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Fonksiyonel Bir İçecek Olarak Şarap

Yıl 2012, Cilt: 10 Sayı: 3, 79 - 83, 01.09.2012

Öz

“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

Kaynakça

  • Annunziata, A, Vecchiof, R. 2011. Functional foods development in the European market: a consumer perspective. Journal of Functional Foods 3: 223- 228.
  • Khan, M.I., Arshad, M.S. Anjum, F.M., Sameen, A., Rehman, A., Gill, W,T. 2011. Meat as a functional food with special reference to probiotic sausages. Food Research International 44: 3125–3133.
  • Chen, M.F. 2011. The mediating role of subjective health complaints on willingness to use selected functional foods. Food Quality and Preference 22(1): 110–118
  • Özdemir, P.Ö. , Fettahlıoğlu, S., Topoyan, M. 2009. Fonksiyonel Gıda Ürünlerine Yönelik Tüketici Tutumlarını Belirleme Üzerine Bir Araştırma. Ege Akademik Bakış / Ege Academic Review. 9 (4): 1079-1099.
  • International Food Information Council. 2009. Functional foods: Attitudinal research. International Food http://www.ific.org/research/funcfoodsres02.cfm. Accessed January 9, 2009. Web site.
  • Ada 2009. Position of the American Dietetic Association: Functional Foods. Journal of the American Dietetic Association. 109(4), 735-746.
  • Anonymous, 2004. www.kkgm.gov.tr/kanun. Erişim Tarihi: Aralık 2011
  • Alaşalvar, C., Pelvan E., 2009. Günümüzün ve Geleceğin Gıdaları Fonksiyonel Gıdalar. Bilim ve Teknik Ağustos 26-29.
  • Başer, H.C., 2002. Fonksiyonel Gıdalar ve Nutrasötikler. Bitkisel İlaç Hammaddeleri Toplantısı, 29-31 Mayıs 2002, Eskişehir.
  • Betz, J.M., 1999 Government Perspective on Nutraceuticals/Functional Science Short Course Series: Nutraceuticals and Functional Foods, Texas A&M University, Texas.
  • Karakaya, S. ve El, S.N., 2004, Bazı Geleneksel Ürünlerin Fonksiyonel Gıda veya Gıda Bileşeni Olarak Kullanımları, I. Geleneksel Gıdalar Sempozyumu. Bildiri Özetleri, 23-24 Eylül, Van.
  • Grünwald, J., Herzberg, F. 2002. The dietary supplement industry needs new concepts. ICMAP News, 9 June.
  • Kopp P.1998. Resveratrol, A phytoestrogen found in red wine. A possible explanation for the conundrum of the 'French Paradox'? Eur J Endocrinol. 138(6): 619-620
  • Visioli, F., Bogani, P., Grande, S., Galli, C. 2005. Mediterranean food and health: building human. Physiol. Pharmacol. 56: 37-49.
  • Anlı, E, Vural, N., Demiray, S., Özkan, M. 2006. Trans –Resveratrol and other phenolic compounds in Turkish red wines with HPLC. Journal Of Wine Research 17: 2117-2125.
  • Diplock, A., Aggett, P., Aswell, M., Bornet, F., Fren, E., Roberfroid, M. 1999. Scientific concepts of functional foods in Europe: Consensus Document. British Food Journal 81: 1-27.
  • Barreiro-Hurle´ J., Colombo, S., Cantos-Villar, E. 2008. Is there a market for functional wines? Consumer preferences and willingness to pay for resveratrol-enriched red wine. Food Quality and Preference 19: 360–371.
  • Fernandez-Marr,M.I.,Mateos,R.
  • Garcia-P;M.C., Puertas,B.
  • compounds in wine; resveratrol, hydroxytyrosol and
  • melatonin: A review. Food Chemistry 130: 797-813. 2012. Bioactive
  • Netzel M. Strass G. Bitsch I.2003. Effect of grape processing on selected antioxidant phenolics in red wine. J. Food Engineering 56: 223-228
  • Wu JM, Wang ZR, Hsieh TC, Bruder JL, Zou JG, Huang YZ. 2001. Mechanism of cardioprotection by resveratrol, a phenolic antioxidant present in red wine (Review). Int J Mol Med. 8(1): 3-17.
  • Liliya Serazetdinova, Klaus H. Oldach and Horst Lörz. stilbenesynthases accumulation of unknown stilbene derivatives with antifungal activity. Journal of Plant Physiology 162(9): 985-1002 of transgenic in wheat causes the
  • Karabulut .A. 2008. Resveratrol ve etkileri.Turkiye Klinikleri 28(Suppl): 166-169.
  • Das,D.K., Maulik N., 2006. Resveratrol in cardioprotection: alternative medicine, Mpecular Interventions 6: 36- 47. promise of
  • Celotti E, Ferrarini R, Zironi R, Conte LS. 1996. Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone. J Chromatogr A. 730(1-2): 47-52.
  • Juan ME, Lamuela-Raventos RM, De La Torre- Boronat MC, Planas JM. 1999. Determination of trans-resveratrol in plasma by HPLC. Anal Chem. 71(3): 747-750.
  • Stecher G, Huck CW, Popp M, Bonn GK. 2001. Determination of flavonoids and stilbenes in red wine and related biological products by HPLC and HPLC-ESI-MS-MS. Fresenius J Anal Chem. 371(1): 73-80.
  • Gerogiannaki, C., Athanasopoulos, P., Kyriakidis, N., Gerogiannnaki, I.A., Spanos, M., 2006. Trans- resveratrol in wines from the major Greek red and white grape varieties. Food Control 17: 700-706.
  • Çetin, A., Sağdıç, O. 2009. A Concise review: Antioxidant effects and bioactive constituents of grape. Erciyes Tıp Dergisi (Erciyes Medical Journal) 31(4): 369-375.
  • Langcake, P., Pryce, R.J., 1976. The production of resveratrol by Vitis vinifera and other members of the Vitaceae as a response to infection or injury. Physiol. Plant Pathol. 9: 77-86.
  • Fremont, L. 2000, Minireview: Biological effects of resveratrol. Life Sci, 66 (8) 663–673.
  • Romero-Perez, A.I., Lamuela-Raventos, R.M., Buxaderas S., Carmen de la Torre-Borona, M. 1996. Resveratrol and piceid as varietal markers of white wines. Journal of Agricultural and Food Chemistry 44(8): 1975-1978.
  • Freng, Y.H., Zou, J.P., Li, X.Y., 2002. Effects of resveratrol and ethanol on production of pro- inflammatory factors from endotoxin activated murine macrophages. Acta Pharmocol Sin. 23(11): 1002-1006.
  • Sayın,O.Arslan,N., Güner,G. 2008. Resveratrol ve kardiyovasküler sistem. Türk Biyokimya Dergisi Turkish Journal of Biochemistry–Turk J Biochem. 33(3): 117–121.
  • Villano, D., Fernandez-Pachon, S., Troncoso, A.M., Garcia-Parrilla, M.C., 2005. Comparison of antioxidant activity of wine phenolic compounds and metabolites in vitro. Analytica Chimica Acta. 538: 391-398.
  • Man, M., Chan, Y.2002. Antimicrobial effect of resveratrol on dermatophytes and bacterial pathogens of the skin. Biochem Pharmacol 63(2): 99-104.
  • Shishodia S, Aggrawal B,2006. Resveratrol. A Polyphenol For All Season. In: Aggrawal B, Shishodia S, Eds. Resveratrol In Health And Disease 1 St Ed. New York. P.1-17.
  • Filip, V., Plocková, M., Midrkal, J., Piková, Z., Melzoch, K., Schmidt, K.2003. Resveratrol and its antioxidant and antimicrobial effectiveness. Food Chem. 83(4): 585-593.
  • Docherty, J., Fu, M.M., Tsai, M.2001. Resveratrol selectively inhibits Neisseria gonorrhoeae and Neisseria meningitidis. J. Antimicrob. Chemother 47: 243–244.
  • Mahady, G.B., Pendland, S.L.2000. Resveratrol inhibits the growth of helicobacter pylori in vitro. The American Journal of Gastroenterology 95(7): 1849.
  • Mahady, G.B., Pendland, S.L., Chadwick, L.R.2003. Resveratrol and red wine extracts inhibit the growth of CAGA+ strains of Helicobacter pylori in vitro. The American Journal of Gastroenterology 98(6): 1440- 1441.
  • Cantos, E., Espin J.C., Fernandez M.J. Oliva, J., Tomas Barberan, F.A, 2003. Postharvested UV-C- irradiated grapes as a potential source for producing stilbene-enriched red wines. Journal Agricultural and Food Chemistry 55: 1208-1214.
  • Cantos, E., Espin, J.C., Tomas-Barberan, F. A. 2002. Postharvest stilbene enrichment of red and white table grape varieties using UV-C irradiation pulses. J. Agric. Food Chem. 50: 6322- 6329.
  • Gonza´lez-Candelas, L., Gil, J. V., Lamuela- Raventos, R.M., Ramon, D. 2000. The use of transgenic yeast expressing a gene encoding a glycosyl-hydrolase as a tool to increase resveratrol content in wine. Int. J. Food Microbiol. 59: 179-183.
  • Cantos, E., Espín, J.C. , Fernández, M.J. , Oliva, J, Tomás-Barberán,F. 2001. Postharvest induction modelling method using UV irradiation pulses for obtaining resveratrol-enriched table grapes: a new functional fruit? Journal of Agricultural and Food Chemistry 49: 5052–5056.
  • Todaro, A., Palmeri R., Barbagallo ,R.N., Pifferi ,P.G., Spagna,G. 2008. Increase of trans- resveratrol in typical Sicilian wine using β- glucosidase from various sources. Food Chemistry 107: 1570–1577.
  • Reid, M., 2002, Building strong brands through the management communications. International Journal of Wine Marketing 14(3): 37-53. integrated marketing

Wine as a Functional Alcoholic Beverage

Yıl 2012, Cilt: 10 Sayı: 3, 79 - 83, 01.09.2012

Öz

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

Kaynakça

  • Annunziata, A, Vecchiof, R. 2011. Functional foods development in the European market: a consumer perspective. Journal of Functional Foods 3: 223- 228.
  • Khan, M.I., Arshad, M.S. Anjum, F.M., Sameen, A., Rehman, A., Gill, W,T. 2011. Meat as a functional food with special reference to probiotic sausages. Food Research International 44: 3125–3133.
  • Chen, M.F. 2011. The mediating role of subjective health complaints on willingness to use selected functional foods. Food Quality and Preference 22(1): 110–118
  • Özdemir, P.Ö. , Fettahlıoğlu, S., Topoyan, M. 2009. Fonksiyonel Gıda Ürünlerine Yönelik Tüketici Tutumlarını Belirleme Üzerine Bir Araştırma. Ege Akademik Bakış / Ege Academic Review. 9 (4): 1079-1099.
  • International Food Information Council. 2009. Functional foods: Attitudinal research. International Food http://www.ific.org/research/funcfoodsres02.cfm. Accessed January 9, 2009. Web site.
  • Ada 2009. Position of the American Dietetic Association: Functional Foods. Journal of the American Dietetic Association. 109(4), 735-746.
  • Anonymous, 2004. www.kkgm.gov.tr/kanun. Erişim Tarihi: Aralık 2011
  • Alaşalvar, C., Pelvan E., 2009. Günümüzün ve Geleceğin Gıdaları Fonksiyonel Gıdalar. Bilim ve Teknik Ağustos 26-29.
  • Başer, H.C., 2002. Fonksiyonel Gıdalar ve Nutrasötikler. Bitkisel İlaç Hammaddeleri Toplantısı, 29-31 Mayıs 2002, Eskişehir.
  • Betz, J.M., 1999 Government Perspective on Nutraceuticals/Functional Science Short Course Series: Nutraceuticals and Functional Foods, Texas A&M University, Texas.
  • Karakaya, S. ve El, S.N., 2004, Bazı Geleneksel Ürünlerin Fonksiyonel Gıda veya Gıda Bileşeni Olarak Kullanımları, I. Geleneksel Gıdalar Sempozyumu. Bildiri Özetleri, 23-24 Eylül, Van.
  • Grünwald, J., Herzberg, F. 2002. The dietary supplement industry needs new concepts. ICMAP News, 9 June.
  • Kopp P.1998. Resveratrol, A phytoestrogen found in red wine. A possible explanation for the conundrum of the 'French Paradox'? Eur J Endocrinol. 138(6): 619-620
  • Visioli, F., Bogani, P., Grande, S., Galli, C. 2005. Mediterranean food and health: building human. Physiol. Pharmacol. 56: 37-49.
  • Anlı, E, Vural, N., Demiray, S., Özkan, M. 2006. Trans –Resveratrol and other phenolic compounds in Turkish red wines with HPLC. Journal Of Wine Research 17: 2117-2125.
  • Diplock, A., Aggett, P., Aswell, M., Bornet, F., Fren, E., Roberfroid, M. 1999. Scientific concepts of functional foods in Europe: Consensus Document. British Food Journal 81: 1-27.
  • Barreiro-Hurle´ J., Colombo, S., Cantos-Villar, E. 2008. Is there a market for functional wines? Consumer preferences and willingness to pay for resveratrol-enriched red wine. Food Quality and Preference 19: 360–371.
  • Fernandez-Marr,M.I.,Mateos,R.
  • Garcia-P;M.C., Puertas,B.
  • compounds in wine; resveratrol, hydroxytyrosol and
  • melatonin: A review. Food Chemistry 130: 797-813. 2012. Bioactive
  • Netzel M. Strass G. Bitsch I.2003. Effect of grape processing on selected antioxidant phenolics in red wine. J. Food Engineering 56: 223-228
  • Wu JM, Wang ZR, Hsieh TC, Bruder JL, Zou JG, Huang YZ. 2001. Mechanism of cardioprotection by resveratrol, a phenolic antioxidant present in red wine (Review). Int J Mol Med. 8(1): 3-17.
  • Liliya Serazetdinova, Klaus H. Oldach and Horst Lörz. stilbenesynthases accumulation of unknown stilbene derivatives with antifungal activity. Journal of Plant Physiology 162(9): 985-1002 of transgenic in wheat causes the
  • Karabulut .A. 2008. Resveratrol ve etkileri.Turkiye Klinikleri 28(Suppl): 166-169.
  • Das,D.K., Maulik N., 2006. Resveratrol in cardioprotection: alternative medicine, Mpecular Interventions 6: 36- 47. promise of
  • Celotti E, Ferrarini R, Zironi R, Conte LS. 1996. Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone. J Chromatogr A. 730(1-2): 47-52.
  • Juan ME, Lamuela-Raventos RM, De La Torre- Boronat MC, Planas JM. 1999. Determination of trans-resveratrol in plasma by HPLC. Anal Chem. 71(3): 747-750.
  • Stecher G, Huck CW, Popp M, Bonn GK. 2001. Determination of flavonoids and stilbenes in red wine and related biological products by HPLC and HPLC-ESI-MS-MS. Fresenius J Anal Chem. 371(1): 73-80.
  • Gerogiannaki, C., Athanasopoulos, P., Kyriakidis, N., Gerogiannnaki, I.A., Spanos, M., 2006. Trans- resveratrol in wines from the major Greek red and white grape varieties. Food Control 17: 700-706.
  • Çetin, A., Sağdıç, O. 2009. A Concise review: Antioxidant effects and bioactive constituents of grape. Erciyes Tıp Dergisi (Erciyes Medical Journal) 31(4): 369-375.
  • Langcake, P., Pryce, R.J., 1976. The production of resveratrol by Vitis vinifera and other members of the Vitaceae as a response to infection or injury. Physiol. Plant Pathol. 9: 77-86.
  • Fremont, L. 2000, Minireview: Biological effects of resveratrol. Life Sci, 66 (8) 663–673.
  • Romero-Perez, A.I., Lamuela-Raventos, R.M., Buxaderas S., Carmen de la Torre-Borona, M. 1996. Resveratrol and piceid as varietal markers of white wines. Journal of Agricultural and Food Chemistry 44(8): 1975-1978.
  • Freng, Y.H., Zou, J.P., Li, X.Y., 2002. Effects of resveratrol and ethanol on production of pro- inflammatory factors from endotoxin activated murine macrophages. Acta Pharmocol Sin. 23(11): 1002-1006.
  • Sayın,O.Arslan,N., Güner,G. 2008. Resveratrol ve kardiyovasküler sistem. Türk Biyokimya Dergisi Turkish Journal of Biochemistry–Turk J Biochem. 33(3): 117–121.
  • Villano, D., Fernandez-Pachon, S., Troncoso, A.M., Garcia-Parrilla, M.C., 2005. Comparison of antioxidant activity of wine phenolic compounds and metabolites in vitro. Analytica Chimica Acta. 538: 391-398.
  • Man, M., Chan, Y.2002. Antimicrobial effect of resveratrol on dermatophytes and bacterial pathogens of the skin. Biochem Pharmacol 63(2): 99-104.
  • Shishodia S, Aggrawal B,2006. Resveratrol. A Polyphenol For All Season. In: Aggrawal B, Shishodia S, Eds. Resveratrol In Health And Disease 1 St Ed. New York. P.1-17.
  • Filip, V., Plocková, M., Midrkal, J., Piková, Z., Melzoch, K., Schmidt, K.2003. Resveratrol and its antioxidant and antimicrobial effectiveness. Food Chem. 83(4): 585-593.
  • Docherty, J., Fu, M.M., Tsai, M.2001. Resveratrol selectively inhibits Neisseria gonorrhoeae and Neisseria meningitidis. J. Antimicrob. Chemother 47: 243–244.
  • Mahady, G.B., Pendland, S.L.2000. Resveratrol inhibits the growth of helicobacter pylori in vitro. The American Journal of Gastroenterology 95(7): 1849.
  • Mahady, G.B., Pendland, S.L., Chadwick, L.R.2003. Resveratrol and red wine extracts inhibit the growth of CAGA+ strains of Helicobacter pylori in vitro. The American Journal of Gastroenterology 98(6): 1440- 1441.
  • Cantos, E., Espin J.C., Fernandez M.J. Oliva, J., Tomas Barberan, F.A, 2003. Postharvested UV-C- irradiated grapes as a potential source for producing stilbene-enriched red wines. Journal Agricultural and Food Chemistry 55: 1208-1214.
  • Cantos, E., Espin, J.C., Tomas-Barberan, F. A. 2002. Postharvest stilbene enrichment of red and white table grape varieties using UV-C irradiation pulses. J. Agric. Food Chem. 50: 6322- 6329.
  • Gonza´lez-Candelas, L., Gil, J. V., Lamuela- Raventos, R.M., Ramon, D. 2000. The use of transgenic yeast expressing a gene encoding a glycosyl-hydrolase as a tool to increase resveratrol content in wine. Int. J. Food Microbiol. 59: 179-183.
  • Cantos, E., Espín, J.C. , Fernández, M.J. , Oliva, J, Tomás-Barberán,F. 2001. Postharvest induction modelling method using UV irradiation pulses for obtaining resveratrol-enriched table grapes: a new functional fruit? Journal of Agricultural and Food Chemistry 49: 5052–5056.
  • Todaro, A., Palmeri R., Barbagallo ,R.N., Pifferi ,P.G., Spagna,G. 2008. Increase of trans- resveratrol in typical Sicilian wine using β- glucosidase from various sources. Food Chemistry 107: 1570–1577.
  • Reid, M., 2002, Building strong brands through the management communications. International Journal of Wine Marketing 14(3): 37-53. integrated marketing
Toplam 49 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Research Article
Yazarlar

Ünal Rıza Yaman Bu kişi benim

Nazan Kavas Bu kişi benim

Ufuk Yücel Bu kişi benim

Yayımlanma Tarihi 1 Eylül 2012
Yayımlandığı Sayı Yıl 2012 Cilt: 10 Sayı: 3

Kaynak Göster

APA Yaman, Ü. R., Kavas, N., & Yücel, U. (2012). Fonksiyonel Bir İçecek Olarak Şarap. Akademik Gıda, 10(3), 79-83.
AMA Yaman ÜR, Kavas N, Yücel U. Fonksiyonel Bir İçecek Olarak Şarap. Akademik Gıda. Eylül 2012;10(3):79-83.
Chicago Yaman, Ünal Rıza, Nazan Kavas, ve Ufuk Yücel. “Fonksiyonel Bir İçecek Olarak Şarap”. Akademik Gıda 10, sy. 3 (Eylül 2012): 79-83.
EndNote Yaman ÜR, Kavas N, Yücel U (01 Eylül 2012) Fonksiyonel Bir İçecek Olarak Şarap. Akademik Gıda 10 3 79–83.
IEEE Ü. R. Yaman, N. Kavas, ve U. Yücel, “Fonksiyonel Bir İçecek Olarak Şarap”, Akademik Gıda, c. 10, sy. 3, ss. 79–83, 2012.
ISNAD Yaman, Ünal Rıza vd. “Fonksiyonel Bir İçecek Olarak Şarap”. Akademik Gıda 10/3 (Eylül 2012), 79-83.
JAMA Yaman ÜR, Kavas N, Yücel U. Fonksiyonel Bir İçecek Olarak Şarap. Akademik Gıda. 2012;10:79–83.
MLA Yaman, Ünal Rıza vd. “Fonksiyonel Bir İçecek Olarak Şarap”. Akademik Gıda, c. 10, sy. 3, 2012, ss. 79-83.
Vancouver Yaman ÜR, Kavas N, Yücel U. Fonksiyonel Bir İçecek Olarak Şarap. Akademik Gıda. 2012;10(3):79-83.

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