Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits

ABSTRACT

The development of new functional foods for disease prevention is a major modern research challenge. Several traditional foods already serve as functional foods, without further development, as their preparation methods are generally well known in their native countries, where they are consumed for health benefits. Here, the functional potential of some Turkish traditional foods and beverages (tarhana, boza, shalgam, gilaburu juice, and hardaliye) are described. Their main characteristics, components, active substances, health benefits, and traditional uses are reviewed. Finally, their potential for use in disease prevention and their increasing global market share are highlighted.

KEYWORDS:

• Functional traditional food
• probiotic
• prebiotic
• synbiotic
• post-biotic

Disclosure statement

No potential conflict of interest was reported by the author.

Additional information

Funding

This work was not supported by any funding agency or grant.