Obesity and traditional nutrition: introduction of Turkish traditional foods, functional properties and biochemistry

Abstract

Obesity is raisingall over the World. The specialist investigates remedies for preventing and reducing of obesity. Fast food consumption, law economic subjects, nutrition habits and consumption with alienation from traditional food consumption etc. cause to obesity. There are some of Turkish food groups. One of them is Fermented Turkish foods have important and beneficial effects to health because of kinds of reasons. In the fermentation several bacteria speciesproduce biologically active peptides with enzymes such as proteinase and peptidase, and remove some non-nutrients. Among these peptides, conjugated linoleic acids (CLA) have a blood pressure lowering effect, exopolysaccharides exhibit prebiotic properties and many functional properties and help the prevent kinds of chronic diseases. It was reported biochemical positive effects of Lactic acid bacteria (LAB) and other contributed microorganisms.1In this review, it was examined Turkish traditional foods and nutrition habits by evaluating their biochemical and physiological properties in the food groups.