Identification of the functional food potency of calkama: A traditional recipe with edible Mediterranean wild greens from Turkish cuisine

Altin G., Bildik F., Kasapoğlu K. N., Genc S., Genc M., Özçelik B.

MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM, cilt.14, sa.2, ss.207-218, 2021 (ESCI) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14 Sayı: 2
  • Basım Tarihi: 2021
  • Doi Numarası: 10.3233/mnm-200525
  • Dergi Adı: MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, CAB Abstracts, EMBASE, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.207-218
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

BACKGROUND: The phytochemical contents of traditional foods are necessary to further elucidate the impacts of the Mediterranean diet on health. Calkama is traditional food prepared by using wild green plants including chard (Beta vulgaris var.cicl), wild fennel (Foeniculum vulgare spp), common mellow (Malva sylvestris L), common poppy (Papaver rhoeas L), dock (Rumex spp), common nettle (Urtica dioica L), sow-thistle (Sonchus asper (L) Hill), common stork's bill (Erodium circutarium (L)L Her) and wild leek (Allium ampeloprasum L).