MELBOURNE, Ostiraliya - Tsire-tsire na Rosella da ake ci sosai ya ƙunshi antioxidants waɗanda masu binciken Australiya suka yi imanin na iya taimakawa wajen haɓaka asarar nauyi. A cewar wani sabon binciken, antioxidants da Organic acid a cikin hibiscus na iya hana samuwar ƙwayoyin kitse yadda ya kamata. Samun wasu kitse yana da mahimmanci don daidaita kuzari da matakan sukari a cikin jiki, amma idan akwai kitse da yawa, jiki yana canza kitsen da ya wuce kitse zuwa ƙwayoyin kitse da ake kira adipocytes. Lokacin da mutane ke samar da makamashi mai yawa ba tare da kashe shi ba, ƙwayoyin mai suna karuwa da girma da adadi, yana haifar da karuwa da kiba.
A cikin binciken na yanzu, ƙungiyar RMIT ta bi da ƙwayoyin jikin mutum tare da tsantsa phenolic da hydroxycitric acid kafin a canza su zuwa ƙwayoyin mai. A cikin sel da aka fallasa ga hydroxycitric acid, ba a sami wani canji a cikin kitsen adipocyte ba. A gefe guda kuma, ƙwayoyin da aka bi da su tare da cirewar phenolic sun ƙunshi 95% ƙasa da mai fiye da sauran sel.
Jiyya na yanzu don kiba suna mai da hankali kan sauye-sauyen rayuwa da magunguna. Kodayake magungunan zamani suna da tasiri, suna ƙara haɗarin cutar hawan jini da lalacewar koda da hanta. Sakamakon ya nuna cewa hibiscus shuka phenolic ruwan 'ya'yan itace na iya samar da dabarun sarrafa nauyi na halitta amma mai tasiri.
Ben Adhikari, farfesa a Cibiyar Nazarin Abinci ta RMIT, ya ce: "Hanyoyin phenolic na Hibiscus na iya taimakawa wajen samar da samfurin abinci mai kyau wanda ba kawai tasiri ba wajen hana samuwar ƙwayoyin mai, amma kuma yana guje wa abubuwan da ba a so na wasu magunguna. Cibiyar Innovation, a cikin sanarwar manema labarai.
Akwai haɓaka sha'awar nazarin fa'idodin kiwon lafiya na mahaɗan polyphenolic masu arzikin antioxidant. Ana samun su a cikin nau'ikan 'ya'yan itatuwa da kayan marmari. Lokacin da mutane suka cinye su, antioxidants suna kawar da jikin kwayoyin halitta masu cutarwa da ke taimakawa ga tsufa da cututtuka na kullum.
Binciken da aka yi a baya akan polyphenols a cikin hibiscus ya nuna cewa suna aiki a matsayin masu hana enzyme na halitta, kama da wasu magungunan rigakafin kiba. Polyphenols suna toshe wani enzyme mai narkewa da ake kira lipase. Wannan sunadaran yana karya kitse zuwa ƙananan adadi domin hanji ya sha su. Duk wani kitse da ya wuce gona da iri yana juyewa zuwa ƙwayoyin mai. Lokacin da wasu abubuwa ke hana lipase, mai ba zai iya shiga cikin jiki ba, yana barin shi ya wuce ta jiki a matsayin sharar gida.
"Saboda waɗannan mahadi na polyphenolic an samo su ne daga tsire-tsire kuma ana iya cinye su, ya kamata a rage ko babu illa," in ji marubucin jagora Manisa Singh, wata daliba da ta kammala karatun digiri na RMIT. Ƙungiyar tana shirin yin amfani da tsantsa hibiscus phenolic a cikin abinci mai lafiya. Masana kimiyyar abinci mai gina jiki kuma za su iya juyar da abin da aka cire zuwa ƙwallo waɗanda za a iya amfani da su a cikin abubuwan sha masu daɗi.
"Phenolic tsantsa oxidize sauƙi, don haka encapsulation ba kawai kara su shiryayye rayuwa, amma kuma damar mu sarrafa yadda ake saki da kuma sha da jiki," ya ce Adhikari. "Idan ba mu sanya abin da aka cire ba, zai iya rushewa a cikin ciki kafin mu sami fa'ida."
Jocelyn yar jarida ce ta kimiyya ta New York wacce aikinta ya bayyana a cikin wallafe-wallafen kamar su Discover Magazine, Lafiya, da Kimiyyar Rayuwa. Tana da digiri na biyu a cikin ilimin halin dan Adam a cikin halayyar neuroscience da digiri na farko a fannin ilimin halittar jiki daga Jami'ar Binghamton. Jocelyn ya ƙunshi batutuwan likitanci da kimiyya da yawa, tun daga labaran coronavirus zuwa sabon binciken da aka samu a lafiyar mata.
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