Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Subject: search.filters.subject.Nutrition

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  • Review
    Citation - Scopus: 1
    Effect of Probiotics and Prebiotics on Gut-Brain Axis;
    (Sidas Medya A.S., 2019) Özer,M.; Özyurt,G.; Harsa,Ş.T.
    People have been started to consume functional foods that promote health with changing nutritional dynamics all over the world. Psychological signs such as level of daily stress and emotional changes affect the microbiota negatively. Neuropsychiatric disorders cause irregular release of neurotransmitters like gamma-aminobutyric acid; therefore, functional food ingredients can be used as therapeutic agents. The purpose of this study is to review the positive impacts of prebiotics, and probiotics, and functional foods containing these ingredients on the gut-brain axis through the health of microbiota. The definition of probiotics and prebiotics and their neurotransmitters secreted, the effects on neuropsychological health, the role of intestinal metabolic disorders in the formation of neuropsychiatric diseases, the importance of gut-brain axis on this mechanism are presented in the light of scientific researches and current literature. In this study, the contribution of food biosciences into this interdisciplinary area is highlighted. © 2019 Authors. All rights reserved.
  • Article
    Citation - WoS: 14
    Citation - Scopus: 23
    Water-Soluble Antioxidant Potential of Turkish Pepper Cultivars
    (American Society for Horticultural Science, 2008) Frary, Anne; Keçeli, Mehmet Ali; Ökmen, Bilal; Şığva, Hasan Özgür; Yemenicioğlu, Ahmet; Doğanlar, Sami
    In this work, 29 pepper cultivars that represent the diversity of types and varieties grown in Turkey were analyzed for water-soluble antioxidant capacity and phenolic and vitamin C contents. In addition, 14 non-Turkish cultivars were tested for comparison. Significant diversity was observed in the different cultivars with the most variation (7.4-fold) seen for total antioxidant capacity, which ranged from 2.57 to 18.96 mmol Trolox/kg. Vitamin C content for the peppers ranged from 522 to 1631 mg·kg-1, a 3.1-fold difference, whereas total phenolic content for the pepper cultivars ranged from 607 to 2724 mg·kg-1, a 4.5-fold difference. When cultivars were grouped by morphology/ use, it was found that some types had significantly more variation and higher antioxidant activities than other types. Thus, for water-soluble antioxidant capacity, most variation was seen in long, blunt-ended Çarliston types, whereas long, pointed Sivri peppers had the highest mean capacity. Bell-shaped Dolmalik and Sivri peppers had the most variation for phenolic content, but fancy Süs and Sivri types had the highest means for this trait. Dolmalik types showed the most variation for vitamin C content, whereas Süs and Sivri peppers had the highest means for this character. All three parameters were significantly and positively correlated with the strongest correlation between total antioxidant capacity and phenolic content (r = 0.71). The presence of significant variation for antioxidant content in Turkish germplasm indicates that this material can be used for improvement and genetic mapping of nutritional content in pepper.