The Nutritive and Medicinal Properties of Tahini: A Review
محل انتشار: نشریه بین المللی علوم تغذیه، دوره: 6، شماره: 4
سال انتشار: 1400
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 145
فایل این مقاله در 8 صفحه با فرمت PDF قابل دریافت می باشد
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
JR_IJNS-6-4_003
تاریخ نمایه سازی: 15 دی 1400
چکیده مقاله:
Tahini is an oily paste made from mechanically hulled and ground sesame seeds. Tahini is considered a condiment in many regions of the world primarily in the Middle Eastern countries from the Levant region including Syria, Lebanon, Palestine, and Jordan. Sesame seeds contain about ۲۵-۳۵% protein, as well as at least ۵۵% oil, predominantly unsaturated fat from oleic acid (۳۵.۹-۴۷%), linoleic acid (۳۵.۶-۴۷.۶), palmitic acid (۸.۷- ۱۳.۸%), stearic acid (۲.۱-۶.۴%), and arachidic acid (۰.۱-۰.۷%). Tahini is widely known as one of the natural health promoting foods that has the potential to prevent various health problems such as hypertension, hypercholesterolemia, cancer and aging. Additionally, it may be useful in managing oxidative stress-associated diseases, such as atherosclerosis, diabetes mellitus, obesity, chronic renal failure, rheumatoid arthritis, and neurodegenerative diseases including Alzheimer’s disease. Moreover, sesame oil has multiple physiological functions, such as decreasing blood lipids, increasing antioxidative ability and γ-tocopherol bioavailability, and providing anti-inflammatory function and a potential estrogenic activity. Many health promoting effects are attributed to its lignans that are consisted of sesamin and sesamolin. In sesame oils, the ranges of sesamin and sesamolin are ۰.۹۳-۲.۸۹ and ۰.۳۰-۰.۷۴ mg/g oil, respectively, with tocopherol contents of ۳۰۴-۶۴۷ μg/g oil. Lignans may increase antioxidant potential of diets and provide stability. Hence, this review will highlight and discuss the potential nutritional and health promoting effects of Tahini.
کلیدواژه ها:
نویسندگان
Louay Labban
Department of Nutrition, Faculty of Pharmacy, Al Rasheed Private University, Dmascus, Syria
Ghiath Sumainah
Syrian Private University, Dmascus, Syria