Review
BibTex RIS Cite

Health effects of bioactive components in fruits and vegetables

Year 2022, Volume: 1 Issue: 1, 77 - 90, 25.12.2022

Abstract

Foods enriched with bioactive compounds beside the natural food source are defined as functional foods (fermented foods, fruit and vegetables, animal foods, hard-shelled vegetables, etc.). Bioactive compounds (carotenoids, phenolic compounds, glucosinolates, lignans, organosulphur compounds, plant sterols etc.) contained in functional foods are effective in the prevention and treatment of diseases such as cardiovascular diseases, cancer, hypertension, atherosclerosis, diabetes. Daily comsumption of functional foods which are important for health, gains value. Pubmed, Science Direct, Google Academic databases were used in the research strategy in the review. The databases were searched for studies in English and Turkish from 2000 to 2021. Keywords searched in the screenings were: functional food, bioactive compounds, fruit and vegetable, health. Lately the effect of fruits and vegetables on health has been compiled in detail in the light of the literature, taking into account the results obtained from studies on bioactive compounds (such as ascorbic acid, tocopherols, carotenoids, flavonoids, phenolic acids and thiols) found in fruits and vegetables which are functional foods. In this context, it has been revealed that daily consumption of fruits and vegetables reduces the effects of diseases such as cancer, cardiovascular disease, osteoporosis and diabetes and fruits and vegetables are indispensable functional nutrients for a healthy life. Therefore, it is necessary to deeply study the bioactive components in fruits and vegetables and to determine their mechanism of action. Studies will be effective in the process of evaluating the bioactive components in terms of food safety and the inclusion of fruits and vegetables in our diet.

References

  • Acoğlu, B., & Ömeroğlu, P.Y. (2020). Nar suyu ve yeşil çay ilaveli kalorisi azaltılmış fonksiyonel geleneksel karışık meyve marmelatı üretimi. Akademik Gıda, 18(2), 143-155.
  • Arıduru, R. (2013). Bazı şifalı bitkilerin antioksidan aktivitelerinin belirlenmesi. Yüksek Lisans Tezi, Sakarya Üniversitesi Fen Bilimleri Enstitüsü.
  • Arlı, M., Şanlıer, N., Küçükkömürler, S., &Yaman, M. (2006). Anne ve Çocuk Beslenmesi. Ankara: Pegem Akademi, 9 baskı.
  • Asgary, S., & Keshvari M. (2013). Effects of citrus sinensis juice on blood pressure. ARYA Atherosclerosis, 9(1), 98.
  • Ashwell, M. (2002). Concepts of Functional Foods. ILSI Europe Concise Monograph Series. https://ilsi.eu/wpcontent/uploads/sites/3/2016/06/C2002Con_Food.pdf [Erişim Tarihi: Haziran 2020].
  • Ateş, S. (2015). Farklı üzüm çeşitlerinin olgunlaşma sürecinde polifenol içerikleri ile antioksidan kapasitelerinin belirlenmesi. Yüksek Lisans Tezi, İnönü Üniversitesi, Fen Bilimleri Enstitüsü.
  • Badu-Gyan, F., & Owusu, V. (2017). Consumer willingness to pay a premium for a functional food in Ghana. Applied Studies in Agribusiness and Commerce, 11(1-2), 51-59.
  • Baur, J.A., & Sinclair, D.A .(2006). Therapeutic Potential of Resveratrol: the in Vivo Evidence. Nature reviews Drug discovery, 5(6), 493-506.
  • Bayram, S.E., Özeker, E., & Elmacı, Ö.L. (2013). Fonksiyonel gıdalar ve çilek. Akademik Gıda, 11(2), 131-137.
  • Çağlar, M., & Demirci, M. (2017). Üzümsü meyvelerde bulunan fenolik bileşikler ve beslenmedeki önemi. Avrupa Bilim ve Teknoloji Dergisi, 7(11), 18-26.
  • Çakiroğlu, F.P., & Uçar, A. (2018). Consumer attitudes towards purchasing functional products. Progress in Nutrition, 20, 257-262.
  • Castillo, M., Irionda-Dehond, A., & Martirosyan, D.M. (2018). Are functional foods essential for sustainable health? Annals of Nutritional Food Science, 2(1), 1-4.
  • Cin, P., & Gezer, C. (2017). Fonksiyonel bir besin olarak turunçgiller ve metabolik sendrom ilişkisi. Journal of Food and Health Science, 3(2), 49-58.
  • Çoşkun, T. (2005). Fonksiyonel besinlerin sağlığımız üzerine etkileri. Çocuk Sağlığı ve Hastalıkları Dergisi, 48(1), 61-84.
  • Cote, J., Caillet, S., Doyon, G., Sylvain, J.F., & Lacroix, M. (2010). Analyzing cranberry bioactive compounds. Critical Reviewa in Food Science and Nutrition, 50(9), 872- 888.
  • Dayısoylu, K.S., Gezginç, Y., & Cingöz, A. (2014). Fonksiyonel Gıda mı, Fonksiyonel Bileşen mi? Gıdalarda Fonksiyonellik.Gıda, 39(1), 57-62.
  • Devore, E.E., Kang, J.H., Breteler, M., & Grodstein, F. (2012). Dietary Intakes of Berries and Flavonoids in Relation to Cognitive Decline. Ann Neurol, 72(1), 135–43.
  • Dower, J.I., Geleinjse, J.M., Gijsbers, L., Schalkwijk, C., Kromhout, D., & Hollman, P.C. (2015). Supplementation of the pure flavonoids epicatechin and quercetin affects some biomarkers of endothelial dysfunction and inflammation in (pre)hypertensive adults: A randomized double-blind, placebocontrolled, crossover trial. The Journal of Nutrition, 145(7), 1459-1463.
  • Gajendragadkar, P.R., Hubsch, A., Maki-Petaja, K.M., Serg, M., Wilkinson, I.B., & Cheriyan, J. (2014). Effects of oral lycopene supplementation on vascular function in patients with cardiovascular disease and healthy volunteers: a randomised controlled trial. Plos one, 9(6), e99070.
  • Giampieri, F., Tulipani, S., Alvarez-Suarez, J.M., Quiles, J.L., Mezzetti, B., & Battino M. (2012). The strawberry: composition, nutritional quality, and impact on human health. Nutrition, 28(1), 9-19.
  • Gildawie, K.R., Galli, R.L., Shukitt-Hale, B., & Carey, A.N. (2018). Protective effects of foods containing flavonoids on age-related cognitive decline. Current Nutrition Reports, 7(2), 39-48.
  • Gómez, M., & Martinez, M.M. (2018). Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods. Critical Reviews in Food Science and Nutrition, 58(13), 2119–2135.
  • Guasch-Ferre, M., Merino, J., Sun, Q., Fito, M., & SalasSalvado, J. (2017). Dietary polyphenols, mediterranean diet, prediabetes, and type 2 diabetes: A narrative review of the evidence. Oxidative Medicine and Cellular Longevity, 2017,6723931.
  • Gülcü, M., Demirci, A.Ş., & Güner, K.G. (2008). Siyah üzüm; zengin besin içeriği ve sağlık acısından önemi. Türkiye 10. Gıda Kongresi, Erzurum: 10, 179-182. Güven, A. & Gülmez, M. (2006). Fonksiyonel Gıdalar ve Sağlıkla İlişkisi. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 12(1), 91-96.
  • Hagan, K.A., Munger, K.L., Ascherio, A., & Grodstein, F. (2016). Epidemiology of Major Neurodegenerative Diseases in Women: Contribution of the Nurses’Health Study. American journal of public health, 106(9), 1650–5.
  • Hasler, C.M., & Brown, A.C. (2009). Position of the American Dietetic Association: Functional foods. Journal of the American Dietetic Association, 109(4), 735- 746.
  • Hsing, A.W., Chokkalingam, A.P., Gao, Y.T., Madigan, M.P., Deng, J., Gridley, G., & Fraumeni, J.F. (2002). Allium vegetables and risk of prostate cancer: A population-based study. Journal of The National Cancer Institute, 94(21), 1648-1651.
  • Karaağaç, S. (2010). Tüketicilerin Fonksiyonel Gıdaları Kullanmaya ve Ödemeye Razı Olduğu Miktarı Etkileyen Faktörler: Antalya İli Örneği. Yüksek Lisans Tezi, Gaziosmanpaşa Üniversitesi, Sosyal Bilimleri Enstitüsü.
  • Konar, N. (2008). Domates Karotenoidlerinden Likopenin Doğal Renklendirici ve Antioksidan Olarak Fonksiyonel Gıda Üretiminde Kullanımı. Yüksek Lisans Tezi, Gazi Üniversitesi, Fen Bilimleri Enstitüsü.
  • Krupa-Kozak, U., Drabinska, N., Baczek, N., Simkova, K., Starowicz, M., & Jelinski, T. (2021). Application of broccoli leaf powder in gluten-free bread: An innovative approach to improve its bioactive potential and technological quality. Foods, 10(4), 819.
  • Li. N,, Wu, X., Zhuang, W., Wu, C., Rao, Z., Du, L., & Zhou, Y. (2021). Cruciferous vegetable and isothiocyanate intake and multiple health outcomes. Food Chemistry, 131816.
  • Liaquat, L., Batool, Z., Sadir, S., Rafiq, S., Shahzad, S., Perveen, T., & Haider, S. (2018). Naringenin-induced enhanced antioxidant defence system meliorates cholinergic neurotransmission and consolidates memory in male rats. Life Sciences, 194, 213-223.
  • Mahmoud, A.M., Hernandez Bautista, R.J., Sandhu, M.A., & Hussein, O.E. (2019). Beneficial effects of citrus flavonoids on cardiovascular and metabolic health. Oxidative Medicine and Cellular Longevity, 2019, 5484136.
  • Maldonado, M.J.M, Xavier, P.C.N., Martins, A.S., & Palhares, D.B. (2020). Hesperidin flavonoids from orange peel show benefits for human health. Physiology, 233(9), 6544-6560.
  • Meagher, L.P, & Beecher, G.R. (2000). Assessment of data on the lignan content of foods. Journal of Food Composition and Analysis, 13(6), 935-947.
  • Meral, R., Doğan, İ.S., & Kanberoğlu, G.S. (2012). Fonksiyonel gıda bileşeni olarak antioksidanlar. Journal of Instıtute of Science and Technology, 2(2), 45-50.
  • Misci, C., Taskin, E., Dall’Asta, M., Fontanella, M.C., Bandini, F., Imathiu, S., Sila, D., Bertuzzi, T.,Cocconcelli, P.S., & Puglisi, E. (2021). Fermentation as a tool for increasing food security and nutritional quality of indigenous african leafy vegetables: The case of cucurbita sp. Food Microbiol, 99, 103820.
  • Norrish, A.E., Jackson, R.T., Sharpe, S.J., & Skeaff, C.M. (2000). Prostate cancer and dietary carotenoids. American Journal of Epidemiology, 151(2), 119-123.
  • Ola, M.S., Al-Dosari, D., & Alhomida, A.S. (2018). Role of oxidative stress in diabetic retinopathy and the beneficial effects of flavonoids. Current Pharmaceutical Design, 24(19), 2180-2187.
  • Özçelik, B., & Davarcı, F. (2011). Karotenoidlerin biyoyararlılığı: Etkileyen faktörler ve biyoyararlılığın değerlendirilmesinde kullanılan yöntemler. Academic Food Journal/Akademik Gıda,. 9(1), 32-39.
  • Özdoğan, Y., Akan, L.S., & Göküstün, K.K. (2018). Sarımsak ve Sağlık. Sağlık Bilimlerinde Akademik Araştırmalar. (Ed.): A.M. Kuş, 9-26, Ankara:Gece Kitaplığı.
  • Pereira, A.L.F. & Rodrigues, S.(2018). Turning Fruit Juice Into Probiotic Beverages. Fruit Juices. (Ed): B.K. Tiwari. 279-287, Amsterdam, The Netherlands:Academic Press.
  • Prieto, M.A., Lopez, C.J., & Simal-Gandara, J. (2019). Glucosinolates: molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects. Advances in Food and Nutrition Research, 90, 305-350.
  • Rao, A.V., & Rao, L.G. (2007). Carotenoids and human health. Pharmacological Research, 55(3), 207-216.
  • Rudkowska, I. (2010). Plant sterols and stanols for healthy ageing. Maturitas, 66(2), 158-162.
  • Ruhee, R.T., Roberts, L.A., Ma, S., & Suzuki, K. (2020). Organosulfur compounds: A review of their antiinflammatory effects in human health. Frontiers in Nutrition, 7, 64.
  • Sagar, N.A., Pareek, S., Sharma, S., Yahia, E.M., & Lobo, M.G. (2018). Fruit and vegetable waste: Bioactive compounds, their extraction, and possible utilization. Comprehensive Reviews in Food Science and Food Safety, 17(3), 512-531.
  • Sağlam, Ö.Ç, Sağlam, H., & Mert E. (2021). Üzümde bulunan fitokimyasallar ve insan sağlığı üzerine etkileri. Uluslararası Anadolu Ziraat Mühendisliği Bilimleri Dergisi, 3 (3), 78-86.
  • Şengül, İ.Y. & Yahşi, Y. (2021). Probiyotiklerin meyve ve sebze bazlı içeceklerde kullanımı. Akademik Gıda, 19(2), 208-220.
  • Sevilmiş, G., Olgun, A., & Artukoğlu, M. (2017). Fonksiyonel gıdalarda tüketici kararlarını etkileyen faktörler üzerine bir araştırma: İzmir ili örneği. Ege Üniversitesi Ziraat Fakültesi Dergisi, 54(3), 351-360.
  • Sezgin, A.C. (2014). Meyve, sebze ve sağlığımız (Fruit, vegetable and our health). Journal of Tourism and Gastronomy Studies, 2(2), 46-51.
  • Shashirekha, M.N., Mallikarjuna, S.E., & Rajarathnam, S. (2015). Status of bioactive compounds in foods, with focus on fruits and vegetables. Critical Reviews in Food Science and Nutrition, 55(10), 1324-1339.
  • Stajčić, S., Ćetković, G., Čanadanović-Brunet, J., Djilas, S., Mandić, A., & Četojević-Simin, D. (2015). Tomato waste: carotenoids content, antioxidant and cell growth activities. Food Chemistry, 172, 225–232.
  • Sudha, M.L, Baskaran, V., & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686-692.
  • Tonyali, B., Sensoy, I., & Karakaya, S. (2020). Effects of processing on onion skin powder added extrudates. Journal of Food Science and Technology, 57(9), 3426-3425.
  • Türkmen, F.U., & Takci, H.A.M. (2018). Ultraviolet-C and Ultraviolet-B ligths effect on blask carrot (Daucus carota ssp. Sativus) Juice. Journal of Food Measurement and Characterization, 12(2), 1038-1046.
  • Uyar, B.B., & Sürücüoğlu, M.S. (2010). Besinlerdeki biyolojik aktif bileşenler. Beslenme ve Diyet Dergisi, 38(1-2), 69-76.
  • Wang, H.P., Yang, J., Qin, L.Q., & Yang, X.J. (2015). Effect of garlic on blood pressure: A meta-analysis. The Journal of Clinical Hypertension, 17(3), 223-231.
  • Wang, Y., Cui, R., Xiao, Y., Fang, J., & Xu, Q. (2015). Effect of Carotene and Iycopene on the Risk of Prostate Cancer: A Systematic Review and dozeresponse Meta-analysis of Observational Studies. Plos One, 10(9), e0137427.
  • Westcott, N.D., & Muir, A.D. (2003). Flax seed lignan in disease prevention and health promotion. Phytochemistry Reviews, 2(3), 401-417.
  • Wu, Y., Li, S., Tao, Y., Li, D., Han, Y., Show, P.L., Wen, G., & Zhou, J. (2021). Fermentation of blueberry and blackberry juices using lactobacillus plantarum, streptococcus thermophilus and bifidobacterium bifidum: growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation. Food Chemistry, 348, 129083.
  • Xavier, A.A.O., & Pérez-Gálvez, A. (2016). Carotenoids as a Source of Antioxidants in the Diet. Carotenoids in Nature. (Ed): C. Stange. 359 375, Cham, Switzerland: Subcellular Biochemistry; Springer International Publishing.
  • Xiong, X.J., Wang, P.Q., Li, S.J., Li, X.K., Zhang, Y.Q., & Wang, J. (2015). Garlic for hypertension: A systematic review and meta-analysis of randomized controlled trials. Phytomedicine, 22(3), 352-361.
  • Yağcı, S., Altan, A., Göğüş, F., & Maskan, M. (2006). Gıda atıklarının alternatif kullanım alanları. Türkiye, 9, 24-26.
  • Yang, L., Ling, W., Qui, Y., Liu, Y., Wang, L., Yang, J., Wang, C., & Ma, J. (2020). Anthocyanins increase serum adiponectin in newly diagnosed diabetes but not in prediabetes: a randomized controlled trial. Nutrition & Metabolism, 17(1), 1-8.
  • Yılmaz, D., & Demirel, Z.B. (2012). Glukosinolatlar ve sağlık. Beslenme ve Diyet Dergisi, 40(2), 170-177.
  • Zhang, C., Yuan, W., Fang, J., Wang, W., He, P., Lei, J., & Wang, C. (2016). Efficacy of resveratrol supplementation against non-alcoholic fatty liver disease: A meta-analysis of placebo-controlled clinical trials. Plos One, 11(8), e0161792.

Meyve ve sebzelerde bulunan biyoaktif bileşenlerin sağlık üzerine etkileri

Year 2022, Volume: 1 Issue: 1, 77 - 90, 25.12.2022

Abstract

Doğal besin kaynağının yanı sıra biyoaktif bileşenler bakımından zenginleştirilmiş besinler fonksiyonel besinler (fermente gıdalar, meyve sebzeler, hayvansal gıdalar, sert kabuklu sebzeler vb.) olarak tanımlanmaktadır. Fonksiyonel besinlerin içerdiği biyoaktif bileşenler (karotenoidler, fenolik bileşikler, glikosinolatlar, lignanlar, organosülfür bileşikleri ve bitki sterolleri vb.) kalp damar hastalıkları, kanser, hipertansiyon, ateroskleroz, diyabet gibi hastalıkların önlenmesinde ve tedavisinde etkili olan biyoaktif bileşenleri içeren fonksiyonel besinlerin günlük olarak tüketilmesi büyük bir önem kazanmaktadır. Bu çalışmada kullanılan literatür; 2000-2021 yılları arasında yapılan İngilizce ve Türkçe çalışmalar Pubmed, Science Direct, Google Akademik veri tabanları taranmıştır. Yapılan taramalarda “fonksiyonel besin (functional food), biyoaktif bileşenler (bioactive compounds), meyve ve sebze (fruit and vegetable), sağlık (health)” anahtar kelimeleri kullanılmıştır. Son zamanlarda fonksiyonel besin olan meyve ve sebzelerde bulunan biyoaktif bileşenler (askorbik asit, tokoferoller, karotenoidler, flavonoidler, fenolik asitler ve tiyoller gibi) üzerine gerçekleştirilen çalışmalardan elde edilen sonuçlar dikkate alınarak meyve ve sebzelerin sağlığımız üzerine etkisi literatür ışığında detaylı şekilde ele alınarak derlenmiştir. Bu bağlamda günlük meyve ve
sebze tüketiminin kanser, kardiyovasküler hastalık, osteoporoz ve diyabet gibi hastalıkların etkilerini azalttığı, meyve ve sebzenin sağlıklı yaşam için vazgeçilmez fonksiyonel besinler olduğu ortaya konulmaktadır. Bu nedenle meyve ve sebzelerde bulunan biyoaktif bileşenleri derinlemesine incelemek ve etki mekanizmalarını belirlemek gereklidir. Çalışmalar, meyve ve sebzelerde bulunan biyoaktif bileşenlerin gıda güvenliği açısından değerlendirilmesi ve meyve ve sebzelerin beslenmemize yer verilmesi sürecinde etkili olacaktır.

References

  • Acoğlu, B., & Ömeroğlu, P.Y. (2020). Nar suyu ve yeşil çay ilaveli kalorisi azaltılmış fonksiyonel geleneksel karışık meyve marmelatı üretimi. Akademik Gıda, 18(2), 143-155.
  • Arıduru, R. (2013). Bazı şifalı bitkilerin antioksidan aktivitelerinin belirlenmesi. Yüksek Lisans Tezi, Sakarya Üniversitesi Fen Bilimleri Enstitüsü.
  • Arlı, M., Şanlıer, N., Küçükkömürler, S., &Yaman, M. (2006). Anne ve Çocuk Beslenmesi. Ankara: Pegem Akademi, 9 baskı.
  • Asgary, S., & Keshvari M. (2013). Effects of citrus sinensis juice on blood pressure. ARYA Atherosclerosis, 9(1), 98.
  • Ashwell, M. (2002). Concepts of Functional Foods. ILSI Europe Concise Monograph Series. https://ilsi.eu/wpcontent/uploads/sites/3/2016/06/C2002Con_Food.pdf [Erişim Tarihi: Haziran 2020].
  • Ateş, S. (2015). Farklı üzüm çeşitlerinin olgunlaşma sürecinde polifenol içerikleri ile antioksidan kapasitelerinin belirlenmesi. Yüksek Lisans Tezi, İnönü Üniversitesi, Fen Bilimleri Enstitüsü.
  • Badu-Gyan, F., & Owusu, V. (2017). Consumer willingness to pay a premium for a functional food in Ghana. Applied Studies in Agribusiness and Commerce, 11(1-2), 51-59.
  • Baur, J.A., & Sinclair, D.A .(2006). Therapeutic Potential of Resveratrol: the in Vivo Evidence. Nature reviews Drug discovery, 5(6), 493-506.
  • Bayram, S.E., Özeker, E., & Elmacı, Ö.L. (2013). Fonksiyonel gıdalar ve çilek. Akademik Gıda, 11(2), 131-137.
  • Çağlar, M., & Demirci, M. (2017). Üzümsü meyvelerde bulunan fenolik bileşikler ve beslenmedeki önemi. Avrupa Bilim ve Teknoloji Dergisi, 7(11), 18-26.
  • Çakiroğlu, F.P., & Uçar, A. (2018). Consumer attitudes towards purchasing functional products. Progress in Nutrition, 20, 257-262.
  • Castillo, M., Irionda-Dehond, A., & Martirosyan, D.M. (2018). Are functional foods essential for sustainable health? Annals of Nutritional Food Science, 2(1), 1-4.
  • Cin, P., & Gezer, C. (2017). Fonksiyonel bir besin olarak turunçgiller ve metabolik sendrom ilişkisi. Journal of Food and Health Science, 3(2), 49-58.
  • Çoşkun, T. (2005). Fonksiyonel besinlerin sağlığımız üzerine etkileri. Çocuk Sağlığı ve Hastalıkları Dergisi, 48(1), 61-84.
  • Cote, J., Caillet, S., Doyon, G., Sylvain, J.F., & Lacroix, M. (2010). Analyzing cranberry bioactive compounds. Critical Reviewa in Food Science and Nutrition, 50(9), 872- 888.
  • Dayısoylu, K.S., Gezginç, Y., & Cingöz, A. (2014). Fonksiyonel Gıda mı, Fonksiyonel Bileşen mi? Gıdalarda Fonksiyonellik.Gıda, 39(1), 57-62.
  • Devore, E.E., Kang, J.H., Breteler, M., & Grodstein, F. (2012). Dietary Intakes of Berries and Flavonoids in Relation to Cognitive Decline. Ann Neurol, 72(1), 135–43.
  • Dower, J.I., Geleinjse, J.M., Gijsbers, L., Schalkwijk, C., Kromhout, D., & Hollman, P.C. (2015). Supplementation of the pure flavonoids epicatechin and quercetin affects some biomarkers of endothelial dysfunction and inflammation in (pre)hypertensive adults: A randomized double-blind, placebocontrolled, crossover trial. The Journal of Nutrition, 145(7), 1459-1463.
  • Gajendragadkar, P.R., Hubsch, A., Maki-Petaja, K.M., Serg, M., Wilkinson, I.B., & Cheriyan, J. (2014). Effects of oral lycopene supplementation on vascular function in patients with cardiovascular disease and healthy volunteers: a randomised controlled trial. Plos one, 9(6), e99070.
  • Giampieri, F., Tulipani, S., Alvarez-Suarez, J.M., Quiles, J.L., Mezzetti, B., & Battino M. (2012). The strawberry: composition, nutritional quality, and impact on human health. Nutrition, 28(1), 9-19.
  • Gildawie, K.R., Galli, R.L., Shukitt-Hale, B., & Carey, A.N. (2018). Protective effects of foods containing flavonoids on age-related cognitive decline. Current Nutrition Reports, 7(2), 39-48.
  • Gómez, M., & Martinez, M.M. (2018). Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods. Critical Reviews in Food Science and Nutrition, 58(13), 2119–2135.
  • Guasch-Ferre, M., Merino, J., Sun, Q., Fito, M., & SalasSalvado, J. (2017). Dietary polyphenols, mediterranean diet, prediabetes, and type 2 diabetes: A narrative review of the evidence. Oxidative Medicine and Cellular Longevity, 2017,6723931.
  • Gülcü, M., Demirci, A.Ş., & Güner, K.G. (2008). Siyah üzüm; zengin besin içeriği ve sağlık acısından önemi. Türkiye 10. Gıda Kongresi, Erzurum: 10, 179-182. Güven, A. & Gülmez, M. (2006). Fonksiyonel Gıdalar ve Sağlıkla İlişkisi. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 12(1), 91-96.
  • Hagan, K.A., Munger, K.L., Ascherio, A., & Grodstein, F. (2016). Epidemiology of Major Neurodegenerative Diseases in Women: Contribution of the Nurses’Health Study. American journal of public health, 106(9), 1650–5.
  • Hasler, C.M., & Brown, A.C. (2009). Position of the American Dietetic Association: Functional foods. Journal of the American Dietetic Association, 109(4), 735- 746.
  • Hsing, A.W., Chokkalingam, A.P., Gao, Y.T., Madigan, M.P., Deng, J., Gridley, G., & Fraumeni, J.F. (2002). Allium vegetables and risk of prostate cancer: A population-based study. Journal of The National Cancer Institute, 94(21), 1648-1651.
  • Karaağaç, S. (2010). Tüketicilerin Fonksiyonel Gıdaları Kullanmaya ve Ödemeye Razı Olduğu Miktarı Etkileyen Faktörler: Antalya İli Örneği. Yüksek Lisans Tezi, Gaziosmanpaşa Üniversitesi, Sosyal Bilimleri Enstitüsü.
  • Konar, N. (2008). Domates Karotenoidlerinden Likopenin Doğal Renklendirici ve Antioksidan Olarak Fonksiyonel Gıda Üretiminde Kullanımı. Yüksek Lisans Tezi, Gazi Üniversitesi, Fen Bilimleri Enstitüsü.
  • Krupa-Kozak, U., Drabinska, N., Baczek, N., Simkova, K., Starowicz, M., & Jelinski, T. (2021). Application of broccoli leaf powder in gluten-free bread: An innovative approach to improve its bioactive potential and technological quality. Foods, 10(4), 819.
  • Li. N,, Wu, X., Zhuang, W., Wu, C., Rao, Z., Du, L., & Zhou, Y. (2021). Cruciferous vegetable and isothiocyanate intake and multiple health outcomes. Food Chemistry, 131816.
  • Liaquat, L., Batool, Z., Sadir, S., Rafiq, S., Shahzad, S., Perveen, T., & Haider, S. (2018). Naringenin-induced enhanced antioxidant defence system meliorates cholinergic neurotransmission and consolidates memory in male rats. Life Sciences, 194, 213-223.
  • Mahmoud, A.M., Hernandez Bautista, R.J., Sandhu, M.A., & Hussein, O.E. (2019). Beneficial effects of citrus flavonoids on cardiovascular and metabolic health. Oxidative Medicine and Cellular Longevity, 2019, 5484136.
  • Maldonado, M.J.M, Xavier, P.C.N., Martins, A.S., & Palhares, D.B. (2020). Hesperidin flavonoids from orange peel show benefits for human health. Physiology, 233(9), 6544-6560.
  • Meagher, L.P, & Beecher, G.R. (2000). Assessment of data on the lignan content of foods. Journal of Food Composition and Analysis, 13(6), 935-947.
  • Meral, R., Doğan, İ.S., & Kanberoğlu, G.S. (2012). Fonksiyonel gıda bileşeni olarak antioksidanlar. Journal of Instıtute of Science and Technology, 2(2), 45-50.
  • Misci, C., Taskin, E., Dall’Asta, M., Fontanella, M.C., Bandini, F., Imathiu, S., Sila, D., Bertuzzi, T.,Cocconcelli, P.S., & Puglisi, E. (2021). Fermentation as a tool for increasing food security and nutritional quality of indigenous african leafy vegetables: The case of cucurbita sp. Food Microbiol, 99, 103820.
  • Norrish, A.E., Jackson, R.T., Sharpe, S.J., & Skeaff, C.M. (2000). Prostate cancer and dietary carotenoids. American Journal of Epidemiology, 151(2), 119-123.
  • Ola, M.S., Al-Dosari, D., & Alhomida, A.S. (2018). Role of oxidative stress in diabetic retinopathy and the beneficial effects of flavonoids. Current Pharmaceutical Design, 24(19), 2180-2187.
  • Özçelik, B., & Davarcı, F. (2011). Karotenoidlerin biyoyararlılığı: Etkileyen faktörler ve biyoyararlılığın değerlendirilmesinde kullanılan yöntemler. Academic Food Journal/Akademik Gıda,. 9(1), 32-39.
  • Özdoğan, Y., Akan, L.S., & Göküstün, K.K. (2018). Sarımsak ve Sağlık. Sağlık Bilimlerinde Akademik Araştırmalar. (Ed.): A.M. Kuş, 9-26, Ankara:Gece Kitaplığı.
  • Pereira, A.L.F. & Rodrigues, S.(2018). Turning Fruit Juice Into Probiotic Beverages. Fruit Juices. (Ed): B.K. Tiwari. 279-287, Amsterdam, The Netherlands:Academic Press.
  • Prieto, M.A., Lopez, C.J., & Simal-Gandara, J. (2019). Glucosinolates: molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects. Advances in Food and Nutrition Research, 90, 305-350.
  • Rao, A.V., & Rao, L.G. (2007). Carotenoids and human health. Pharmacological Research, 55(3), 207-216.
  • Rudkowska, I. (2010). Plant sterols and stanols for healthy ageing. Maturitas, 66(2), 158-162.
  • Ruhee, R.T., Roberts, L.A., Ma, S., & Suzuki, K. (2020). Organosulfur compounds: A review of their antiinflammatory effects in human health. Frontiers in Nutrition, 7, 64.
  • Sagar, N.A., Pareek, S., Sharma, S., Yahia, E.M., & Lobo, M.G. (2018). Fruit and vegetable waste: Bioactive compounds, their extraction, and possible utilization. Comprehensive Reviews in Food Science and Food Safety, 17(3), 512-531.
  • Sağlam, Ö.Ç, Sağlam, H., & Mert E. (2021). Üzümde bulunan fitokimyasallar ve insan sağlığı üzerine etkileri. Uluslararası Anadolu Ziraat Mühendisliği Bilimleri Dergisi, 3 (3), 78-86.
  • Şengül, İ.Y. & Yahşi, Y. (2021). Probiyotiklerin meyve ve sebze bazlı içeceklerde kullanımı. Akademik Gıda, 19(2), 208-220.
  • Sevilmiş, G., Olgun, A., & Artukoğlu, M. (2017). Fonksiyonel gıdalarda tüketici kararlarını etkileyen faktörler üzerine bir araştırma: İzmir ili örneği. Ege Üniversitesi Ziraat Fakültesi Dergisi, 54(3), 351-360.
  • Sezgin, A.C. (2014). Meyve, sebze ve sağlığımız (Fruit, vegetable and our health). Journal of Tourism and Gastronomy Studies, 2(2), 46-51.
  • Shashirekha, M.N., Mallikarjuna, S.E., & Rajarathnam, S. (2015). Status of bioactive compounds in foods, with focus on fruits and vegetables. Critical Reviews in Food Science and Nutrition, 55(10), 1324-1339.
  • Stajčić, S., Ćetković, G., Čanadanović-Brunet, J., Djilas, S., Mandić, A., & Četojević-Simin, D. (2015). Tomato waste: carotenoids content, antioxidant and cell growth activities. Food Chemistry, 172, 225–232.
  • Sudha, M.L, Baskaran, V., & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686-692.
  • Tonyali, B., Sensoy, I., & Karakaya, S. (2020). Effects of processing on onion skin powder added extrudates. Journal of Food Science and Technology, 57(9), 3426-3425.
  • Türkmen, F.U., & Takci, H.A.M. (2018). Ultraviolet-C and Ultraviolet-B ligths effect on blask carrot (Daucus carota ssp. Sativus) Juice. Journal of Food Measurement and Characterization, 12(2), 1038-1046.
  • Uyar, B.B., & Sürücüoğlu, M.S. (2010). Besinlerdeki biyolojik aktif bileşenler. Beslenme ve Diyet Dergisi, 38(1-2), 69-76.
  • Wang, H.P., Yang, J., Qin, L.Q., & Yang, X.J. (2015). Effect of garlic on blood pressure: A meta-analysis. The Journal of Clinical Hypertension, 17(3), 223-231.
  • Wang, Y., Cui, R., Xiao, Y., Fang, J., & Xu, Q. (2015). Effect of Carotene and Iycopene on the Risk of Prostate Cancer: A Systematic Review and dozeresponse Meta-analysis of Observational Studies. Plos One, 10(9), e0137427.
  • Westcott, N.D., & Muir, A.D. (2003). Flax seed lignan in disease prevention and health promotion. Phytochemistry Reviews, 2(3), 401-417.
  • Wu, Y., Li, S., Tao, Y., Li, D., Han, Y., Show, P.L., Wen, G., & Zhou, J. (2021). Fermentation of blueberry and blackberry juices using lactobacillus plantarum, streptococcus thermophilus and bifidobacterium bifidum: growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation. Food Chemistry, 348, 129083.
  • Xavier, A.A.O., & Pérez-Gálvez, A. (2016). Carotenoids as a Source of Antioxidants in the Diet. Carotenoids in Nature. (Ed): C. Stange. 359 375, Cham, Switzerland: Subcellular Biochemistry; Springer International Publishing.
  • Xiong, X.J., Wang, P.Q., Li, S.J., Li, X.K., Zhang, Y.Q., & Wang, J. (2015). Garlic for hypertension: A systematic review and meta-analysis of randomized controlled trials. Phytomedicine, 22(3), 352-361.
  • Yağcı, S., Altan, A., Göğüş, F., & Maskan, M. (2006). Gıda atıklarının alternatif kullanım alanları. Türkiye, 9, 24-26.
  • Yang, L., Ling, W., Qui, Y., Liu, Y., Wang, L., Yang, J., Wang, C., & Ma, J. (2020). Anthocyanins increase serum adiponectin in newly diagnosed diabetes but not in prediabetes: a randomized controlled trial. Nutrition & Metabolism, 17(1), 1-8.
  • Yılmaz, D., & Demirel, Z.B. (2012). Glukosinolatlar ve sağlık. Beslenme ve Diyet Dergisi, 40(2), 170-177.
  • Zhang, C., Yuan, W., Fang, J., Wang, W., He, P., Lei, J., & Wang, C. (2016). Efficacy of resveratrol supplementation against non-alcoholic fatty liver disease: A meta-analysis of placebo-controlled clinical trials. Plos One, 11(8), e0161792.
There are 67 citations in total.

Details

Primary Language English
Subjects Nutrition and Dietetics
Journal Section Reviews
Authors

Gül Karadağ This is me 0000-0002-9355-4664

Ayşe Demet Karaman This is me 0000-0001-9913-9763

Serdal Öğüt This is me 0000-0001-8863-7249

Publication Date December 25, 2022
Submission Date July 22, 2022
Published in Issue Year 2022 Volume: 1 Issue: 1

Cite

APA Karadağ, G., Karaman, A. D., & Öğüt, S. (2022). Health effects of bioactive components in fruits and vegetables. Toros University Journal of Food Nutrition and Gastronomy, 1(1), 77-90.
AMA Karadağ G, Karaman AD, Öğüt S. Health effects of bioactive components in fruits and vegetables. JFNG. December 2022;1(1):77-90.
Chicago Karadağ, Gül, Ayşe Demet Karaman, and Serdal Öğüt. “Health Effects of Bioactive Components in Fruits and Vegetables”. Toros University Journal of Food Nutrition and Gastronomy 1, no. 1 (December 2022): 77-90.
EndNote Karadağ G, Karaman AD, Öğüt S (December 1, 2022) Health effects of bioactive components in fruits and vegetables. Toros University Journal of Food Nutrition and Gastronomy 1 1 77–90.
IEEE G. Karadağ, A. D. Karaman, and S. Öğüt, “Health effects of bioactive components in fruits and vegetables”, JFNG, vol. 1, no. 1, pp. 77–90, 2022.
ISNAD Karadağ, Gül et al. “Health Effects of Bioactive Components in Fruits and Vegetables”. Toros University Journal of Food Nutrition and Gastronomy 1/1 (December 2022), 77-90.
JAMA Karadağ G, Karaman AD, Öğüt S. Health effects of bioactive components in fruits and vegetables. JFNG. 2022;1:77–90.
MLA Karadağ, Gül et al. “Health Effects of Bioactive Components in Fruits and Vegetables”. Toros University Journal of Food Nutrition and Gastronomy, vol. 1, no. 1, 2022, pp. 77-90.
Vancouver Karadağ G, Karaman AD, Öğüt S. Health effects of bioactive components in fruits and vegetables. JFNG. 2022;1(1):77-90.