Gok, IlkayGök, İlkayGök, İhsanGastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts2024-05-252024-05-25202368755-91291525-610310.1080/87559129.2021.19623402-s2.0-85112115118https://doi.org/10.1080/87559129.2021.1962340https://hdl.handle.net/20.500.14517/1034Gok, Ilkay/0000-0002-4871-8981The 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.eninfo:eu-repo/semantics/closedAccessFunctional traditional foodprobioticprebioticsynbioticpost-bioticReviewQ1Q139525682593WOS:000683193600001