بررسی خواص بیولوژیک پسته Pistacia vera به عنوان محبوب‌ترین آجیل غذایی
الموضوعات :
شهاب اوجانی
1
(گروه شیمی، واحد رفسنجان، دانشگاه آزاد اسلامی، رفسنجان، ایران.)
مژگان مسعودی
2
(گروه شیمی، واحد رفسنجان، دانشگاه آزاد اسلامی، رفسنجان، ایران.)
الکلمات المفتاحية: آنتی‌اکسیدان, ترکیبات فیتوشیمیایی, رادیکال‌های آزاد, Pistacia vera.,
ملخص المقالة :
از زمان کشف این که رادیکال‌های آزاد نقش مهمی را در ایجاد بیماری‌هایی مانند سرطان، دیابت، آلزایمر، بیماری های قلبی - عروقی و غیره ایفا می‌کنند، استفاده از آنتی‌اکسیدان‌های طبیعی در زنجیره غذایی برای داشتن یک سبک زندگی سال بسیار تاکید شده است. در این میان، پسته یکی از محبوب‌ترین آجیل‌های غذایی در جهان می باشد که حاوی ترکیبات فیتوشیمیایی غنی با خواص آنتی‌اکسیدانی است. پسته بو داده ایرانی و آمریکایی به دلیل داشتن شکل مناسب و با وجود طعم دلپذیر و منحصر به فرد، به عنوان گزینه ای مناسب برای دسرهای مختلف (حلوا، کیک، بستنی و غیره) استفاده می شوند و در کنار داشتن خواص بی نظیر مورد استقبال مصرف‌کنندگان قرار می‌گیرد که تاثیر بسزایی بر سلامت انسان به ویژه بر سیستم قلبی - عروقی دارد. طبق تحقیقات انجام شده پروتئین میوه‌های خشک مانند پسته حاوی اسیدآمینه آرژنین است که پیش ساز نیتریک اکسید می باشد و نیتریک اکسید نیز مسئول تنظیم فشار خون و جلوگیری از انسداد رگ‌های خونی است. ترکیبات فیتوشیمیایی پسته شامل فنولیک اسیدها، فلاونوئیدها، تانن‌ها، کومارین‌ها، لیگنان‌ها، کینون‌ها، آنتوسیانین و غیره است و به دلیل وجود این ترکیبات زیست فعال اثرات سمیت سلولی قابل ملاحظه ای را در برابر سلول های سرطان روده بزرگ HT29 ، سلول های سرطان پستان T47D، سلول های سرطان HepG2 و غیره از خود نشان می دهد. از این رو، در پژوهش حاضر به بررسی خواص بیولوژیک پسته Pistacia vera به عنوان محبوب‌ترین آجیل غذایی پرداخته می شود.
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