L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi

YANGILAR, Filiz

doi:10.5336/pharmsci.2020-75885

L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi

Filiz YANGILAR (Erzincan Binali Yıldırım Üniversitesi Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, Erzincan, TÜRKİYE)

Literatür Eczacılık Bilimleri Dergisi

46 6

Yıl: 2021 Cilt: 10 Sayı: 1 Sayfa Aralığı: 1 - 11 Metin Dili: Türkçe DOI: 10.5336/pharmsci.2020-75885 İndeks Tarihi: 01-10-2021

L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi

Öz:

Kas dokusu ve miyokardda yüksek konsantrasyonda bulunankarnitin (trimetilamino-β-hidroksibutirat), vücudumuzun doğal bir bileşiği olup uzun zincirli yağ asitlerinin iç mitokondriyal membrandangeçişini sağlamada etkili olmaktadır. Elzem bir besin bileşeni olan karnitin, hücre ve dokularda, açil-L-karnitinin hem serbest karnitin hemde açilkarnitin formu olarak bulunur. Karnitinin uzun zincirli yağ asitleri üzerindeki etkisiyle vücutta fazla miktarda bulunan yağ kütlesindenenerji karşılanarak, yağ dokusundan kilo kaybı sağlanmış olur. Aynı zamanda karnitin, sinir sisteminde de antioksidan ve nörotrofik etki göstermektedir. İlaç olarak kullanıldığında, aşırı dozlarda risk düzeyiyüksek olup istenmeyen etkilere neden olabilmektedir. Aslında insanvücudu ihtiyacı olan miktarda karnitini sentezleyebilme özelliğine sahiptir. Fakat bazı organizmalarda sentez miktarı ya da kullanılabilecekoranda karnitinin dokulara transferi yeterli olamayabilir. Karnitinin%75’i ekzojen olarak besinlerden sağlanırken, %25’i endojen olarakböbrek, karaciğer ve beyinde sentezlenmektedir. L-karnitin içeriği, çeşitli gıda ürünleri arasında farklılık göstermektedir ve bitkisel ürünlerden daha çok hayvansal ürünler L-karnitin içeriğine sahiptir. Özelliklekırmızı et ve süt ürünleri, L-karnitin açısından en zengin gıda kaynaklarını oluşturmaktadır. Bu derlemede L-karnitin metabolizması, biyoaktif özellikleri, gıda işleme yöntemlerinin L-karnitin üzerine etkileri ileL-karnitinin beslenme ve sağlık üzerine etkileri vurgulanmıştır.

Anahtar Kelime:

L-Carnitine, Evaluation in Terms of Nutrition and Healthy

Öz:

Carnitine (trimethylamino-β-hydroxybutyrate), which is found in high concentrations in muscle tissue and myocardium is a natural compound of our body and an effective compound in providing the transfer of long-chain fatty acids through the inner mitochondrial membrane. It is also an essential nutritional component in cells and tissues, found present as both free carnitine and acylcarnitine form of acyl-L-carnitine. Carnitine effect on long-chain fatty acids and weight loss is provided through the fat tissue. Therefore, the energy is met from the excess fat mass in the body. At the same time, carnitine also shows antioxidant and neurotrophic effects in the nervous system. When it is used drug, which is at high risk in excessive doses, it can cause undesirable effects. In fact, the human body has the ability to synthesize the amount of carnitine it needs. However, the amount of synthesis or the transfer of usable amount of carnitine to the tissues may not be sufficient in some organisms. Although 75% of carnitine is obtained from foods as exogenously, 25% is as endogenously synthesized in kidney, liver and brain. L-carnitine content shows difference between various food products and animal products which are contains a much larger amount of L-carnitine than plant products. Especially the red meat and dairy products is the richest food sources for L-carnitine. In this review, L-carnitine metabolism, bioactive properties, effects of food processing on L-carnitine with their effects of L-carnitine on nutrition and health are highlighted.

Anahtar Kelime:

Belge Türü: Makale Makale Türü: Derleme Erişim Türü: Erişime Açık

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APA	YANGILAR F (2021). L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi. , 1 - 11. 10.5336/pharmsci.2020-75885
Chicago	YANGILAR Filiz L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi. (2021): 1 - 11. 10.5336/pharmsci.2020-75885
MLA	YANGILAR Filiz L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi. , 2021, ss.1 - 11. 10.5336/pharmsci.2020-75885
AMA	YANGILAR F L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi. . 2021; 1 - 11. 10.5336/pharmsci.2020-75885
Vancouver	YANGILAR F L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi. . 2021; 1 - 11. 10.5336/pharmsci.2020-75885
IEEE	YANGILAR F "L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi." , ss.1 - 11, 2021. 10.5336/pharmsci.2020-75885
ISNAD	YANGILAR, Filiz. "L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi". (2021), 1-11. https://doi.org/10.5336/pharmsci.2020-75885

APA	YANGILAR F (2021). L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi. Literatür Eczacılık Bilimleri Dergisi, 10(1), 1 - 11. 10.5336/pharmsci.2020-75885
Chicago	YANGILAR Filiz L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi. Literatür Eczacılık Bilimleri Dergisi 10, no.1 (2021): 1 - 11. 10.5336/pharmsci.2020-75885
MLA	YANGILAR Filiz L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi. Literatür Eczacılık Bilimleri Dergisi, vol.10, no.1, 2021, ss.1 - 11. 10.5336/pharmsci.2020-75885
AMA	YANGILAR F L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi. Literatür Eczacılık Bilimleri Dergisi. 2021; 10(1): 1 - 11. 10.5336/pharmsci.2020-75885
Vancouver	YANGILAR F L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi. Literatür Eczacılık Bilimleri Dergisi. 2021; 10(1): 1 - 11. 10.5336/pharmsci.2020-75885
IEEE	YANGILAR F "L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi." Literatür Eczacılık Bilimleri Dergisi, 10, ss.1 - 11, 2021. 10.5336/pharmsci.2020-75885
ISNAD	YANGILAR, Filiz. "L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi". Literatür Eczacılık Bilimleri Dergisi 10/1 (2021), 1-11. https://doi.org/10.5336/pharmsci.2020-75885