Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment

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dc.authorscopusid57190974099
dc.authorscopusid57202897863
dc.authorscopusid36174078500
dc.authorscopusid57222400978
dc.contributor.authorDoguer, C.
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorLevent, Okan
dc.contributor.authorTurkol, M.
dc.date.accessioned2022-05-11T14:07:28Z
dc.date.available2022-05-11T14:07:28Z
dc.date.issued2021
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.description.abstractColorectal cancer is one of the crucial reasons of morbidity and mortality globally. It has been postulated that functionally bioactive components found in certain foods may have been highly effective in preventing various lethal diseases including cancer. The current investigation highlights a previously unrecognized anticarcinogenic and apoptotic effects of the innovative beverage developed from sirkencubin syrup (SC), a traditional beverage from Turkish gastronomy, by naturally supplementating with purple basil and processing ultrasound treatment on human colon carcinoma cell (Caco-2) model. This observation was possibly related to the marked induction of antioxidant activities and bioactive flavonoid, phenolic, and aromatic components of SC supplemented with purple basil subsequent ultrasound treatment. Finally, our findings suggest that consumers’ sensory perception influencing food preferences was positively affected by ultrasound treatment, likely due to remarkable increases in certain aroma compounds of SC supplemented with purple basil and significant reduction in the total amount of ketones. Novelty impact statement: An innovative beverage with gastronomic values and ingredients was produced. Emerging ultrasound treatment approach enriched the bioactive components. Anticancer effects of innovatively developed beverages were determined as in vitro. © 2021 Wiley Periodicals LLC.
dc.identifier.doi10.1111/jfpp.15436
dc.identifier.issn0145-8892
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85102611506
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.15436
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5114
dc.identifier.volume45
dc.identifier.wosWOS:000630083700001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorDoguer, C.
dc.institutionauthorYıkmış, Seydi
dc.institutionauthorTurkol, M.
dc.language.isoen
dc.publisherBlackwell Publishing Ltd
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDiseases
dc.subjectKetones
dc.subjectSensory perception
dc.subjectUltrasonics
dc.subjectAnti-oxidant activities
dc.subjectAnticancer effects
dc.subjectApoptotic effects
dc.subjectAromatic components
dc.subjectBioactive components
dc.subjectColorectal cancer
dc.subjectFunctional beverages
dc.subjectUltrasound treatments
dc.subjectBeverages
dc.titleAnticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment
dc.typeArticle

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