسعودی
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سید محمدرضا حسینی پور
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1 - Young Researchers And Elite Club, Department of Chemistry, Islamic Azad University, Tonekabon Branch, Tonekabon, Iran.
2 - گروه شیمی، واحد رفسنجان، دانشگاه آزاد اسلامی، رفسنجان، ایران
3 - گروه اقتصاد، واحد رفسنجان، دانشگاه آزاد اسلامی، رفسنجان، ایران
کلید واژه: Juglans regia L , ترکیبات فیتوشیمیایی, فعالیت‌های آنتی‌اکسیدانی, سرطان,
چکیده مقاله :
مطالعات متعدد نشان داده‌اند که گیاهان خانوادهJuglandaceae حاوی ترکیبات ارزشمندی مانند آلکالوئیدها، فلاونوئیدها و ترپنوئیدها هستند. سازمان خواربار و کشاورزی ملل متحد (FAO) گردو را به دلیل ارزش تغذیه‌ای و فواید بهداشتی، به عنوان یکی از ده محصول غذایی برتر معرفی کرده است. گونه‌های رادیکال آزاد می‌توانند به مولکول‌های حیاتی مانند اسیدهای نوکلئیک، پروتئین‌ها و لیپیدها آسیب برگشت‌ناپذیر وارد کنند. آنتی‌اکسیدان‌ها با خنثی‌سازی فعالیت رادیکال‌های آزاد، سیستم‌های بیولوژیک را در برابر این آسیب‌ها محافظت می‌کنند. گردو با نام علمیJuglans regia L. و از خانواده Juglandaceae، به دلیل داشتن مواد مغذی و روغن‌های ارزشمند، یک مغز پرمصرف است. مغز گردو حاوی ترکیبات فیتوشیمیایی غنی با خواص آنتی‌اکسیدانی است که می‌تواند در سلامتی انسان مؤثر باشد. این ترکیبات می‌توانند به عنوان عاملی برای پیشگیری از بیماری‌های مختلف مانند سرطان و همچنین کمک به درمان برخی بیماری‌ها مانند دیابت استفاده شوند. افزایش تقاضا برای داروهای گیاهی، تحقیقات در این زمینه را برای یافتن جایگزین‌های طبیعی که بتوانند جایگزین محصولات شیمیایی شوند یا حداقل استفاده از آن‌ها را کاهش دهند، جذاب کرده است. بنابراین، هدف از این مطالعه، ارزیابی خواص ترکیبات زیست‌فعال موجود در گردو است. این ترکیبات فعالیت‌های زیستی مختلفی مانند آنتی‌اکسیدانی، ضد میکروبی، ضدالتهابی، ضدسرطانی و ضددیابتی از خود نشان می‌دهند و کاربردهای بالقوه‌ای در داروسازی و صنایع غذایی دارند.
Numerous studies have shown that plants of the Juglandaceae family contain valuable compounds such as alkaloids, flavonoids, and terpenoids. The Food and Agriculture Organization of the United Nations (FAO) has listed walnuts as one of the top ten food products due to their nutritional value and health benefits. Free radical species can cause irreversible damage to vital molecules such as nucleic acids, proteins, and lipids. Antioxidants protect biological systems from this damage by neutralizing the activity of free radicals. Walnuts (Juglans regia L.) from the Juglandaceae family are a widely consumed nut due to their rich nutritional content and valuable oils. Walnut kernels are rich in phytochemical compounds with antioxidant properties that can be beneficial to human health. These compounds can be used as a preventative factor against various diseases like cancer, as well as an aid in the treatment of some diseases such as diabetes. The increasing demand for herbal medicines has made research in this field appealing, as it seeks natural alternatives that can replace chemical products or at least reduce their use. Therefore, the aim of this study is to evaluate the properties of the bioactive compounds found in walnuts. These compounds exhibit various biological activities, including antioxidant, antimicrobial, anti-inflammatory, anticancer, and antidiabetic effects, and have potential applications in the pharmaceutical and food industries.
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