Browsing by Author "Toydemir,G."

Now showing 1 - 2 of 2

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: 19
Polyphenol-protein interactions and changes in functional properties and digestibility
(Elsevier, 2018) Ozdal,T.; Yalcinkaya,İ.E.; Toydemir,G.; Capanoglu,E.
Polyphenols provide extensive health benefits including prevention of certain chronic diseases. Polyphenols form complexes with proteins resulting with functional, nutritional and structural changes in both proteins and polyphenols. There exist a variety of factors that influence protein-phenolic interactions, including type of protein, structure of phenolic compounds, and environmental factors such as temperature, pH, salt concentration and presence of certain reagents. Processing may change the interactions, as well as stability and bioaccesibility of phenolic compounds. Even though the exact mechanism of protein-phenolic interactions is still unknown, their effects on the structural, functional and nutritional properties of proteins and phenolic compounds have been investigated. Although there exist controversial results (due to different analytical techniques used), in general, the published studies reveal that secondary and tertiary structures and solubility of proteins are altered with enhanced thermal stability while antioxidant capacity and bioavailability of phenolic compounds would likely decrease. In this chapter, the chemistry behind protein-phenolic interactions, factors affecting these interactions, and the structural, functional and nutritional changes in proteins and phenolic compounds resulting from the interactions and the characterization methods used are described. © 2019 Elsevier Inc.