Genetik Varyasyonlar Doğrultusunda Antioksidan Odaklı Menü Planlaması: Gastronomi Temelli Bir Model (Antioxidant-Focused Menu Planning Based on Genetic Variations: A Gastronomy Based Model)

Dilek ÇİFTCİ; Özgür KIZILDEMİR

doi:10.63556/jotags.2026.1826

Authors

Dilek ÇİFTCİ
Özgür KIZILDEMİR

DOI:

https://doi.org/10.63556/jotags.2026.1826

Keywords:

Nutrigenetics, Antioxidant, Genetic variation, Gastronomy, Menu planning

Abstract

Genetic variations play an important role in the variability of metabolic responses to nutrients and bioactive compounds among individuals. In particular, genetic differences associated with the antioxidant defense system highlight the need for personalized nutritional approaches in combating oxidative stress. The aim of this study is to develop a gastronomy-based sample menu focusing on the antioxidant-related dimension of the nutrigenetic nutrition model developed within the scope of a doctoral thesis and to evaluate the nutrient composition and antioxidant capacities of the dishes included in this menu. In this study, a one-day sample menu was planned based on vegetables, fruits, spices, fermented foods, and functional components reported in the literature to have high antioxidant capacity. The recipes included in the menu were standardized, and the energy, macro- and micronutrient contents per portion were calculated using the Nutrition Information System (BEBIS). The antioxidant capacities of the dishes were evaluated through calculations based on the ORAC (Oxygen Radical Absorbance Capacity) approach by considering recipe ingredients and portion sizes. The findings indicate that dishes with greater diversity of plant-based ingredients provide higher antioxidant capacity.

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