The Functional Aspects of Spices Used in Turkish Cuisine
DOI:
https://doi.org/10.24925/turjaf.v12is2.2355-2367.7146Keywords:
Turkish Cuisine, Spices, Functional Components, Terpenoids, HealthAbstract
Turkish cuisine, throughout its history, has a wide range of spices due to the influence of various cultures and the rich lands of Anatolia. In this study, spices commonly used in Turkish cuisine were examined for terpenoids and phenolic compounds, which are functional components. Terpenoids are known for their antioxidant, anti-inflammatory, antimicrobial, and anticancer properties, while phenolic compounds exhibit strong antioxidant and pro-oxidant properties. By conducting a literature review, the active ingredient contents, antioxidant capacities, and ORAC values of 24 spices were determined. The evaluation of the research showed that the spices containing the most terpenoids and phenolic compounds were anise (11 types), poppy seed (10 types), black pepper (10 types), cinnamon (10 types), thyme (9 types), coriander (8 types), and sumac (8 types). The most common functional components found in the spices were carotene (alpha, beta, and gamma) (in 17 spices), tocopherol (alpha, beta, and gamma) (in 15 spices), phylloquinone (in 11 spices), lutein (in 9 spices), and betaine (in 8 spices). Studies support that these spices, which are indispensable elements of Turkish cuisine, have beneficial effects on human health, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer effects due to the various terpenoid and phenolic compounds they contain. This study highlights that Turkish cuisine, with its rich spice content, supports health maintenance and improvement. Considering the recent increase in functional nutrition practices for health, Turkish cuisine is well-suited to support functional nutrition. Given the potential health benefits of the spices used in Turkish cuisine, incorporating them into daily dietary habits is recommended for the sustainability of health.
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