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An evaluation of basic food science and main food biotechnology processes products from point of nutrition and obesity

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There is lot of problems that affected development of obesity. One of the most importantfactors must be nutrition habits and consumption trends of foods. Preferred in healthy conditions that name of balanced and sufficient nutrition. Turkish traditional foods and nutrition trends can support to prevent obesity when they Turkey has rich food varieties; most of them common foods whole the Anatolia, hosted lots of civilizations and mostly Turkish society. Foods are reflected culture of societies and formed long time during the historical periods. Turkey has kinds of food varieties in large scale. Some of them have functional effects to human health. These foods are consumed in all of the Regions of Turkey even in the world. Some of them are known and consumed in local regions of Turkey. These foods can be classified in a few groups. Such as Fermented milk products have natural probiotic bacteria. They are anticarcinogenic, antitumoral and cell defense mechanism developing, antimicrobial effect. Cooking of some herbs and spices and their products which have medicinal effects. Kinds of nuts; walnut, hazelnut, peanut, pistachio nut, almond. Nut have much quantity polyunsaturated fatty acids, and they are in rich protein including some special amino acids like arginine etc. The detailed summary of Turkish traditional foods against obesity and their functional properties and biochemistry reviewed by following literature. 


Turkish traditional foods, functional properties, biochemical effects, medicine nutrition and health