Browsing by Author "Kamiloglu,S."

Now showing 1 - 4 of 4

Citation Count: 3
1.02 - Polyphenols, Bioavailability and Potency
(Elsevier, 2022) Ozdal,T.; Kamiloglu,S.
Polyphenols are plant secondary metabolites comprising of a large class of compounds, which can be broadly classified as flavonoids including flavonols, flavones, flavanones, flavanols, isoflavones, anthocyanins and non-flavonoids including phenolic acids, tannins, stilbenes, and lignans. Polyphenols have important health-promoting effects according to their antioxidant, anti-inflammatory, antimicrobial and anticancer properties, among others. Importantly, the health-promoting effect of polyphenols greatly depend on their bioaccessibility and bioavailability in the digestive tract and circulatory system. Due to their consequences for bioavailability and human health, the interactions between dietary components, particularly phenolic compounds and gut microbiota, have gained significant attention. An overview of the reciprocal relationship between all subclasses of phenolic compounds and gut microbiota is presented in this chapter, as well as the importance of such interactions to bioavailability and human health. © 2022 Elsevier Inc. All rights reserved.
Citation Count: 19
Bioactive component analysis
(Elsevier, 2020) Kamiloglu,S.; Tomas,M.; Ozdal,T.; Yolci-Omeroglu,P.; Capanoglu,E.
Bioactive compounds including polyphenols, carotenoids, vitamins, omega-3 fatty acids, organic acids, nucleosides and nucleotides, and phytosterols have attracted great attention due to their role in prevention of several chronic diseases. Accordingly, the methods that are used to analyze these compounds are of interest. Many attempts have been made to provide sensitive and selective analytical methods for the determination and characterization of the bioactive compounds. In this chapter, spectrophotometric, fluorometric, chromatographic, enzymatic, and electrophoretic methods that are used to analyze bioactive compounds among others are presented along with the required pretreatments. In addition, the advantages and disadvantages of the existing analysis methods are highlighted. © 2021 Elsevier Inc. All rights reserved.
Citation Count: 14
Introduction to nutraceuticals, medicinal foods, and herbs
(Elsevier, 2021) Ozdal,T.; Tomas,M.; Toydemir,G.; Kamiloglu,S.; Capanoglu,E.
The attention in nutraceuticals and functional foods keeps growing, driven by progressive research efforts to identify the properties and potential applications of nutraceuticals. The current population and health trends are the main reasons for the growth of the functional food market. Cardiovascular disease remains the primary leading cause of death, and cancer, osteoporosis, and arthritis remain extremely common. Medicinal foods and herbs, considered as alternative medicine methods, do not reject the validity and effectiveness of modern medicine, but rather play a role in supporting the treatment with modern medicine. Phytochemicals with therapeutic effects from various parts of plants have been used for food, spice, and medicinal purposes since the beginning of human history. The most important uses of aromatic plants can be listed as their application in pharmaceutical, perfume, cosmetics, toothpaste, soap, sugar, beverage, and food industries. Essential oils used in many industries, such as cosmetics, food, chemistry, and medicine, are also obtained from medicinal and aromatic plants. In addition, chewing gum, healing and relaxing tea production, paint, resin, gum, animal feed, building-coating materials, aroma, and natural pesticides are also considered. In this chapter, nutraceuticals, health effects of medicinal foods and herbs, the use of aromatic and medicinal herbs, herb products market, and present problems are evaluated in detail. © 2021 Elsevier Inc. All rights reserved.
Citation Count: 1
Regulatory aspects
(Elsevier, 2020) Kamiloglu,S.; Ozdal,T.; Capanoglu,E.
Globally increased food fraud and adulteration through practices including, among the others, misrepresentation or mislabeling led to the development of laws, policies, and standards to produce authentic and traceable food products in several countries. It is critical to review the national regulations to provide a comparative evaluation of global food authenticity and traceability systems. Accordingly, in this chapter, an overview of the present food authenticity and traceability regulations in European countries (European Union and other exporting countries), the United States, Canada, China, Japan, Australia, New Zealand, and other countries are presented. Overall, considering the complexity of worldwide food networks, the development of standardized and harmonized regulations to improve authenticity and traceability across the whole food sector is not only challenging but also a necessity for the entire food industry. © 2021 Elsevier Inc. All rights reserved.