The Healing Power of Food
in: Let Food Be Your Medicine, and Medicine Be Your Food: Scientific Insights into the Healing Power of Nutrition, NOVA Publications , pp.105-142, 2026
- Publication Type: Book Chapter / Chapter Research Book
- Publication Date: 2026
- Publisher: NOVA Publications
- Page Numbers: pp.105-142
- Keywords: bioactive compounds, fermented foods, food, health, traditional medicine
- Ataturk University Affiliated: Yes
Abstract
Today, nutrition research seeks answers not only to the question of “What should we eat?” but also to multidimensional questions such as “How should public health be supported?” and “How should quality of life be increased?” through the foods we consume. Natural compounds derived from plants are at the root of the pharmacological knowledge that underpins modern medicine, and thanks to their bioactive properties, they offer significant opportunities to prevent chronic diseases and maintain health. Plant-based medicines have been used to treat diseases in various cultures for hundreds of years, and their health effects are supported by modern scientific studies. Spices have become an important component of functional foods, exhibiting various effects such as anticancer, antimicrobial, antioxidant, hepatoprotective, antidiabetic, and antidepressant, beyond their use as flavor enhancers from past to present, thanks to their high levels of bioactive components such as flavonoids, phenolic compounds, sulfur-containing compounds, tannins, alkaloids, phenolic diterpenes, and vitamins. Fermented foods such as yogurt, kefir, kombucha, cheese, sauerkraut, and kimchi, which are among the trending foods of recent times and are estimated to be more than 5000 in number, support digestive system health and contribute to the strengthening of the immune system through the probiotic microorganisms and bioavailable metabolites they contain. This section discusses the effects of plant-based ingredients, spices, fermented foods, and traditional medicines on health in light of scientific findings.