Vegetables are important for human health because of their vitamins, minerals, phytochemical compounds, and dietary fiber content. Especially antioxidant vitamins (vitamin A, vitamin C, and vitamin E) and dietary fiber content have important roles in human health. Adequate vegetable consumption can be protective some chronic diseases such as diabetes, cancer, obesity, metabolic syndrome, cardiovascular diseases, as well as improve risk factors related with these diseases. In this chapter, basic information will be given about the classification of vegetables, preparation and cooking, and their effects on food content of vegetables and effects on health and diseases (diabetes, obesity, metabolic syndrome, cardiovascular diseases, and cancer).

Cyanobacteria are broadly producing secondary metabolites including cyanotoxins. More than 40 genera of cyanobacteria produce cyanotoxins. The presence of cyanotoxins in water presents a global problem due to environmental deterioration and possible toxic effects to human and animals. Because of anthropogenic activities and climate change, the occurrence of these toxins have been increasing worldwide. The major route of human exposure to cyanotoxins is the oral intake. Increased exposure of cyanotoxins brings some risks related to public health. In this review, possible genotoxic effects of well-known cyanotoxins (Cylindrospermopsin, Microcystin-LR, Nodularin, Anatoxin-a and Homoanatoxin-a) were deeply reviewed. This article aimed to explain genotoxic activity and mechanisms underlying the genotoxic effects of cyanotoxins by reviewing large databases.

Allium genus vegetables have significant functional effects on health. In recent years, consumer demand for black forms of these vegetables, produced from fresh Alliums through spontaneous fermentation at high temperature and humidity, has increased, while their functional effects have yet to be fully elucidated. The aim of this study was to compare the antioxidant capacity and total phenol content of various Allium vegetables (yellow onion, red onion, white onion, and garlic) in both their raw and black (fermented) forms. For the production of black onions and black garlic, unpeeled raw forms of these vegetables were kept at 75 °C and 90% humidity for 9 days. Afterward, fresh and fermented samples were lyophilized, dried, and evaluated for total phenol content by the Folin–Ciocalteu method and for antioxidant activity by the ABTS and DPPH methods. The total phenol content increased significantly in all samples after fermentation (p < 0.05), with the highest increases observed in garlic (216%), while the increases in onion species ranged between 44.6% and 118.3%. The increase in antioxidant capacity was also significant in all samples (p < 0.05) and was higher in garlic than in onions. Changes in antioxidant capacity and total phenol content indicate that fermentation improves the nutritional quality of these vegetables.

This study aimed to elucidate how psychological distress, self-control, and sustainable healthy eating behaviors interact to shape food addiction, by simultaneously modeling their direct and indirect effects in adult population. A cross-sectional survey was conducted with 985 adults (mean age: 28.8 ± 10.9) from community health centers in Elazığ, Turkey. Standardized instruments measured depression, anxiety, stress (DASS-21), self-control, sustainable healthy eating, and food addiction (YFAS). Statistical analyses included logistic regression and structural equation modeling (SEM). Food addiction prevalence was 34.9%. Individuals with food addiction had significantly higher mean depression, anxiety, and stress scores, and lower self-control (37.1 ± 4.3 vs. 40.2 ± 4.3, p < 0.001) and sustainable healthy eating scores (15.0 ± 3.9 vs. 17.6 ± 4.7, p < 0.001) compared to those without addiction. Logistic regression indicated that anxiety (OR[95% CI] = 1.27 [1.20–1.34]) was the strongest predictor, while higher self-control (OR = 0.92[0.88–0.95]) and sustainable eating (OR = 0.94[0.90–0.97]) reduced risk. The final model explained 44% of the variance. SEM showed that self-control and sustainable eating behaviors significantly mediated the relationship between stress and food addiction. Anxiety exerts the strongest direct influence on food addiction, while self-control and sustainable dietary habits serve as key mediators, particularly in the stress–food addiction pathway. These findings underscore the need for multidimensional interventions that integrate psychological and behavioral strategies to effectively prevent and manage food addiction. This study investigated how psychological distress (depression, anxiety, and stress), self-control, and sustainable healthy eating behaviors interact to influence food addiction among 985 adults in Türkiye. About one-third of participants met the criteria for food addiction, and those individuals showed higher levels of depression, anxiety, and stress, along with lower self-control and poorer adherence to healthy and sustainable eating habits. Statistical analyses revealed that anxiety was the strongest direct predictor of food addiction, while depression and stress affected it mainly through reduced self-control and unhealthy dietary patterns. Low self-control was also associated with a decline in sustainable eating behaviors, which in turn increased vulnerability to food addiction. These findings suggest that food addiction is not only a behavioral issue but also deeply connected to emotional regulation and lifestyle habits. Promoting mental well-being, strengthening self-control, and encouraging sustainable, balanced diets may help prevent or manage food addiction more effectively, supporting both personal health and broader public health goals.