Universitat Rovira i Virgili (URV), Pere Virgili Sa\u011fl\u0131k Ara\u015ft\u0131rma Enstit\u00fcs\u00fc (IISPV) ve CIBERobn ara\u015ft\u0131rmac\u0131lar\u0131 taraf\u0131ndan y\u00fcr\u00fct\u00fclen bir \u00e7al\u0131\u015fma, s\u0131zma zeytinya\u011f\u0131, ba\u011f\u0131rsak bakterileri ve beyin sa\u011fl\u0131\u011f\u0131 aras\u0131nda anlaml\u0131 bir ba\u011flant\u0131ya i\u015faret ediyor.<\/p>\n\n\n\n
Science Daily<\/strong>‘nin haberinde yer alan; \u00e7al\u0131\u015fman\u0131n ilk yazar\u0131 ve URV Biyokimya ve Biyoteknoloji B\u00f6l\u00fcm\u00fc ara\u015ft\u0131rmac\u0131s\u0131 Jiaqi Ni \u201cBu, insanlarda zeytinya\u011f\u0131n\u0131n ba\u011f\u0131rsak mikrobiyotas\u0131 ile bili\u015fsel i\u015flevler aras\u0131ndaki etkile\u015fimdeki rol\u00fcn\u00fc \u00f6zel olarak analiz eden ilk ileriye d\u00f6n\u00fck \u00e7al\u0131\u015fmad\u0131r” dedi.<\/p>\n\n\n\n \u0130ki y\u0131l s\u00fcren \u00e7al\u0131\u015fmada 55-75 ya\u015f aras\u0131 656 yeti\u015fkin incelendi. Kat\u0131l\u0131mc\u0131lar, iki y\u0131l boyunca PREDIMED-Plus projesi kapsam\u0131nda takip edildi. Bu s\u00fcre\u00e7te, bireylerin diyetleri (s\u0131zma ve rafine zeytinya\u011f\u0131 t\u00fcketimi dahil), ba\u011f\u0131rsak mikrobiyotas\u0131 analizleri ve bili\u015fsel performanslar\u0131ndaki de\u011fi\u015fimler detayl\u0131 \u015fekilde incelendi.<\/p>\n\n\n\n Bulgular, t\u00fcketilen zeytinya\u011f\u0131 t\u00fcr\u00fcne ba\u011fl\u0131 olarak belirgin farkl\u0131l\u0131klar oldu\u011funu ortaya koydu. D\u00fczenli olarak s\u0131zma zeytinya\u011f\u0131 kullanan kat\u0131l\u0131mc\u0131larda bili\u015fsel i\u015flevlerde iyile\u015fme ve ba\u011f\u0131rsak mikrobiyotas\u0131nda daha y\u00fcksek \u00e7e\u015fitlilik g\u00f6zlendi. Bu \u00e7e\u015fitlilik, genellikle daha iyi ba\u011f\u0131rsak ve metabolik sa\u011fl\u0131k g\u00f6stergesi olarak kabul ediliyor.<\/p>\n\n\n\n Buna kar\u015f\u0131l\u0131k, rafine zeytinya\u011f\u0131 t\u00fcketen bireylerde zamanla mikrobiyota \u00e7e\u015fitlili\u011finde azalma g\u00f6r\u00fcld\u00fc.<\/p>\n\n\n\n Ara\u015ft\u0131rmac\u0131lar ayr\u0131ca, \u201cAdlercreutzia\u201d ad\u0131 verilen belirli bir ba\u011f\u0131rsak bakteri grubunun bu faydalarla ili\u015fkili olabilece\u011fini belirledi. Bu bakterinin varl\u0131\u011f\u0131, s\u0131zma zeytinya\u011f\u0131 t\u00fcketimi ile bili\u015fsel i\u015flevlerin korunmas\u0131 aras\u0131ndaki olumlu ili\u015fkinin bir g\u00f6stergesi olabilir. Bulgular, zeytinya\u011f\u0131n\u0131n beyin \u00fczerindeki etkisinin k\u0131smen ba\u011f\u0131rsak mikrobiyotas\u0131n\u0131 yeniden \u015fekillendirmesiyle ba\u011flant\u0131l\u0131 olabilece\u011fini ortaya koyuyor.<\/p>\n\n\n\n S\u0131zma ve rafine zeytinya\u011f\u0131 aras\u0131ndaki temel fark \u00fcretim s\u00fcre\u00e7lerinden kaynaklan\u0131yor. S\u0131zma zeytinya\u011f\u0131, do\u011fal bile\u015fenlerini koruyan mekanik y\u00f6ntemlerle elde edilirken, rafine zeytinya\u011f\u0131 safs\u0131zl\u0131klar\u0131n giderilmesi i\u00e7in end\u00fcstriyel i\u015flemlerden ge\u00e7iriliyor.<\/p>\n\n\n\n Bu rafinasyon s\u00fcreci \u00fcr\u00fcn\u00fcn raf \u00f6mr\u00fcn\u00fc ve tat tutarl\u0131l\u0131\u011f\u0131n\u0131 art\u0131rsa da antioksidanlar, polifenoller, vitaminler ve di\u011fer biyoaktif bile\u015fenler gibi faydal\u0131 maddelerin azalmas\u0131na yol a\u00e7\u0131yor. Jiaqi Ni, \u201cT\u00fcm zeytinya\u011flar\u0131 bili\u015fsel i\u015flev a\u00e7\u0131s\u0131ndan faydal\u0131 de\u011fildir\u201d diyerek s\u0131zma \u00e7e\u015fitlerin \u00f6nemine dikkat \u00e7ekiyor.<\/p>\n\n\n\n Bu bulgular, diyetin ba\u011f\u0131rsak mikrobiyotas\u0131 \u00fczerindeki etkisi arac\u0131l\u0131\u011f\u0131yla hem kardiyovask\u00fcler hem de bili\u015fsel sa\u011fl\u0131kta \u00f6nemli rol oynad\u0131\u011f\u0131na dair artan kan\u0131tlara katk\u0131 sa\u011fl\u0131yor. \u00c7al\u0131\u015fman\u0131n ba\u015f ara\u015ft\u0131rmac\u0131s\u0131 Jordi Salas-Salvad\u00f3, y\u00fcksek kaliteli ya\u011flar\u0131n \u00f6nemini vurgulayarak \u015funlar\u0131 s\u00f6yledi:<\/p>\n\n\n\n \u201cBu ara\u015ft\u0131rma, t\u00fcketti\u011fimiz ya\u011f\u0131n miktar\u0131 kadar kalitesinin de \u00f6nemli oldu\u011fu fikrini g\u00fc\u00e7lendiriyor; s\u0131zma zeytinya\u011f\u0131 sadece kalbi korumakla kalmaz, ayn\u0131 zamanda ya\u015flanma s\u00fcrecinde beyin sa\u011fl\u0131\u011f\u0131n\u0131n korunmas\u0131na da yard\u0131mc\u0131 olabilir<\/p>\n\n\n\n \u201dAyr\u0131ca belirli bir mikrobiyal profilin tan\u0131mlanmas\u0131n\u0131n, \u201cbili\u015fsel i\u015flevlerin korunmas\u0131na y\u00f6nelik yeni beslenme temelli \u00f6nleme stratejilerinin \u00f6n\u00fcn\u00fc a\u00e7t\u0131\u011f\u0131n\u0131\u201d ifade ediyor.<\/p>\n\n\n\n \u00c7al\u0131\u015fman\u0131n e\u015f direkt\u00f6rleri Nancy Babio ve Stephanie Nishi, bulgular\u0131n \u00f6zellikle ya\u015flanan n\u00fcfus a\u00e7\u0131s\u0131ndan \u00f6nemine dikkat \u00e7ekti:<\/p>\n\n\n\n \u201cBili\u015fsel gerileme ve demans vakalar\u0131n\u0131n artt\u0131\u011f\u0131 bir d\u00f6nemde, bulgular\u0131m\u0131z diyet kalitesinin iyile\u015ftirilmesinin \u00f6nemini a\u00e7\u0131k\u00e7a ortaya koyuyor. \u00d6zellikle rafine t\u00fcrler yerine s\u0131zma zeytinya\u011f\u0131n\u0131n tercih edilmesi, beyin sa\u011fl\u0131\u011f\u0131n\u0131 korumak i\u00e7in etkili, basit ve eri\u015filebilir bir strateji olabilir\u201d<\/p>\n\n\n\nS\u0131zma zeytinya\u011f\u0131n\u0131 farkl\u0131 k\u0131lan ne?<\/h3>\n\n\n\n
Beyin sa\u011fl\u0131\u011f\u0131 i\u00e7in ya\u011f kalitesi \u00f6nemli<\/h3>\n\n\n\n
Ya\u015flanan n\u00fcfus i\u00e7in basit bir diyet de\u011fi\u015fikli\u011fi<\/h3>\n\n\n\n
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