Akademik Veri Yönetim Sistemi
DEPTHS OF SCIENCE, Cenk YÜCEL, Editör, İksad Yayınevi, Ankara, ss.75-89, 2022
Social, economic, and technological factors in human life cause
many habits to change. One of the habits affected by these factors is the
daily diet of people. Access to information more quickly with
developing technology triggers people to review their eating habits for
a healthier life. In response to the demands made on this subject, the
term functional food has entered our lives. Functional foods are defined
as foods that improve health status as well as meet basic nutritional
needs (Cencic & Chingwaru, 2010; Shahidi, 2004). Studies show that
functional foods have positive effects on health conditions such as
cardiovascular diseases (Chiu et al., 2018), diabetes (Alkhatib et al.,
2017), obesity (Sunkara & Verghese, 2014), neurodegenerative
diseases (John et al., 2020), healthy aging (Ferrari, 2004) and cancer
(Islam & Siddiqua, 2020). Fermented products containing probiotic
microorganisms constitute an important group among functional foods
that attract attention with their many health-beneficial features.
However, the use of postbiotics and paraprobiotics, which are a
discovery in functional food ingredients, has increased the interest in
this subject (Cuevas-González et al., 2020).