SPOR ALANINDA KULLANILAN GIDA TAKVİYELERİ YERİNE GASTRONOMİK ÜRÜN ÖNERİLERİ

Öz

Bilinçsizlik veya yanlış yönlendirme sonucunda spor yapan bireyler kontrolsüzce gıda destekleri kullanmaktadır. Oysaki gıda takviyelerinin kullanımı farklı sağlık problemlerine de yol açabilmektedir. Buna istinaden araştırmanın amacı, özellikle spor salonlarına aktif şekilde devam eden sporcular için bilinçsizce kullanılan gıda takviyeleri yerine gastronomik öneriler geliştirmektir. Araştırmada nitel araştırma yöntemlerinden biri olan tarama ve doküman analizi kullanılmıştır. Konu hakkında bir anlayış oluşturmak ve bilgi geliştirmek için sporcu beslenmesi ile ilgili hakemli dergiler, kitap bölümleri ve e-kitaplar (ayrıntılı bilgi yöntem bölümündedir) taranmıştır. Bu bağlamda yeterli ve dengeli beslenme, bağışıklık sistemi güçlendirme, performans geliştirme ve daha hızlı iyileşebilme konularında desteklemek için sporculara hayvansal ve bitkisel içerikli gastronomik öneriler sunulmuştur. Belirli gerekçelere dayandırılarak önerilen bu gastronomik ürünlerin aktif spor yapan bireylerin sağlıklı beslenmesine katkı sağlanacağı düşünülmektedir. Araştırma sporcuların bilinçsiz bir şekilde gıda takviyeleri kullanmalarına dikkat çekme konusunda önemlidir.

Anahtar Kelimeler

• Sporcu Beslenmesi
• Sporcu Proteini
• Gastronomik Öneriler
• Gıda Takviyeleri

GASTRONOMIC PRODUCT RECOMMENDATIONS INSTEAD OF FOOD SUPPLEMENTS USED IN SPORTS

Öz

As a result of unconscious or misled individuals who do sports use food supplements uncontrolledly. However, the take of food supplements can give rise to divergent health problems. Accordingly, the aim of the research is to develop gastronomic recommendations instead of unconsciously used food supplements, especially for athletes who actively attend sports halls. In the research was used scanning and document analysis, which is one of the qualitative research methods. Academic peer-reviewed journals, book chapters and e-books interested in athlete nutrition have been screen in order to create an understanding and develop knowledge about the subject. In this connection, gastronomic suggestions with animal ingredient and vegetable ingredients were presented to support to athletes with respect to adequate and balanced nutrition, immune system strengthening, performance improvement and faster recovery. It is thought that these gastronomic products, which are recommended on certain grounds, will contribute to the healthy nutrition of individuals who are active in sports. The research is significance in attract attention to the unconscious take use of food supplements by athletes.

Anahtar Kelimeler

• Sports Nutrition
• Athlete proteins
• Food Supplements
• Gastronomic Suggestions

Kaynakça

1. Abdollahi, M., Sefidkon, F., Calagari, M., Mousavi, A., & Mahomoodally, M. F. (2020). A comparative study of seed yield and oil composition of four cultivars of Hemp (Cannabis sativa L.) grown from three regions in northern Iran. Industrial Crops and Products, 152, 112397.
2. Alçay, A. Ü., Bostan, K., Dinçel, E., & Varlık, C. (2017). Alglerin İnsan Gıdası Olarak Kullanımı. Aydın Gastronomy, 1(1), 47-59.
3. Altundağ, Ö. Ö., & Payas, D. (2021). Özel sporcu grupları ve beslenme önerileri. Kırşehir Ahi Evran Üniversitesi Sağlık Bilimleri Dergisi, 1(2), 115-125.
4. Akan, S., Horzum, Ö., & Güneş, N. T. (2019). Fonksiyonel gıda kaynağı ‘kırmızı pancar’. Proceedings Book of 5th International Eurasian Congress on Natural Nutrition, Healthy Life & Sport, 02-06 October 2019, Ankara-Turkey.
5. Akbaş, G. (2021). Sporcularda Supplement Kullanımı ve Ergojenik Destekler. https://uludag.edu.tr/dosyalar/ antspor/2020-2021/2020-2021pdf. Erişim Tarihi: 2 Ocak 2023.
6. Akgül, F. Y., & Karaman, A. D. (2017). Süt ürünlerinde serum protein izolatı kullanımı. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 14(1), 95-99.
7. Amatori, S., Sisti, D., Perroni, F., Impey, S., Lantignotti, M., Gervasi, M., Zeppa, S.D., & Rocchi, M. B. (2020). Which are the nutritional supplements used by beach-volleyball athletes? A cross-sectional study at the Italian National Championship. Sports, 8(31), 1-12. https://doi.org/10.3390/sports8030031.
8. Asif, M., & Acharya, M. (2013). Phytochemicals and nutritional health benefits of soy plant. International Journal of Nutrition, Pharmacology, Neurological Diseases, 3(1), 64-69.

9. Aydın, R., Akça, F., Aras, D. & Baydan, M. (2019). Kırmızı pancar suyu yoluyla nitrat tüketiminin fizyolojik performans ve sağlık üzerine etkileri. Spormetre Beden Eğitimi ve Spor Bilimleri Dergisi, 17(4), 14-27.
10. Ayyıldız, S. (2023). Su Ürünleri. Gıda Coğrafyası (Ed: Deniz, T. ve Kırmacı, H.A.), Detay Yayıncılık, Ankara, 1. Baskı, s.235-276.
11. Batu, A. & Batu, H. S. (2020). The place of sesame and tahini in Turkish Gastronomy. Aydın Gastronomy, 4(2), 83-100.
12. Baykara, C., Cana, H., Sarıkabak, M. ve Aydemir, U. (2019). Beslenme ve Sporcu Beslenmesi. Her Yönüyle Spor (Ed: Hergüner, G.), Güven Plus Grup A.Ş. Yayınları, 1. Baskı, İstanbul, pp. 65-100.
13. Bayram, H.M. & Öztürkcan, S.A. (2020). Sporcularda ergojenik destekler, Türkiye Klinikleri Sağlık Bilimleri Dergisi, 5 (3), 641-652.
14. Bayram, M., Pekacar, S., & Orhan, D. D. (2018). Kinoa ve sağlık üzerine etkileri. Gümüşhane University Journal of Health Science, 7(2). 47-57.
15. Bean, A. (2022). The complete guide to sports nutrition: Bloomsbury Publishing. https://books.google.com.tr/books?hl Erişim Tarihi: 23 Haziran 2023.
16. Bengoechea, C., Romero, A., Villanueva, A., Moreno, G., Alaiz, M., Millán, F., Guerrero, A. & Puppo, M. C. (2008). Composition and structure of carob (Ceratonia siliqua L.) germ proteins. Food chemistry, 107(2), 675-683.
17. Berrazaga, I., Micard, V., Gueugneau, M., & Walrand, S. (2019). The Role of the anabolic properties of plant- versus animal-based protein sources in supporting muscle mass maintenance: A Critical Review. Nutrients, 11(8), 1825, 1-21.
18. Bhardwaj, S., & Saraswat, S. (2019). Product development, nutrient and sensory analysis of sports drink based on chia seeds (Salvia hispanica L.). Int. J. Physiol, 4, 187-190.
19. Biernacka, B., Dziki, D., Gawlik-Dziki, U., Różyło, R., & Siastała, M. (2017). Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber. LWT, 77, 186-192.
20. Bochicchio, R., Philips, T. D., Lovelli, S., Labella, R., Galgano, F., Di Marisco, A., ... & Amato, M. (2015). Innovative crop productions for healthy food: the case of chia (Salvia hispanica L.). The sustainability of agro-food and natural resource systems in the Mediterranean basin, 29-45.
21. Bostancı, Ö. Ü. Ş., & Şen, B. B. (2020). Gastronomide keçiboynuzu ve yan ürünlerinin yeri. Gastronomi Araştırmaları (Ed: Çetiner, H.), İksad Publishing House.
22. Brassesco, M. E., Brandão, T. R., Silva, C. L., & Pintado, M. (2021). Carob bean (Ceratonia siliqua L.): A new perspective for functional food. Trends in Food Science & Technology, 114, 310-322.
23. Canbolat, E., & Çakıroğlu, F. P. (2016). Vücut geliştirme ve fitness salonlarında çalışan antrenörlerin beslenme bilgi düzeylerinin saptanması. CBÜ Beden Eğitimi ve Spor Bilimleri Dergisi, 11(2), 83-91.
24. Cassiday, L. (2017). Chia: superfood or superfad?. https://www.aocs.org/stay-informed/ inform-magazine/featured-articles/chia-superfood-or-superfad-january=True Erişim Tarihi: 22 Temmuz 2022.
25. Cao, Z. H., Green-Johnson, J. M., Buckley, N. D., & Lin, Q. Y. (2019). Bioactivity of soy-based fermented foods: A review. Biotechnology advances, 37(1), 223-238.
26. Clarke, N. D., & Duncan, M. J. (2016). Effect of carbohydrate and caffeine ingestion on badminton performance. International journal of sports physiology and performance, 11 (1), 108-115.
27. Costa, J. A. V., Freitas, B. C. B., Rosa, G. M., Moraes, L., Morais, M. G., & Mitchell, B. G. (2019). Operational and economic aspects of Spirulina-based biorefinery. Bioresource technology, 292, 121946. 1-10.
28. Coşkun, H., Sarıca, E., Büyüktanır, B., Nizamettin, B. A. Ş., Tanrıkulu, E., Bıçak, K., Güzel, C. & Emecen, B. (2020). Some characteristics of “katık keş” a tradıtıonal Turkısh dairy product. Gıda, 45(3), 564-571.
29. Cui, P., Li, M., Yu, M., Liu, Y., Ding, Y., Liu, W., & Liu, J. (2022). Advances in sports food: Sports nutrition, food manufacture, opportunities and challenges. Food Research International, 111258.
30. Çelik, G., Bayram, H.M., & Öztürkcan, A. (2021). Ergojenik destekler: özel bir grup" veteran sporcular". Ulusal Spor Bilimleri Dergisi, 5(1), 104-121.
31. Dalibalta, S., Majdalawieh, A. F., & Manjikian, H. (2020). Health benefits of sesamin on cardiovascular disease and its associated risk factors. Saudi Pharmaceutical Journal, 28(10), 1276-1289.
32. De Falco, B., Amato, M., & Lanzotti, V. (2017). Chia seeds products: an overview. Phytochemistry Reviews, 16, 745-760.
33. Devi, V., & Khanam, S. (2019). Comparative study of different extraction processes for hemp (Cannabis sativa) seed oil considering physical, chemical and industrial-scale economic aspects. Journal of Cleaner Production, 207, 645-657.
34. Din, Z. U., Alam, M., Ullah, H., Shi, D., Xu, B., Li, H., & Xiao, C. (2021). Nutritional, phytochemical and therapeutic potential of chia seed (Salvia hispanica L.). A mini-review. Food Hydrocolloids for Health, 1, 100010.1-5.
35. Dinç, N. & Gökmen, M. H. (2019). Atletik performans ve spor genetiği. Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, 6 (2), 127-137.
36. Dinçel, E., & Alçay, A. Ü. (2017). Kurut ve Türk mutfağında kullanımı. Aydın Gastronomy, 1(2), 31-39.
37. Doğan, C. & Doğan, N. (2023). Türkiye’de Sonradan Üretilen Ürünler. Gıda Coğrafyası (Ed: Deniz, T. ve Kırmacı, H.A.), Detay Yayıncılık, Ankara, 1. Baskı, s.327-361.
38. Doğan, N., & Doğan, C. (2021). Mucizevi bitki kenevir’in (cannabis sativa l.) gıda endüstrisinde kullanımı. Bozok Veterinary Sciences, 2(2), 47-56.
39. Domínguez, R., Munekata, P. E., Pateiro, M., Maggiolino, A., Bohrer, B., & Lorenzo, J. M. (2020). Red beetroot. A potential source of natural additives for the meat industry. Applied Sciences, 10(23), 8340.
40. Domínguez, R., Maté-Muñoz, J.L., Cuenca, E., García-Fernández, P., Mata-Ordoñez, F., Lozano-Estevan, M.C., Veiga-Herreros, P., da Silva, S.F. & Garnacho-Castaño, M.V. (2018). Effects of beetroot juice supplementation on intermittent high-intensity exercise efforts, Journal of the International Society of Sports Nutrition, 15:1
41. Duman, H. İ. (2019). Sporcuların ergojenik destek ve gıda takviyesi kullanım durumlarının incelenmesi (Master's thesis, Sakarya Uygulamalı Bilimler Üniversitesi).
42. Durazzo, A., Turfani, V., Narducci, V., Azzini, E., Maiani, G., & Carcea, M. (2014). Nutritional characterisation and bioactive components of commercial carobs flours. Food chemistry, 153, 109-113.
43. Ercan, A. (2016). Doğal Süper Gıdalar, Hastalıklara Karşı Süper Gıdalar; Süper Lezzetli Tarifler. Hayykitap, 1.Baskı, İstanbul. s.1-288.
44. Erdem, E. (2021). Kurut desteğinin kemik metabolizması, kas dokusu ve oksidatif stres parametrelerine etkisi. Doktora tezi, İnönü Üniversitesi, Sağlık Bilimleri Enstitüsü, Beden Eğitimi ve Spor Ana Bilim Dalı, 1-55.
45. Eroğlu, M. N. (2020). Farklı dozlarda alınan pancar suyunun submaksimal koşu performansına etkisi. Yüksek Lisans Tezi, Bursa Uludağ Universitesi, Türkiye.
46. Farinon, B., Molinari, R., Costantini, L., & Merendino, N. (2020). The seed of industrial hemp (Cannabis sativa L.): Nutritional quality and potential functionality for human health and nutrition. Nutrients, 12(7), 1935.
47. Frassinetti, S., Moccia, E., Caltavuturo, L., Gabriele, M., Longo, V., Bellani, L., Giorgi, G. & Giorgetti, L. (2018). Nutraceutical potential of hemp (Cannabis sativa L.) seeds and sprouts. Food chemistry, 262, 56-66.
48. Gaamouri, N., Zouhal, H., Hammami, M., Hackney, A. C., Abderrahman, A. B., Saeidi, A., El Hage, R., & Ounis, O. B. (2019). Effects of polyphenol (carob) supplementation on body composition and aerobic capacity in taekwondo athletes. Physiology & behavior, 205, 22-28.
49. Gençoğlu, C., Demir, S. N., & Demircan, F. (2021). Sporda beslenme ve ergojenik destek ürünleri: bir geleneksel derleme. Beden Eğitimi ve Spor Bilimleri Dergisi, 23(4), 56-99.
50. Gioxari, A., Amerikanou, C., Nestoridi, I., Gourgari, E., Pratsinis, H., Kalogeropoulos, N., Andrikopoulos, N.K. & Kaliora, A. C. (2022). Carob: A sustainable opportunity for metabolic health. Foods, 11(14), 2154.
51. Goldstein, E. R., Ziegenfuss, T., Kalman, D., Kreider, R., Campbell, B., Wilborn, C., Taylor, L., Willoughby, D., Stout, J., Graves, B.S., Wildman, R., Ivy, J.L. Spano, M., Smith, A. E., & Antonio, J. (2010). International society of sports nutrition position stand: caffeine and performance. Journal of the International Society of Sports Nutrition, 7(1), 5. 1-15.
52. Goulas, V., Stylos, E., Chatziathanasiadou, M. V., Mavromoustakos, T., & Tzakos, A. G. (2016). Functional components of carob fruit: Linking the chemical and biological space. International journal of molecular sciences, 17(11), 1875.
53. Göre, M. & Kurt, O. (2020). Bitkisel üretimde yeni bir trend: Kenevir. International Journal of Life Sciences and Biotechnology, 4(1), 138-157.
54. Graf, B. L., Poulev, A., Kuhn, P., Grace, M. H., Lila, M. A., & Raskin, I. (2014). Quinoa seeds leach phytoecdysteroids and other compounds with anti-diabetic properties. Food chemistry, 163, 178-185.
55. Graf, B. L., Rojas‐Silva, P., Rojo, L. E., Delatorre‐Herrera, J., Baldeón, M. E., & Raskin, I. (2015). Innovations in health value and functional food development of quinoa (Chenopodium quinoa Willd.). Comprehensive reviews in food science and food safety, 14(4), 431-445.
56. Grancieri, M., Martino, H. S. D., & Gonzalez de Mejia, E. (2019). Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: A review. Comprehensive Reviews in Food Science and Food Safety, 18(2), 480-499.
57. Gurney, T., & Spendiff, O. (2020). Spirulina supplementation improves oxygen uptake in arm cycling exercise. European Journal of Applied Physiology, 120, 2657-2664.
58. Gündüz, M. (2021). Beslenme Tipleri. https://www.muctebagunduz.com/beslenme-ve-diyet/beslenme-tipleri/ Erişim Tarihi: 20.01.2023.
59. Gür, F., Güzel, M., Öncül, N., Yıldırım, Z., & Yıldırım, M. (2010). Süt serum proteinleri ve türevlerinin biyolojik ve fizyolojik aktiviteleri. Akademik Gıda, 8(1), 23-31.
60. Han, P., Li, J., Zhong, H., Xie, J., Zhang, P., Lu, Q., ... & Zhou, W. (2021). Anti-oxidation properties and therapeutic potentials of spirulina. Algal Research, 55, 102240.
61. Hassan, A. B., Mahmoud, N. S., Elmamoun, K., Adiamo, O. Q., & Ahmed, I. A. M. (2018). Effects of gamma irradiation on the protein characteristics and functional properties of sesame (Sesamum indicum L.) seeds. Radiation Physics and Chemistry, 144, 85-91.
62. Hayıt, F. & Gül, H. (2020). The importance of cannabis and ıts use in bakery products. Electronic Letters On Science And Engineering, 16 (1), 17-25.
63. He, F. J., & Chen, J. Q. (2013). Consumption of soybean, soy foods, soy isoflavones and breast cancer incidence: Differences between Chinese women and women in Western countries and possible mechanisms. Food science and human wellness, 2(3-4), 146-161.
64. Ismail, I., Hwang, Y. H., & Joo, S. T. (2020). Meat analog as future food: a review. Journal of Animal Science and Technology, 62(2), 111.
65. İrkin, L. C. (2020). Akuakültürde alglerin önemi ve kullanım alanları. IKSAD Publishing House, s.1-110.
66. Jamieson, A. (2017). Vegan yemek tarifleri for dummies, Çev: İzle, T., Nobel Yaşam, Ankara. 1-364.
67. Jäger, R., Kerksick, C. M., Campbell, B. I., Cribb, P. J., Wells, S. D., Skwiat, T. M., ... & Antonio, J. (2017). International society of sports nutrition position stand: protein and exercise. Journal of the International Society of Sports Nutrition, 14(1), 20. 1-25.
68. Jones, L., Bailey, S. J., Rowland, S. N., Alsharif, N., Shannon, O. M., & Clifford, T. (2022). The effect of nitrate-rich beetroot juice on markers of exercise-induced muscle damage: A systematic review and meta-analysis of human intervention trials. Journal of Dietary Supplements, 19(6), 749-771.
69. Jonvik, K. L., King, M., Rollo, I., Stellingwerff, T., & Pitsiladis, Y. (2022). New opportunities to advance the field of sports nutrition. Frontiers in sports and active living, 4, 30, pp.1-8.
70. Jovandaric, M. Z. (2021). Veganism: A new approach to health. In Veganism-a Fashion Trend or Food as a Medicine. IntechOpen.1-9.
71. Jung, F., Krüger-Genge, A., Waldeck, P., & Küpper, J. H. (2019). Spirulina platensis, a super food?. Journal of Cellular Biotechnology, 5(1), 43-54.
72. Kalaycı, N., Ürkek, B., Öztürk, F., Şengül, M., & Çiftçi, E. (2022). Determination of elemental contents and microbiological and chemical properties of çökelek cheeses consumed in turkey. Biological Trace Element Research, 1-8.
73. Kerksick, C.M., Wilborn, C.D., Roberts, M.D., Smith-Ryan, A., Kleiner, S.M., Jäger, R., Collins, R., Cooke, M., Davis, J.N., Galvan, E., Greenwood, M., Lowery, L.M., Wildman, R., Antonio, J., and Kreider, R.B. (2018). ISSN exercise & sports nutrition reviewupdate: research & recommendations. Journal of the International Society of Sports Nutrition, 15 (1), 38, 1-52.
74. Keser, M.G. ve Yüksel, A. (2020). Bale dansçılarında beslenme ve beslenme durumuna etki eden faktörler. Spor ve Sağlık Bilimlere Multidisipliner Bakış (Ed: Hergüner, G. ve Yücel, A.S.), Güven Plus Grup A.Ş. Yayınları, İstanbul, 1. Baskı, pp. 269-288.
75. Kıral, B. (2020). Nitel bir veri analizi yöntemi olarak doküman analizi. Siirt Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 8(15), 170-189.
76. Kırmacı, H.A. & Kırmacı, Z. (2023). Süt ve süt ürünleri. Gıda Coğrafyası (Ed: Deniz, T. ve Kırmacı, H.A.), Detay Yayıncılık, Ankara, 1. Baskı, s.277-322.
77. Kocatepe, D., & Tırıl, A. (2015). Sağlıklı beslenme ve geleneksel gıdalar (Healthy nutrition and traditional foods). Journal of Tourism and Gastronomy Studies, 55, 63. 55-63.
78. Kochkorova, F. A., & Kitarova, G. S. (2021). Nutrional value of the national dairy product kurut and its place in the nutrition of adolescents of the Kyrgyz Republic. Vopr Pitan, 90(5), 87-95.
79. Koşar, S. (2022). D vitamini ile zenginleştirilmiş keçiboynuzu özütü içeren izotonik sporcu içeceği geliştirilmesinde nanoemülsiyon hazırlama denemesi, Master's thesis, Aksaray Üniversitesi Fen Bilimleri Enstitüsü, 1-79.
80. Köseoğlu, S.Z.A. & Kaynar, K. (2022). 18-40 Yaş vücut geliştirme sporu yapan ergojenik destek kullanan ve kullanan bireylerin tutumları, kullanım düzeyleri ve beslenme alışkanlıklarına göre bazı bazı antropometrik ölçümlerinin değerlendirilmesi. İstanbul Sabahattin Zaim Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 4 (2), 85-93.
81. Kuşka, M. (2021). En İyi Protein Kaynakları Nelerdir? Hayvansal ve Bitkisel Proteinler. Bilimin Işığında Hazırlanan Makaleler, https://berkayturkkan.com/en-iyi-protein-kaynaklari-nelerdir-hayvansal-ve-bitkisel-proteinler, Erişim Tarihi: 2 Ocak 2023.
82. Lafarga, T., Fernández-Sevilla, J. M., González-López, C., & Acién-Fernández, F. G. (2020). Spirulina for the food and functional food industries. Food Research International, 137, 109356. 1-43.
83. Lestari, Y. N., Farida, E., Amin, N., Afridah, W., Fitriyah, F. K., & Sunanto, S. (2021). Chia Seeds (Salvia hispanica L.): Can They Be Used as Ingredients in Making Sports Energy Gel?. Gels, 7(4), 267. 1-14.
84. Liu, J., Klebach, M., Visser, M., & Hofman, Z. (2019). Amino acid availability of a dairy and vegetable protein blend compared to single casein, whey, soy, and pea proteins: a double-blind, cross-over trial. Nutrients, 11(11), 2613. 1-13.
85. Loullis, A., & Pinakoulaki, E. (2018). Carob as cocoa substitute: a review on composition, health benefits and food applications. European Food Research and Technology, 244, 959-977.
86. Lu, HK., Hsieh, CC., Hsu, JJ. Yang, Y.K., & Chou, H.N. (2006). Preventive effects of Spirulina platensis on skeletal muscle damage under exercise-induced oxidative stress. Eur J Appl Physiol, 98, 220–226.
87. Malsagova, K. A., Kopylov, A. T., Sinitsyna, A. A., Stepanov, A. A., Izotov, A. A., Butkova, T. V., ... & Kaysheva, A. L. (2021). Sports nutrition: Diets, selection factors, recommendations. Nutrients, 13(11), pp. 1-19.
88. Marrone, G., Guerriero, C., Palazzetti, D., Lido, P., Marolla, A., Daniele, F. D., & Noce, A. (2021). Vegan Diet Health Benefits in Metabolic Syndrome. Nutrients, 13(3), 817; 1-24.
89. Mason, B. C., & Lavallee, M. E. (2012). Emerging supplements in sports. Sports Health, 4(2), 142-146.
90. Mamatova, Z., & Aydın, A. (2022). İpek Yolu Coğrafyasının Ortak Kültürel Değeri “Kurut”. Manas Journal of Agriculture Veterinary and Life Sciences, 12(2), 158-165.
91. Martínez-Villaluenga, C., Peñas, E., & Hernández-Ledesma, B. (2020). Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods. Food and Chemical Toxicology, 137, 111178.
92. Mazumdar, P., Jalaluddin, N. S. M., Nair, I., Tian Tian, T., Rejab, N. A. B., & Harikrishna, J. A. (2022). A review of Hydrocotyle bonariensis, a promising functional food and source of health-related phytochemicals. Journal of Food Science and Technology, 1-14.
93. Meeusen, R., & Decroix, L. (2018). Nutritional supplements and the brain. International journal of sport nutrition and exercise metabolism, 28(2), 200-211.
94. Messina, M., Lynch, H., Dickinson, J. M., & Reed, K. E. (2018). No Difference Between the Effects of Supplementing With Soy Protein Versus Animal Protein on Gains in Muscle Mass and Strength in Response to Resistance Exercise. International journal of sport nutrition and exercise metabolism, 28(6), 674-685.
95. Mirmiran, P., Houshialsadat, Z., Gaeini, Z., Bahadoran, Z., & Azizi, F. (2020). Functional properties of beetroot (Beta vulgaris) in management of cardio-metabolic diseases. Nutrition & metabolism, 17, 1-15.
96. Mondor, M. (2023). Chia (Salvia Hispanica) seed oil extraction by-product and its edible applications. Food Reviews International, 1-20.
97. Morris, J. B., Wang, M. L., & Tonnis, B. D. (2021). Variability for oil, protein, lignan, tocopherol, and fatty acid concentrations in eight sesame (Sesamum indicum L.) genotypes. Industrial Crops and Products, 164, 113355, 1-12.
98. Mortaş, M., Beşir, A., & Yazıcı, F. (2021). Kenevir tohumu ve ürünlerinin etik açıdan değerlendirilmesi. Proceedings Book of 3rd International Congress on Agricultural and Food Ethics (Ed: Yalım, N.Y. ve Evren, M.), Target, Tarım ve Gıda Etiği Derneği, 1. Basım, Ankara, 333-338.
99. Muslu, M. & Gökçay, G. F. (2020). Sağlığın desteklenmesi ve sürdürülebilir beslenme için alternatif bir kaynak: alg (yosunlar). Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri ve Araştırmaları Dergisi, 2 (3), 221-237.
100. Nalçakan, G. R., Akıncı, D., Yeliz, Y., & Ergin, E. (2020). Besinsel Destek Kullanımı: Voleybol Örneği. Spor Bilimleri Araştırmaları Dergisi, 5(2), 257-281.
101. Nantarat, N., Mueller, M., Lin, W. C., Lue, S. C., Viernstein, H., Chansakaow, S., Sirithunyalug, J. & Leelapornpisid, P. (2020). Sesaminol diglucoside isolated from black sesame seed cake and its antioxidant, anti-collagenase and anti-hyaluronidase activities. Food Bioscience, 36, 100628.
102. Nascimento, E.M.G. C., Carvalho, C.W.P., Takeitir, C.Y., Freitas, D.G.C., & Ascheri, J.L.R. (2012). Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates. Food Research International, 45(1), 434-443.
103. Navruz-Varli, S., & Sanlier, N. (2016). Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.). Journal of cereal science, 69, 371-376.
104. Ng, C. Y., & Wang, M. (2021). The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review. Food Frontiers, 2, 329– 356.
105. Ormsbee, M. J., Lox, J., & Arciero, P. J. (2013). Beetroot juice and exercise performance. Nutrition and Dietary Supplements, 5, 27-35.
106. Oyalo, J., & Mburu, M. (2021). Health Potential of Chia (Salvia hispanica L.) Seeds-Derived α-linoleic Acid and α-linolenic Acids: A Review. European Journal of Agriculture and Food Sciences, 3(4), 5-10.
107. Öksüztepe, G., İncili, G. K., & Uysal, İ. A. (2013). Elazığda satılan çökelek ve kurutların mineral madde ve ağır metal düzeyleri. Veterinary Sciences, 8(3), 1-9.
108. Özbek, T., & Yeşilçubuk, N. Ş. (2018). Süper besin: Chia tohumu (Salvia hispanica L.). Beslenme ve Diyet Dergisi, 46(1), 90-96.
109. Özdoğan, Y., Karataş, E., & Aslı, U. (2018). Vücut geliştirme sporu yapan erkeklerin beslenme alışkanlıkları ve ergojenik besin destekleri kullanma durumları. Acıbadem Üniversitesi Sağlık Bilimleri Dergisi, (4), 378-384.
110. Özlü, T. & Bayram, B. (2022). Spirulina mikroalginin besinsel özellikleri ve sağlık üzerine potansiyel etkileri. Akademik Gıda, 20 (3), 296-304 .
111. Pathak, K., Rahman, S. W., Bhagawati, S., & Gogoi, B. (2017). Sesame (Sesamum indicum L.), an underexploited oil seed crop: Current status, features and importance-A review. Agricultural Reviews, 38 (3), 223-227.
112. Phillips, S. M., & Van Loon, L. J. (2011). Dietary protein for athletes: from requirements to optimum adaptation. Journal of Sports Sciences, 29:sup1, S29-S38.
113. Pickering, C., & Kiely, J. (2018). Are the current guidelines on caffeine use in sport optimal for everyone? Inter-individual variation in caffeine ergogenicity, and a move towards personalised sports nutrition. Sports Medicine, 48, 7-16.
114. Pineli, L. D. L. D. O., Botelho, R. B., Zandonadi, R. P., Solorzano, J. L., de Oliveira, G. T., Reis, C. E. G., & Teixeira, D. D. S. (2015). Low glycemic index and increased protein content in a novel quinoa milk. LWT-Food Science and Technology, 63(2), 1261-1267.
115. Rabail, R., Khan, M. R., Mehwish, H. M., Rajoka, M. S. R., Lorenzo, J. M., Kieliszek, M., ... & Aadil, R. M. (2021). An overview of chia seed (Salvia hispanica L.) bioactive peptides’ derivation and utilization as an emerging nutraceutical food. Frontiers in Bioscience-Landmark, 26(9), 643-654.
116. Rehman, M., Fahad, S., Du, G., Cheng, X., Yang, Y., Tang, K., Liu, L., Liu, F. & Deng, G. (2021). Evaluation of hemp (Cannabis sativa L.) as an industrial crop: A review. Environmental Science and Pollution Research, 28(38).
117. Rico, D., Martín-Diana, A. B., Martínez-Villaluenga, C., Aguirre, L., Silván, J. M., Dueñas, M., ... & Lasa, A. (2019). In vitro approach for evaluation of carob by-products as source bioactive ingredients with potential to attenuate metabolic syndrome (MetS). Heliyon, 5(1), e01175, 1-19.
118. Rizzo, G., & Baroni, L. (2018). Soy, soy foods and their role in vegetarian diets. Nutrients, 10(1), 43, 1-50.
119. Rodríguez-Solana, R., Romano, A., & Moreno-Rojas, J. M. (2021). Carob pulp: A nutritional and functional by-product worldwide spread in the formulation of different food products and beverages. A Review. Processes, 9(7), 1146.
120. Rogerson, D. (2017). Vegan diets: practical advice for athletes and exercisers. Journal of the International Society of Sports Nutrition, 14:36, 1-15.
121. Sá, A. G. A., Moreno, Y. M. F., & Carciofi, B. A. M. (2020). Plant proteins as high-quality nutritional source for human diet. Trends in Food Science & Technology, 97, 170-184.
122. Şahin, S., & Elhussein, E. A. A. (2018). Assessment of sesame (Sesamum indicum L.) cake as a source of high-added value substances: from waste to health. Phytochemistry Reviews, 17, 691-700.
123. Saura, R. A., Rentero, M. P. Z., & Hernández, J. M. (2019). Sports nutrition and performance. Nutrition in Health and Disease(Mozsik, G. and Figler, M.)-Our Challenges Now and Forthcoming Time. 1-17.
124. Say, D., Soltani, M., & Güzeler, N. (2015). Kurutulmuş yoğurtlar: kurut ve kashk. Pamukkale University Journal of Engineering Sciences, 21(9). 428-433.
125. Sezgin, A. C., & Sanlier, N. (2019). A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Willd.). Trends in Food Science & Technology, 86, 51-58.
126. Singh, P., Kumar, R., Sabapathy, S.N. and Bawa, A.S. (2008), Functional and edible uses of soy protein products. Comprehensive Reviews in Food Science and Food Safety, 7: 14-28.
127. Singletary, K. W. (2022). Sesame: potential health benefits. Nutrition Today, 57(5), 271-287.
128. Soni, R. A., Sudhakar, K., & Rana, R. S. (2017). Spirulina–From growth to nutritional product: A review. Trends in food science & technology, 69, 157-171.
129. Sözer, N. (2023). Sofraya kadar; çökelek, sürk ve keş peyniri nedir?. https://sofrayakadar. com/2022/02/12/cokelek-peyniri/ Erişim Tarihi: 2 Haziran 2023.
130. Sun, X., Sun, Y., Li, Y., Wu, Q., & Wang, L. (2021). Identification and characterization of the seed storage proteins and related genes of cannabis sativa L. Frontiers in Nutrition, 8, 678421.
131. Stumpf, J. (2021). Gluten Free Athletes: Fuelıng Tıps, Best Foods, & More. https://studentathlete nutrition.com/gluten-free-athletes/Erişim Tarihi: 20.04.2023.
132. Şahin, M. A. (2021). Frenk üzümünün spor performansı ve spor performansıyla ilişkili parametreler üzerine etkileri. Spormetre Beden Eğitimi ve Spor Bilimleri Dergisi, 19(1), 18-28.
133. Şener, Ö., & Taze, B. H. (2022). Fonksiyonel bir gıda bileşeni olarak keçiboynuzu: özellikleri ve gıda uygulamaları. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi, 6(1), 45-66.
134. Tang, Y., & Tsao, R. (2017). Phytochemicals in quinoa and amaranth grains and their antioxidant, anti‐inflammatory, and potential health beneficial effects: a review. Molecular Nutrition & Food Research, 61(7), 1600767.
135. Timilsena, Y. P., Vongsvivut, J., Adhikari, R., & Adhikari, B. (2017). Physicochemical and thermal characteristics of Australian chia seed oil. Food chemistry, 228, 394-402.
136. Toktaş, N. ve Demirörs, R. (2020). Teniste Beslenme. Beslenme ve Diyet Dergisi, 48 (2), 100-108.
137. Torlak, M. S., & Torlak, S. E. (2017). Diyetle alınan antioksidan maddeleri ve egzersiz. Spor Eğitim Dergisi, 1(1), 1-17.
138. Torres-McGehee, T. M., Pritchett, K. L., Zippel, D., Minton, D. M., Cellamare, A., & Sibilia, M. (2012). Sports nutrition knowledge among collegiate athletes, coaches, athletic trainers, and strength and conditioning specialists. Journal of athletic training, 47(2), 205-211.
139. Tuncel, O. (2018). Futbolda dayanıklılık performansı. Iğdır Üniversitesi Spor Bilimleri Dergisi, 1 (1), 16-23.
140. Qin, P., Wang, T., & Luo, Y. (2022). A review on plant-based proteins from soybean: Health benefits and soy product development. Journal of Agriculture and Food Research, 7, 100265.
141. Wang, M., Lu, Y., Yang, Y., Yu, J., Chen, Y., Tu, F., Hou, J., Yang, Z., & Jiang, X. (2023). Source identification of vanillin in sesame oil by HPLC-MS/MS. Food Control, 143, 109283.
142. Wei, P., Zhao, F., Wang, Z., Wang, Q., Chai, X., Hou, G., & Meng, Q. (2022). Sesame (sesamum indicum l.): A comprehensive review of nutritional value, phytochemical composition, health benefits, development of food, and industrial applications. Nutrients, 14(19), 4079, 1-26.
143. Xu, J., Bai, M., Song, H., Yang, L., Zhu, D., & Liu, H. (2022). Hemp (Cannabis sativa subsp. sativa) Chemical composition and the application of hempseeds in food formulations. Plant Foods for Human Nutrition, 77(4), 504-513.
144. Van Vliet, S., Burd, N. A., & van Loon, L. J. (2015). The skeletal muscle anabolic response to plant-versus animal-based protein consumption. The Journal of nutrition, 145(9), 1981-1991.
145. Vázquez-Ovando, A., Betancur-Ancona, D. & Chel-Guerrero, L. (2013). Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanica L.), CyTA-Journal of Food, 11:1, 75-80.
146. Vilcacundo, R., & Hernández-Ledesma, B. (2017). Nutritional and biological value of quinoa (Chenopodium quinoa Willd.). Current Opinion in Food Science, 14, 1-6.
147. Yıldırım, A. & Şimşek, H. (2016). Sosyal bilimlerde nitel araştırma yöntemleri. Ankara: Seçkin.10. Baskı, Ankara, 1-427.
148. Yıldırım, S., & Çalışkan, U. K. (2020). Kenevir ve sağlık alanında kullanımı. Ankara Eczacılık Fakültesi Dergisi / J. Fac. Pharm. 44(1): 112-136.
149. Yılmaz, G., & Yazıcı, L. (2022). Dünya’da yükselen değer; endüstriyel kenevir (Cannabis sativa L.). Bozok Tarım ve Doğa Bilimleri Dergisi, 1(1), 54-61.
150. Yılmaz, H. K., & Duru, M. D. (2011). Syanobakteri Spirulina platensis’in besin kimyası ve mikrobiyolojisi. Türk Bilimsel Derlemeler Dergisi, (1), 31-43.
151. Yılmaz, İ., & Şen, B. B. (2021). Keçiboynuzu unu (Ceratonia siliqua L.) kullanımının eriştelerin fiziksel, kimyasal ve Duyusal Özelliklerine Etkisi. Harran Tarım ve Gıda Bilimleri Dergisi, 25(3), 377-389.
152. Yurt, M., & Gezer, C. (2018). Chia tohumunun (salvıa hıspanıca) fonksiyonel özellikleri ve sağlık üzerine etkileri. Gıda, 43(3), 446-460.
153. Zamani, H., De Joode, M. E. J. R., Hossein, I. J., Henckens, N. F. T., Guggeis, M. A., Berends, J. E., de Kok, T. M. C. M. & van Breda, S. G. J. (2021). The benefits and risks of beetroot juice consumption: A systematic review. Critical reviews in food science and nutrition, 61(5), 788-804.
154. Zhu, J., Yi, J., Kang, Q., Huang, J., Cui, Y., Zhang, G., ... & Hao, L. (2021). Anti-fatigue activity of hemp leaves water extract and the related biochemical changes in mice. Food and Chemical Toxicology, 150, 112054.