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Journals / Gıda ve Yem Bilimi Teknolojisi Dergisi / 2026 / Sayı: 35

Functional foods and health: Role and effects of parabiotics and postbiotics

Fonksiyonel gıdalar ve sağlık: Parabiyotikler ve postbiyotiklerin rolü ve etkileri

Evra Sarı(SAKARYA UYGULAMALI BİLİMLER ÜNİVERSİTESİ, LİSANSÜSTÜ EĞİTİM ENSTİTÜSÜ, GASTRONOMİ VE MUTFAK SANATLARI (YL) (TEZLİ))0000-0002-8120-1589
Mehmet Sarıışık(SAKARYA UYGULAMALI BİLİMLER ÜNİVERSİTESİ, TURİZM FAKÜLTESİ, GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ)0000-0002-0681-6137
Pages
13–29
Publication Date
2026-01-29
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Conclusion: In this review study, the general characteristics of functional foods known for their beneficial effects on health, their effects on diseases, natural foods containing functional properties and current research on their availability were examined.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Objective: The main objective of this study is to examine the structure, content and health effects of functional foods that meet the nutritional needs of consumers and are known for their contribution to health with current research.
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Key Findings & Data:Functional foods support the health of individuals beyond satisfying the feeling of hunger and balance between flavor and health in harmony with health life trends and thus find a wide place in the kitchens.
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Conclusion & Impact:Conclusion: In this review study, the general characteristics of functional foods known for their beneficial effects on health, their effects on diseases, natural foods containing functional properties and current research on their availability were examined.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:fonksiyonel gıdalar · parabiyotikler · postbiyotikler

Abstract

Objective: The main objective of this study is to examine the structure, content and health effects of functional foods that meet the nutritional needs of consumers and are known for their contribution to health with current research. Functional foods support the health of individuals beyond satisfying the feeling of hunger and balance between flavor and health in harmony with health life trends and thus find a wide place in the kitchens. Thus, products that both protect health and appeal to the palate are emerging. Parabiotics and postbiotics added to functional foods in recent studies also contribute to the enrichment of this field. In current studies, postbiotics and parabiotics are stated as new compounds that can directly show biological responses specific to healthy microbiota. Biotics, which are naturally found in many food products, find their place in the kitchens with the health components they contain. Conclusion: In this review study, the general characteristics of functional foods known for their beneficial effects on health, their effects on diseases, natural foods containing functional properties and current research on their availability were examined.

Özet

Amaç: Bu çalışmanın temel amacı, tüketicilerin hem besin ihtiyacını karşılayan hem de sağlığa olan katkıları ile bilinen fonksiyonel gıdaların yapısını, içeriğini ve sağlığa yönelik etkilerini güncel araştırmalarla incelemektir. Fonksiyonel gıdalar, yalnızca açlık hissini gidermekten öte bireylerin sağlığını desteklemekte ve sağlık yaşam trendleri ile uyum içinde, lezzet ve sağlık arasında denge kurmakta ve bu haliyle de mutfaklarda kendine genişçe yer bulmaktadır. Böylelikle hem sağlığı koruyan hem de damak zevkine hitap eden ürünler ortaya çıkmaktadır. Fonksiyonel gıdalara son zamanlarda yapılan araştırmalarda katılan parabiyotikler ve postbiyotikler de bu alanın zenginleşmesine katkıda bulunmaktadır. Yapılan güncel çalışmalarda, postbiyotikler ve parabiyotikler sağlıklı mikrobiyotaya özgü biyolojik tepkileri doğrudan gösterebilen yeni bileşikler olarak belirtilmektedir. Doğal olarak birçok gıda ürününde bulunan biyotikler içerdiği sağlık bileşenleri ile mutfaklarda da kendilerine yer bulmaktadır. Sonuç: Bu derleme çalışmasında, sağlığa yararlı etkileri ile bilinen fonksiyonel gıdaların genel özellikleri, hastalıklar üzerindeki etkileri, fonksiyonel özellik içeren doğal gıdalar ve kullanılabilirliği ile ilgili yapılan güncel araştırmalar incelenmiştir.

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Cite This Article

Sarı, E., Sarıışık, M. (2026). Functional foods and health: Role and effects of parabiotics and postbiotics. Gıda ve Yem Bilimi Teknolojisi Dergisi, Sayı: 35, 13–29. https://doi.org/10.56833/gidaveyem.1875767

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