Fonksiyonel Bir İçecek Olarak Şarap

Year 2012, Volume: 10 Issue: 3, 79 - 83, 01.09.2012

Ünal Rıza Yaman Nazan Kavas Ufuk Yücel

Abstract

“Fonksiyonel gıda” terimi temel besin ögelerine sahip olmasının yanı sıra, sağlık için yararlı kimi bileşenleri de içeren gıdaları tanımlamaktadır. Fonksiyonel gıdaların ortak özellikleri, içerdikleri besin bileşenlerinin insan sağlığı üzerinde olumlu etki göstermesi, doğal olmaları ve diyetin bir parçası olarak güvenli olmalarıdır. Fonksiyonel gıdaların diyette yer alması başta kanser, kalp hastalıkları ve diyabet olmak üzere kronik hastalıkların riskinin azaltılması yönünden oldukça önemlidir. Günümüzde gıda biliminde yapılan araştırma ve geliştirme çalışmaları pek çok yeni fonksiyonel gıdanın tanınmasına yardımcı olmaktadır. Şaraplarda bulunan resveratrol özellikle kalp damar hastalıkları ve bazı kanser türlerinin önlenmesinde önemli bir polifenolik bileşiktir. Bu yüzden resveratrol açısından zenginleştirilmiş kırmızı şarap fonksiyonel bir içecek olarak kabul edilmektedir

Keywords

Fonksiyonel gıdalar, Şarap, Resveratrol

Wine as a Functional Alcoholic Beverage

Abstract

The term “functional foods” describes healthy foods which contain some useful compounds for human health as well as having the basic nutritional components. Functional foods have some common characteristics of being healthy, naturally and safe in a daily diet. Functional foods may reduce the risk of cancer, heart disease, diabetes and other chronic diseases. Today, research and development in food science are helping to identify many new functional foods. Resveratrol in wines is a very important phenolic compound for the protection against cardiovascular diseases and some types of cancer. Therefore, resveratrol enriched-red wine should be considered a functional beverage. This paper reviews the use of wines as functional alcoholic beverages

Keywords

Functional foods, Wine, Resveratrol

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