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SOME FUNCTIONAL FOODS AND PROPERTIES USED IN TURKISH CUISINE

Yıl 2018, Cilt: 2 Sayı: 1, 1 - 9, 04.07.2018

Öz

Societies living on Earth are different from each other culturally,
economically and socially. These differences were influenced by the geography,
economic situation, educational status of the societies. In aspect of
nutrition, geographical position and products obtained from the region play
important roles. Throughout history, Turkish cuisine has become one of the best-known
and diverse cuisines
in the world with the advantage of its geographical position. However,
studies, which are about different culinary habits and food culture in
different regions of Turkey, are very limited. For this reason, it is necessary
to compile and introduce traditional foods and to move them to the future. With
the impact on technological development, people are now paying more attention
to the food they eat. People’s attention has led to the concept of functional
foods to the forefront. If foods are named as functional food, they must be
beneficial to human health and must be nutritious. Functional foods can be both
animal and vegetable origin. Many foods used in Turkish cuisine gain functional
food characteristics with these directions. The aim of this study is to examine
some functional foods, which are used in the both gastronomy and Turkish
cuisine culture, and their characteristics.

Kaynakça

  • ADA (1995). Position of American Dietetic Association: Phytochemicals and functional foods. J Am Diet Assoc 95:493–6.
  • AHF (1992). Physiological and pharmacological effects of Camellia snensis (tea): Implications for cardiovascular disease, cancer and public health. American Health Foundation, Valhalla, New York. Prevent Med 21:329–91, 503–53.
  • Alder, A.J., & Holub, B.J., (1997). Effect of garlic and fish oil supplementation on serum lipid and lipoprotein concentrations in hypercholesteromic men. Am J Clin Nutr 65:445–50.
  • Anonim (2004). Position of the American Dietetic Association: Functional Foods. J Am Diet Assoc, 104:814-822.Blatherwick, N.R.( 1914). The specific role of foods in relation to composition of urine. Arch Int Med 14:409–50.
  • Block, G., Patterson, B., & Subar, A. (1992). Fruits, vegetables and cancer prevention: A review of the epidemiological evidence. Nutr Cancer 18:1–29.
  • Castro-Torres, I.G., Naranjo-Rodriguez, E.B., Dominguez-Ortiz, M.A., Gallegos-Estudillo, J., & Saavedra-Velez, M.V. (2012). Antilithiasic and hypolipidaemic effects of Raphanus sativus L. var. niger on mice fed with a lithogenic diet. Journal of Biomedicine and Biotechnology Volume 2012, Article ID 161205, http://dx.doi.org/10.1155/2012/161205
  • Chang, C.H., Lin, H., Chang, C.Y., & Liu, YC. (2006). Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. Journal of Food Eng, 77:478-485.
  • Coşkun, T. (2005). Foksiyonel Besinlerin Sağlığımız Üzerine Etkileri. Çocuk Sağlığı ve Hastalıkları Dergisi. 48: 69-84.
  • De Vrese, M., & Schrezenmeir, J. (2001). Pro and prebiotics, Innov Food Technol, May/ June, 49–55.
  • Dreosil, I.E., Wargovich, M.J., & Yang, C.S. (1997). Inhibition of carcinogensis by tea. The evidence from experimental studies. Crit Rev Food Sci Nutr 37:761–70.
  • Dorais, M., Gosselin, A., & Papadopoulos, A.P. (2001). Greenhouse tomato fruit quality. Horticultural Reviews, 26: 239-306.
  • Fraser, P.D., Enfissi, M.A.E., & Bramley, P.M. (2009). Genetic engineering of carotenoid formation in tomato fruit and the potential application of systems and synthetic biology approaches. Archives of Biochemistry and Biophysics, 483: 196-204.
  • Harbowy, M.E., & Balentine, D.A. (1997). Tea chemistry. Crit Rev Plant Sci 16:415–80.
  • Hasler, C.M. (1998). Functional foods: Their role in disease prevention and health promotion. Food Technol 52:63–70.
  • Howard, B.V., & Kritchevsky, D. (1997). Phytochemicals and cardiovascular disease – A statement for healthcare professionals from the American Heart Association. Circulation 95:2591–3.
  • Hui, Y.H. (2007). Handbook of food products manufacturing (principles, bakery, beverages, cereals, chesee, confectionary, fats, fruits and functional foods. Published by John Wiley & Sons, Inc., Hoboken, New Jersey 903-917.
  • Jang, M.S., Kımb, J.M., Choıc, S.M., Kwonc, Y.E., & Lee, K.M. (2010). Inhibitory effects of ursolic acid on hepatic polyol pathway and glucose production in streptozotocin-induced diabetic mice. Metabolism Clinical and Experimental, 59: 512-519.
  • Jeffrey, E.H., & Jarrell, V. (2000). Crucifereous vegetable and cancer prevention. In: Wildman REC, editor.Handbook of nutraceuticals and functional foods. Boca Raton, FL: CRC Press. p. 169–92.
  • Jung, S.H., Ha, Y.J., Shım, E.K., Choı, S.Y., Jın, J.L., Yun-choı, H.S. & Lee, J.R. (2007). Insulin-mimetic and insulin sensitizing activities of a pentacyclic triterpenoid insülin receptor activator. Biochem, 403: 243-250.
  • Karakaya, S., & Nehir El, S., (2006). Bazı Bitkisel Çayların Toplam Fenolik Madde İçerikleri, Antioksidan Aktiviteleri ve Siyah Çay Polifenollerinin in vitro Biyoyararlılığı. GOÜ. Ziraat Fakültesi Dergisi, 23 (1), 1-8.
  • Koch, H.P., & Lawson, L.D. (editors). (1996). Garlic. The science and therapeutic application of Allium sativum and plant species. 2nd ed. Baltimore, ML: Williams and Wickins, Waverly Press.
  • Lu, Z., Liu, L., Li, X., Gong, Y., Hou, X., Zhu, X., Yang, J., & Wang, L. (2008). Analysis and Evaluation of Nutritional Quality in Chinese Radish (Raphanus sativus L.). Agricultural Sciences in China 7 (7): 823-830.
  • Lugasi, A., Dwoeschak, E., Blazovics, A., & Kery, A. (2001). Antioxidant and free radical scavenging properties of squeezed juice from black radish (Raphanus sativus L. var niger) root. Phytother Res.12: 502-506.
  • Mueller-Klieser, W., Schreiber-Klais, S., Walenta, S., & Kreuter, M. (2002). Green tea extract’s effects on colon cancer cells. Int J Oncol 21:1307–15.
  • Menrad, K. (2003). Market and marketing of functional food in Europe J Food Eng, 56:181-188.
  • Nagpurkar, A., Peschell, J., & Holub, B.J. (2000). Garlic constituents and disease preventiion. In: Mazza G, Oomah BD, editors. Herbs, botanicals and tea. Lancaster, PA: Technomic Publ. Co. Inc. p. 1–22.
  • Potter, J.D. (1992). Epidemiology of diet and cancer. Evidence of human maladaptation. In: Micozzi MS, Moon TE, editors. Macronutrients, investigating their role in cancers. New York: Marcel Dekker. p. 55–84.
  • Ramulu, P., & Rao, P. (2003). Total insoluble and soluble dietary fiber contents on Indian fruits. Journal of Food Composition and Analysis, 16: 677-685.
  • Renata, A., Sancho, S., & Pastore, M.G. (2012). Evaluation of the effects of anthocyanins in type 2 diabetes . Food research ınternational, 46: 378-386.
  • Roberfroid, M.B. (2000). A European cons ensus of scienti fic concepts of functional foods. Nutrition, 16:689-691.
  • Sanders, M.E. (1998). Overview of functional foods: Emphasis on probiotic bacteria. Int Dairy J, 8:341-347. -Seppo, L., Jauhianen, T., Poussa, T. ve Korpela, R.; A fermented milk, high in bioactive peptides, has a blood pressure lowering effect in hypertensive subjects, Am J Clin Nutr, in pres.
  • Smolinske, C. S. (2005). Herbal Product Contamination and Toxicity. Journal of Pharmacy Practice .18;188.
  • Stanson, C., Ross, R.P., Fitzgerald, G.F., & Sinderen, D. (2005). Fermented Functional Foods based on probiotics and their biogenic metabolites. Curr Opin Biotechnol, 16:1-6.
  • Steinmetz, K.A., & Potter, J.D. (1991). Vegetables, fruit and cancer II. Mechanisms. Cancer Causes Control 2:427–42.
  • Tang, X., & Edenharder, R. (1997). Inhibiton of the mutagenity of 2-nitrofluorene by vitamins, porphyrins and related compounds and vegetable and fruit juices and solvent extracts. Food Chern Toxicol 35 (3&4): 373-378.
  • TBMM (2004). Gıdaların Üretimi, Tüketimi ve Denetlenmesine Dair Kanun Hükmünde Kararnamenin Degistirilerek Kabulü Hakkında Kanun. Sayı: 5179, Ankara.Tunalıer, Z., Öztürk, N., Koşar, M., Başer, K.H., Duman, H., & Kırımer, N. (2002). Bazı Sıderıtıs Türlerinin Antioksidan Etki Ve Fenolik Bileşikler Yönünden İncelenmesi 14. Bitkisel İlaç Hammaddeleri Toplantısı, Bildiriler, Eskişehir.
  • Velioğlu, S. (2005). İşlenmiş Türk Çaylarında işleme Yöntemi, Çay Sınıfı ve Sürgün Döneminin Fenolik Madde Dağılımı Üzerine Etkisinin Belirlenmesi. Ankara Üniversitesi Bilimsel Arastırma Projeleri, Ankara.
  • Waltham, M.S. (1998). Roadmaps to market: Commercializing functional foods and nutraceuticals.Decision Resources, Inc. p. 5.
  • Wang, L.Z., & He, Q.W., (2005). Chinese Radish. Scientific and Technical Documents Publishing House, Beijing. pp. 292-370. (in Chinese)
  • Wildman, R.E.C. (2000). Nutraceuticals: A brief review of historical and teleological aspects. In: Wildman REC, editor. KHandbook of nutraceuticals and functional foods. Boca Raton, FL: CRC Press. p. 2.
  • Yağcı, C., Toker, M.C., & Toker, G., (2008). Bitki Doku Kültürü Yoluyla Üretilen Flavonoitler. Türk Bilimsel Derlemeler Dergisi 1 (1): 47-58.

TÜRK MUTFAĞINDA KULLANILAN BAZI FONKSİYONEL GIDALAR VE ÖZELLİKLERİ

Yıl 2018, Cilt: 2 Sayı: 1, 1 - 9, 04.07.2018

Öz

Dünya
üzerinde yaşayan toplumlar kültürel, ekonomik ve sosyal yönden birbirlerinden
farklıdır. Bu farklılıklar toplumların yaşadığı coğrafya, ekonomik durum,
eğitim durumu gibi hareketlerden etkilenmiştir. Beslenme konusunda özellikle
coğrafi konum ve bölgeden elde edilen ürünler önem taşımaktadır. Türk mutfağı
tarih boyunca coğrafi konumunun verdiği avantajla dünyada en iyi bilinen ve en
çok çeşide sahip mutfaklardan biri haline gelmiştir. Ancak Türkiye’nin değişik
yörelerinde bulunan farklı mutfak alışkanlıkları ve yemek kültürleri hakkındaki
çalışmalar oldukça sınırlıdır. Bu nedenle geleneksel yemeklerin derlenip
tanıtılması ve geleceğe taşınması gerekmektedir. Teknolojik gelişmelerinde
etkisi ile insanlar artık yedikleri gıdalara daha fazla dikkat etmeye
başlamıştır. İnsanların bu dikkati dönemde fonksiyonel gıda kavramı ön plana
çıkmıştır. Bir gıdaya fonksiyonel özelliğinin yüklenebilmesi için hem besleyici
hem de insan sağlığına faydalı olması gerekmektedir. Bu gıdalar hem hayvansal
hem de bitkisel kökenli olabilir. Türk mutfağında kullanılan birçok gıda bu
yönleriyle fonksiyonel gıda özelliğini kazanmaktadır. Bu çalışmanın amacı
gastronomi kültüründe ve Türk mutfak kültüründe kullanılan bazı fonksiyonel
gıdalar ve bu gıdaların özelliklerini ele almaktır. 

Kaynakça

  • ADA (1995). Position of American Dietetic Association: Phytochemicals and functional foods. J Am Diet Assoc 95:493–6.
  • AHF (1992). Physiological and pharmacological effects of Camellia snensis (tea): Implications for cardiovascular disease, cancer and public health. American Health Foundation, Valhalla, New York. Prevent Med 21:329–91, 503–53.
  • Alder, A.J., & Holub, B.J., (1997). Effect of garlic and fish oil supplementation on serum lipid and lipoprotein concentrations in hypercholesteromic men. Am J Clin Nutr 65:445–50.
  • Anonim (2004). Position of the American Dietetic Association: Functional Foods. J Am Diet Assoc, 104:814-822.Blatherwick, N.R.( 1914). The specific role of foods in relation to composition of urine. Arch Int Med 14:409–50.
  • Block, G., Patterson, B., & Subar, A. (1992). Fruits, vegetables and cancer prevention: A review of the epidemiological evidence. Nutr Cancer 18:1–29.
  • Castro-Torres, I.G., Naranjo-Rodriguez, E.B., Dominguez-Ortiz, M.A., Gallegos-Estudillo, J., & Saavedra-Velez, M.V. (2012). Antilithiasic and hypolipidaemic effects of Raphanus sativus L. var. niger on mice fed with a lithogenic diet. Journal of Biomedicine and Biotechnology Volume 2012, Article ID 161205, http://dx.doi.org/10.1155/2012/161205
  • Chang, C.H., Lin, H., Chang, C.Y., & Liu, YC. (2006). Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. Journal of Food Eng, 77:478-485.
  • Coşkun, T. (2005). Foksiyonel Besinlerin Sağlığımız Üzerine Etkileri. Çocuk Sağlığı ve Hastalıkları Dergisi. 48: 69-84.
  • De Vrese, M., & Schrezenmeir, J. (2001). Pro and prebiotics, Innov Food Technol, May/ June, 49–55.
  • Dreosil, I.E., Wargovich, M.J., & Yang, C.S. (1997). Inhibition of carcinogensis by tea. The evidence from experimental studies. Crit Rev Food Sci Nutr 37:761–70.
  • Dorais, M., Gosselin, A., & Papadopoulos, A.P. (2001). Greenhouse tomato fruit quality. Horticultural Reviews, 26: 239-306.
  • Fraser, P.D., Enfissi, M.A.E., & Bramley, P.M. (2009). Genetic engineering of carotenoid formation in tomato fruit and the potential application of systems and synthetic biology approaches. Archives of Biochemistry and Biophysics, 483: 196-204.
  • Harbowy, M.E., & Balentine, D.A. (1997). Tea chemistry. Crit Rev Plant Sci 16:415–80.
  • Hasler, C.M. (1998). Functional foods: Their role in disease prevention and health promotion. Food Technol 52:63–70.
  • Howard, B.V., & Kritchevsky, D. (1997). Phytochemicals and cardiovascular disease – A statement for healthcare professionals from the American Heart Association. Circulation 95:2591–3.
  • Hui, Y.H. (2007). Handbook of food products manufacturing (principles, bakery, beverages, cereals, chesee, confectionary, fats, fruits and functional foods. Published by John Wiley & Sons, Inc., Hoboken, New Jersey 903-917.
  • Jang, M.S., Kımb, J.M., Choıc, S.M., Kwonc, Y.E., & Lee, K.M. (2010). Inhibitory effects of ursolic acid on hepatic polyol pathway and glucose production in streptozotocin-induced diabetic mice. Metabolism Clinical and Experimental, 59: 512-519.
  • Jeffrey, E.H., & Jarrell, V. (2000). Crucifereous vegetable and cancer prevention. In: Wildman REC, editor.Handbook of nutraceuticals and functional foods. Boca Raton, FL: CRC Press. p. 169–92.
  • Jung, S.H., Ha, Y.J., Shım, E.K., Choı, S.Y., Jın, J.L., Yun-choı, H.S. & Lee, J.R. (2007). Insulin-mimetic and insulin sensitizing activities of a pentacyclic triterpenoid insülin receptor activator. Biochem, 403: 243-250.
  • Karakaya, S., & Nehir El, S., (2006). Bazı Bitkisel Çayların Toplam Fenolik Madde İçerikleri, Antioksidan Aktiviteleri ve Siyah Çay Polifenollerinin in vitro Biyoyararlılığı. GOÜ. Ziraat Fakültesi Dergisi, 23 (1), 1-8.
  • Koch, H.P., & Lawson, L.D. (editors). (1996). Garlic. The science and therapeutic application of Allium sativum and plant species. 2nd ed. Baltimore, ML: Williams and Wickins, Waverly Press.
  • Lu, Z., Liu, L., Li, X., Gong, Y., Hou, X., Zhu, X., Yang, J., & Wang, L. (2008). Analysis and Evaluation of Nutritional Quality in Chinese Radish (Raphanus sativus L.). Agricultural Sciences in China 7 (7): 823-830.
  • Lugasi, A., Dwoeschak, E., Blazovics, A., & Kery, A. (2001). Antioxidant and free radical scavenging properties of squeezed juice from black radish (Raphanus sativus L. var niger) root. Phytother Res.12: 502-506.
  • Mueller-Klieser, W., Schreiber-Klais, S., Walenta, S., & Kreuter, M. (2002). Green tea extract’s effects on colon cancer cells. Int J Oncol 21:1307–15.
  • Menrad, K. (2003). Market and marketing of functional food in Europe J Food Eng, 56:181-188.
  • Nagpurkar, A., Peschell, J., & Holub, B.J. (2000). Garlic constituents and disease preventiion. In: Mazza G, Oomah BD, editors. Herbs, botanicals and tea. Lancaster, PA: Technomic Publ. Co. Inc. p. 1–22.
  • Potter, J.D. (1992). Epidemiology of diet and cancer. Evidence of human maladaptation. In: Micozzi MS, Moon TE, editors. Macronutrients, investigating their role in cancers. New York: Marcel Dekker. p. 55–84.
  • Ramulu, P., & Rao, P. (2003). Total insoluble and soluble dietary fiber contents on Indian fruits. Journal of Food Composition and Analysis, 16: 677-685.
  • Renata, A., Sancho, S., & Pastore, M.G. (2012). Evaluation of the effects of anthocyanins in type 2 diabetes . Food research ınternational, 46: 378-386.
  • Roberfroid, M.B. (2000). A European cons ensus of scienti fic concepts of functional foods. Nutrition, 16:689-691.
  • Sanders, M.E. (1998). Overview of functional foods: Emphasis on probiotic bacteria. Int Dairy J, 8:341-347. -Seppo, L., Jauhianen, T., Poussa, T. ve Korpela, R.; A fermented milk, high in bioactive peptides, has a blood pressure lowering effect in hypertensive subjects, Am J Clin Nutr, in pres.
  • Smolinske, C. S. (2005). Herbal Product Contamination and Toxicity. Journal of Pharmacy Practice .18;188.
  • Stanson, C., Ross, R.P., Fitzgerald, G.F., & Sinderen, D. (2005). Fermented Functional Foods based on probiotics and their biogenic metabolites. Curr Opin Biotechnol, 16:1-6.
  • Steinmetz, K.A., & Potter, J.D. (1991). Vegetables, fruit and cancer II. Mechanisms. Cancer Causes Control 2:427–42.
  • Tang, X., & Edenharder, R. (1997). Inhibiton of the mutagenity of 2-nitrofluorene by vitamins, porphyrins and related compounds and vegetable and fruit juices and solvent extracts. Food Chern Toxicol 35 (3&4): 373-378.
  • TBMM (2004). Gıdaların Üretimi, Tüketimi ve Denetlenmesine Dair Kanun Hükmünde Kararnamenin Degistirilerek Kabulü Hakkında Kanun. Sayı: 5179, Ankara.Tunalıer, Z., Öztürk, N., Koşar, M., Başer, K.H., Duman, H., & Kırımer, N. (2002). Bazı Sıderıtıs Türlerinin Antioksidan Etki Ve Fenolik Bileşikler Yönünden İncelenmesi 14. Bitkisel İlaç Hammaddeleri Toplantısı, Bildiriler, Eskişehir.
  • Velioğlu, S. (2005). İşlenmiş Türk Çaylarında işleme Yöntemi, Çay Sınıfı ve Sürgün Döneminin Fenolik Madde Dağılımı Üzerine Etkisinin Belirlenmesi. Ankara Üniversitesi Bilimsel Arastırma Projeleri, Ankara.
  • Waltham, M.S. (1998). Roadmaps to market: Commercializing functional foods and nutraceuticals.Decision Resources, Inc. p. 5.
  • Wang, L.Z., & He, Q.W., (2005). Chinese Radish. Scientific and Technical Documents Publishing House, Beijing. pp. 292-370. (in Chinese)
  • Wildman, R.E.C. (2000). Nutraceuticals: A brief review of historical and teleological aspects. In: Wildman REC, editor. KHandbook of nutraceuticals and functional foods. Boca Raton, FL: CRC Press. p. 2.
  • Yağcı, C., Toker, M.C., & Toker, G., (2008). Bitki Doku Kültürü Yoluyla Üretilen Flavonoitler. Türk Bilimsel Derlemeler Dergisi 1 (1): 47-58.
Toplam 41 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Turizm (Diğer)
Bölüm Makaleler
Yazarlar

Yılmaz Seçim

Yayımlanma Tarihi 4 Temmuz 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 2 Sayı: 1

Kaynak Göster

APA Seçim, Y. (2018). TÜRK MUTFAĞINDA KULLANILAN BAZI FONKSİYONEL GIDALAR VE ÖZELLİKLERİ. Uluslararası Global Turizm Araştırmaları Dergisi, 2(1), 1-9.
AMA Seçim Y. TÜRK MUTFAĞINDA KULLANILAN BAZI FONKSİYONEL GIDALAR VE ÖZELLİKLERİ. IJGTR. Temmuz 2018;2(1):1-9.
Chicago Seçim, Yılmaz. “TÜRK MUTFAĞINDA KULLANILAN BAZI FONKSİYONEL GIDALAR VE ÖZELLİKLERİ”. Uluslararası Global Turizm Araştırmaları Dergisi 2, sy. 1 (Temmuz 2018): 1-9.
EndNote Seçim Y (01 Temmuz 2018) TÜRK MUTFAĞINDA KULLANILAN BAZI FONKSİYONEL GIDALAR VE ÖZELLİKLERİ. Uluslararası Global Turizm Araştırmaları Dergisi 2 1 1–9.
IEEE Y. Seçim, “TÜRK MUTFAĞINDA KULLANILAN BAZI FONKSİYONEL GIDALAR VE ÖZELLİKLERİ”, IJGTR, c. 2, sy. 1, ss. 1–9, 2018.
ISNAD Seçim, Yılmaz. “TÜRK MUTFAĞINDA KULLANILAN BAZI FONKSİYONEL GIDALAR VE ÖZELLİKLERİ”. Uluslararası Global Turizm Araştırmaları Dergisi 2/1 (Temmuz 2018), 1-9.
JAMA Seçim Y. TÜRK MUTFAĞINDA KULLANILAN BAZI FONKSİYONEL GIDALAR VE ÖZELLİKLERİ. IJGTR. 2018;2:1–9.
MLA Seçim, Yılmaz. “TÜRK MUTFAĞINDA KULLANILAN BAZI FONKSİYONEL GIDALAR VE ÖZELLİKLERİ”. Uluslararası Global Turizm Araştırmaları Dergisi, c. 2, sy. 1, 2018, ss. 1-9.
Vancouver Seçim Y. TÜRK MUTFAĞINDA KULLANILAN BAZI FONKSİYONEL GIDALAR VE ÖZELLİKLERİ. IJGTR. 2018;2(1):1-9.