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ZULUĞ, Aslı

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Aslı

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    ReviewPublicationOpen Access
    Paving plant-food-derived bioactives as effective therapeutic agents in autism spectrum disorder
    (Hindawi Limited, 2021-08-23) Cruz-Martins, N.; Quispe, C.; Kirkin, C.; Şenol, E.; Zuluğ, Aslı; Özçelik, B.; Ademiluyi, A. O.; Oyeniran, O. H.; Semwal, P.; Kumar, M.; Sharopov, F.; López, V.; Gastronomy and Culinary Arts; ZULUĞ, Aslı
    Autism spectrum disorder (ASD) is a neurodevelopmental disorder, where social and communication deficits and repetitive behaviors are present. Plant-derived bioactives have shown promising results in the treatment of autism. In this sense, this review is aimed at providing a careful view on the use of plant-derived bioactive molecules for the treatment of autism. Among the plethora of bioactives, curcumin, luteolin, and resveratrol have revealed excellent neuroprotective effects and can be effectively used in the treatment of neuropsychological disorders. However, the number of clinical trials is limited, and none of them have been approved for the treatment of autism or autism-related disorder. Further clinical studies are needed to effectively assess the real potential of such bioactive molecules.
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    ArticlePublicationOpen Access
    Modeling of food consumption behavior in the quarantine period applied during the coronavirus SARS-CoV2 (COVID-19) outbreak in Turkey
    (MDPI, 2022-02) Zuluğ, Aslı; Temur, Dilay Merve; Kaya, Sevda; Ertem, Müge; Gastronomy and Culinary Arts; ZULUĞ, Aslı; Temur, Dilay Merve; Kaya, Sevda; Ertem, Müge
    The spread of coronavirus worldwide has affected consumer behavior in many ways. This paper tries to investigate the impact of the SARS-CoV2 (COVID-19) on food consumption behavior of consumers. Food consumption motivation data were assessed and compared before, during, and after the quarantine. An online survey was conducted among about 900 people from 54 different cities in Turkey, between April and May 2020, trying to understand consumers’ changing behavior in their food choices, preferences, and habits during the pandemic period. The aim of this paper is (i) to examine how consumer preferences were influenced by the COVID-19 quarantine period, using an ordered probit analysis, and (ii) to identify differences in the preferences for the food itself, food disinfection and cooking, and shopping preferences before and during the quarantine. Finally, as per the consumers’ body mass index (BMI), correlation with their mood and eating frequencies was observed. The findings indicate that, under stress conditions, like the quarantine period, food preferences and eating behavior changed, and consumers put all those emotions and information into their consumption process.