Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 7 Issue 3

Functional Foods Used for Medical Purposes in Türkiye

Hasan ÖZÇELİK

Süleyman Demirel University, Faculty of Science and Arts, Department of Biology, Isparta, Türkiye

*Corresponding Author: Hasan Özçelik, Süleyman Demirel University, Faculty of Science and Arts, Department of Biology, Isparta, Türkiye.

Received: January 02, 2023; Published: February 03, 2023

Abstract

The aim of this study is to introduce some foods produced by traditional methods and used for therapeutic purposes in Türkiye with various aspects. The study is the result of observations made in various provinces of the country and at different times. The foods with therapeutic purposes are the most important group of functional foods Anatolian people have been able to produce medicinal foods for different health problems in time. Practices and inventions in the products had often started with a sad story, but they succeeded in end. Today, however, this important culture is on verge of disappearing with influence of modern medicine. In this article; among the functional foods produced in Türkiye and considered important for treatment, the important ones are explained. It is thought that information given will contribute to the world of science and people suffering from food shortages. Its purpose is to introduce functional foods, which are on the verge of disappearance and produced in Anatolia, in various aspects. Functional foods within scope of the article are classified below These are eaten foods like propolis, karakovan honey, rice with sprouts, arab vaccine, pine yoghurt, herbal cheese, fig mixed incirkarma in Turkish), halva's (çakal halva, andız halva, çovan halva etc.), pastries and molasses (grape molasses, plum molasses, carob molasses, mulberry molasses and fruit pulp) etc.), spices. Pine gum, iledin gum, mestiken gum, kenger gum etc. are chewed in the mouth. Probiotics, salep, boza, vinegar, turnip juice, kefir, ayran, centaury oil, black cumin oil, almond oil, salted water, tarhana soup, rose juice, thyme juice, lavander juice, myrtle juice etc. aromatic plant juices (hidrosols), essential oils and mixtures etc. are drinked or driven to skin to against various diseases. Although purposes of use of these products are different. They are generally foods that increase body resistance, facilitate digestion, prevent poisoning, heal wounds, relieve colds, and are beneficial for oral and dental health. Fruits rice under ground parts of the medicinal and aromatic plants in vitamins, herbal cheese, green cheese, propolis, chestnut honey, delibal, molasses (carob molasses, rosehip molasses, grape molasses, andız molasses), arap aşı, tarhana and fruit pulps, baldırıkara syrup, vinegars and pickles (turnip juice, rose vinegar etc.), head and trotter meal, boiled bone broth, aromatic herbal teas, slimming teas, gum etc. identified important functional foods. These foods can be eaten plain or mixed. Some are mixed; some of them are made into thin layers and used as moxibustion i.e applied to skin. In this article, the raw materials, production and use of about 50 functional foods are explained. All of the products are local and generally original. Also, among the functional foods produced in Türkiye and considered important for health, the important ones are explained. The therapeutic use of these foods is generally in the form of eating, drinking, and chewing in the mouth but some can also be applied to the skin or wrapped.

Keywords: Functional Foods; Molasses; Medicinal Gums; Immunotherapy; Folk Medicine; Aromatherapy; Essential Oils

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Citation

Citation: Hasan ÖZÇELİK. “Functional Foods Used for Medical Purposes in Türkiye".Acta Scientific Nutritional Health 7.3 (2023): 03-16.

Copyright

Copyright: © 2023 Hasan ÖZÇELİK. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

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