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Diyet yağlarının serum ve beyinde antioksidan aktivite üzerine olan etkileri

Effect of dietary oils on antioxidant activity in the serum and brain

Journal Name:

  • Selçuk Tıp Dergisi

Publication Year:

  • 2006

Key Words:

Keywords (Original Language):

Author NameUniversity of Author
Abstract (2. Language): 
Aim: In this study, we have aimed to study the effects of most commonly consumed oils, namely olive oil. butter, margarine, soybean oil and sunflower oil on serum and brain antioxidant activity (AOA). Material and method: For this purpose totally 60 Sprague-Dawley rats were divided into five groups. The goups were fed with a diet containing 15% olive oil, butter, margarine, soybean oil and sunflower oil for a period of 2 months. At the end of that period they were decapitated and brains were removed, blood samples were drawn and AOA levels were measured. Results: The brain AOA level of the olive oil group was significantly higher than that of the margarine, sunflower oil and soybean oil groups (p<0.00l J and AOA of the butter group was significantly higher than AOA of the sunflower oil fp<0.01) and the soybean oil [p<0.001) groups. Serum AOA levels of the butter (p<0.00IJ and olive oil (p<0.05) groups were significantly higher than that of the sunflower oil group. Conclusion: As a result, it can be argued that olive oil and butter are the best oils for health in respect to total antioxidant activity.
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Abstract (Original Language): 
Amaç: Çalışmamızda toplum tarafından en çok tüketilen yağlar olan zeytin yağı, tereyağı, margarin, soya yağı ve ayçiçekyağının serum ve beyin dokusunda antioksidan aktivite (AOAJ üzerine olan etkisini araştırmayı amaçladık. Gereç ve yöntem: Bu amaçla 60 adet rat alınarak 5 gruba ayrıldı. Gruplar, sırası ile %15 oranında zeytin yağı, tereyağı, margarin, soya yağı ve ayçiçek yağı ilave edilen yem ile 2 ay süre ile beslendi. Bu süre sonunda ratlar dekapite edilerek beyin ve kan örneklen alındı ve AOA düzeyleri ölçüldü. Bulgular: Zeytin yağı grubunun beyin AOA değerlen margarin, ayçiçek ve soya yağı gruplarının fP<0.00l) değerlerinden, tereyağı grubunun değerleri ise ayçiçek (P<0.0IJ ve soya yağı (P<0.00l) gruplarının değerlerinden anlamlı olacak şekilde yüksek bulundu. Zeytin yağı (P<0.05) ve tereyağı [P<0.00l) grubunun serum AOA değerleri ayçiçek yağı grubunun değerlerinden anlamlı derecede yüksekti. Sonuç: Bulgularımızdan yola çıkarak AOA açısından sağlılığımız için en yararlı yağın zeytin yağı ve tereyağı olduğunu söyleyebiliriz.
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  • 2
45-50
  • Turkish

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