BaSeFood D1.1 : National traditional foods documented files

BaSeFood (G.A. n° 227118) Sustainable exploitation of bioactive components from the Black Sea Area traditional foods

D 1.1 – National country specific documented traditional foods files

Overall compilation: Hellenic Health Foundation

Due date of deliverable: [November 2009] Actual submission date (first draft): [December 2009] Final submission date: [September 2010] Start date of project: 1 April 2009 Duration: 36 months Organisation name of lead contractor for this deliverable: [HHF, P03] Dissemination level: PU

1 BaSeFood D1.1 : National traditional foods documented files

Overall D1.1 compiler: Effie Vasilopoulou Dept. of Hygiene, Epidemiology and Medical Statisics, University of Athens Medical School and HHF Collaborator

Authors :

Effie Vasilopoulou, Antonia Trichopoulou Hellenic Health Foundation (HHF), Greece

K. S. Fedosova, V. V. Yashkina, L. V. Kapreliants, S. N. Fedosov Odessa National Academy of Food Technologies (ONAFT), Ukraine

Mariia Mudryk, Nadiya Boyko Uzhhorod National University (UZHNU), Ukraine

Dmitry Karpenko Moscow State University of Food Productions (MSUFP), Russian Federation

Carmen Costea, Alexandru Stroia, Codrin Chiru Bucharest University of Economics (ASE), Romania

Zaza Kilasonia Biological Farming Association (ELKANA), Georgia

Iordanka Alexieva University of Food Technologies (UFT), Bulgaria

Bike Kocaoglu, Osman Hayran T C Yeditepe University (YEDITEPE), Turkey

BaSeFood Co-ordinator: Filippo D’ Antuono, University of Bologna - UNIBO

Work package 1 Leader: Antonia Trichopoulou, Hellenic Health Foundation - HHF

2 BaSeFood D1.1 : National traditional foods documented files Antonia Trichopoulou, Hellenic Health Foundation - HHF

Table of contents Page

Executive Summary 4

Introduction 5

Methodology 5

Documentation of traditional foods 5

Prioritization of traditional foods 7

Evaluation and selection of traditional foods 8

List of traditional foods per food category 10

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Executive Summary

In the context of the FP6 NoE EuroFIR (www.eurofir.net) a common methodology for the investigation of traditional foods was gradually established across Europe. A procedure for the selection of traditional foods and recipes to be included in the EuroFIR pilot study was also established. This procedure has three steps: documentation, prioritization and evaluation.

In the context of the Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood) project (http://www.basefood- fp7.eu/), the EuroFIR methodology is being expanded to the following Black Sea Area Countries (BSAC): Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine. Regarding the procedure for the selection of traditional foods and recipes to be included in the BaSeFood pilot study, some additions specific to the focus of BaSeFood have been introduced, namely in relation to their bioactive content. The outcome from the application of the above described procedure is the development of the “BaSeFood traditional foods archives”, which was used for the selection of traditional foods to be further investigated in BaSeFood.

The traditional foods integrated in the national documented files were initially prioritized following EuroFIR based guidelines and then further evaluated at the consecutive evaluation workshop. This document presents the list of Black Sea Area Countries traditional foods per food category based on the “BaSeFood traditional foods archives”, while the traditional foods that were selected for further investigation are indicated in blue bold fonts. In the “BaSeFood traditional foods archives”, which are publicly available at the BaSeFood website, specific details on each traditional food recipe are available. For this purpose the food code, which is unique for each food and specific to the traditional foods documentation file, is presented in this document.

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Introduction

The work presented in Deliverable D1.1 “National country specific documented traditional foods files” was implemented in the context of Task 1.1 ”Surveying traditional foods of the Black sea countries” of WP1 of the BaSeFood project, which is coordinated by the Hellenic Health Foundation. The documented traditional foods files were compiled by the Black Sea Area Countries (BSAC), who are liable for the credibility of their integrated data, while contributions are acknowledged to Paul Finglas (Institute of Food Research, United Kingdom) and Helena Soares Costa (Instituto Nacional de Saúde Doutor Ricardo Jorge, Portugal) for their EuroFIR input (http://www.eurofir.net); Paul Kroon (Institute of Food Research, United Kingdom) and Filippo D' Antuono (project coordinator - University of Bologna) for the revision of the bioactive content of the traditional foods; Filippo D’ Antuono for the revision of taxonomic names and in general his coordination contribution.

BaSeFood Task 1.1 is divided into 4 subtasks:

Sub-task 1.1.1: Development of national documented traditional food files Sub-task 1.1.2: Identification of target bioactive components on the basis of available evidence and available data on health priorities of BSAC Sub-task 1.1.3: Prioritisation of traditional foods Sub-task 1.1.4: Evaluation and selection of foods for further investigation

The activities of sub-tasks 1.1.1, 1.1.3 and 1.1.4 are briefly described in the current report (D1.1), while the activities of sub-task 1.1.2 are presented in Deliverable D1.2. The draft versions of both deliverables were used as a guide for the evaluation and selection of traditional foods for further investigation at the sub-task 1.1.4 evaluation workshop, held in Plovdiv (October 29th, 2009).

Methodology

Documentation of traditional foods

The BSAC of BaSeFood developed national documented traditional food files based on EuroFIR guidelines with additions specific to the focus of BaSeFood

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(available at the BaSeFood public website - http://www.basefood- fp7.eu/dissemination/public_deliverables/d_1_1_national_country_specific_docum ented_traditional_foods_files), mainly regarding the collation of information on bioactive substances of the traditional foods. In this document we focus in principle on the polyphenols : coumestans, flavonoids (flavones, flavanones, flavonols, flavan-3-ols, anthocyanidins, isoflavones), lignans, phenolic acids and the plant based bioactive compounds: alk (en)yl-cysteine sulfoxides, capsaicinoids, carotenoids, (dihydro)chalcones, glucosinolates / isothiocyanates, phytosterols, polyacetylenes, stilbenes, which are listed in deliverable D2.1 "Report on target bioactive compounds with putative health benefits".

The documentation of the traditional character, in adherence to the EuroFIR definition, is a prerequisite for the food to be integrated into the national documented file. The national files are excel files consisting of 5 spreadsheets and contain information on the:

Spreadsheet 1: Description / origination of the traditional foods Spreadsheet 2: Traditionality of the food according to the EuroFIR definition Spreadsheet 3: Consumption of the food or its wider food group Spreadsheet 4: Availability of composition data Spreadsheet 5: References supporting all the collated information

A presentation on how to correctly follow the documentation guidelines for the completion of the files was provided to BSAC by the task leader at the BaSeFood kick off meeting, held in Istanbul (June, 2009). Having obtained confirmation from HHF that the documentation files are being completed correctly, partners were asked to continue building up their documentation files and to deliver their completed national traditional foods files before the sub-task 1.1.4 evaluation workshop, held in Plovdiv (October, 2009), irrespective of the number of traditional foods that had been integrated at the time. The national documented traditional food files delivered were integrated into the “BaSeFood traditional foods archives” as a first attempt to systematically register BSAC traditional foods. These national files, which are publically available at the BaSeFood website http://www.basefood- fp7.eu/dissemination/public_deliverables/d_1_1_national_country_specific_docum ented_traditional_foods_files, may be further enriched by the compilers in the future. However, for the purposes of the BaSeFood project the selection of traditional foods was based on the traditional foods integrated into the delivered files, the number of which varies, as presented below:

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ONAFT - Ukraine (26 foods included) UZHNU - Ukraine (53 foods included) MSUFP – Russian Federation (37 foods included) ASE – Romania (30 foods included) ELKANA (37 foods included) UFT (82 foods included) YEDITEPE (16 foods included)

In order for the two Ukrainian partners not to overlap, it was agreed beforehand that UZHNU will focus on the traditional foods of West Ukraine, mainly Transcarpathian, Lviv and Ivano-Frankivsk regions. The national documentation files of BaSeFood include foods belonging to the following 6 food categories of BaSeFood interest, which means that by default all the foods included in the files contain bioactives:

1. Cereal or cereal based foods 2. Vegetable or vegetable based foods 3. Fruit or fruit based foods 4. Oilseeds or oilseed products 5. Herbs, spices and aromatic plants 6. Low or non alcoholic fermented foods and beverages of plant origin

Prioritization of traditional foods

Once partners delivered their national documented traditional foods file, based on this file HHF developed their respective prioritization file, which was sent to partners together with the prioritization guidelines, so they could make an initial prioritization of their foods, taking into account specific criteria such as:

• Availability or not of composition data with focus on data on bioactive substances • High or low consumption

From their prioritized food list partners identified the top prioritized foods of each food category. Consequently the top 6 prioritized traditional foods (one from each food category) were presented in detail at the evaluation workshop, held in Plovdiv. As it was impractical to explicitly present all the integrated traditional foods of the national files due to time constraints, the prioritization guidelines served as an initial prioritization of the presented foods.

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Evaluation and selection of traditional foods

As mentioned above the prioritization guidelines take under consideration the lack of data on specific food bioactive substances and the consumption of the food. Additional evaluation criteria were introduced at the sub-task 1.1.4 workshop, held in Plovdiv, where following discussions a final list of prioritised traditional foods per country for further investigation was agreed upon. The additional evaluation criteria considered for the finalization of the list are:

• Health claims and nutrient profiling • Food biodiversity and food composition • Target bioactive components with putative health effects • Technological criteria • Marketing potential • Additional inputs in relation to Task 1.3 “Documenting and describing additional traditional foods of the BSAC”

The list of selected traditional foods per food group and country derived from the evaluation workshop, held in Plovdiv, is presented below. These selected foods are also highlighted in blue bold fonts in the table of "Traditional foods per food category based on the BaSeFood archives" on page 10.

1. Cereal or cereal based foods

• Sour rye bread - Ukraine • Buckwheat porridge crumby- Russian Federation • Cornmeal mush (Mămăligă) - Romania • Tsiteli Doli Bread - Georgia • Baked layers of pastry stuffed with pumpkin (Tikvenik) - Bulgaria • Bulgur pilaf -Turkey

2. Vegetable or vegetable based foods

• Ukrainian borsch – Ukraine (ONAFT) • Transkarpathian green borshch - Ukraine (UZHNU) • Vegetable okroshka (soup) - Russian Federation • Nettle sour soup (ciorba) - Romania • Nettles with walnut sauce - Georgia • Rodopian dried beans - Bulgaria • Kale soup -Turkey

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3. Fruit or fruit based foods

• Uzvar (Compote) – Ukraine • Watermelon juice - Russian Federation • Plums jam (Magiun) - Romania • Churchkhela - Georgia • Rose jam - Bulgaria • Fruit of the evergreen cherry laurel -Turkey

4. Oilseeds or oilseed products

• Roasted sunflower seeds – Ukraine • Mustard oil - Russian Federation • Flax oil - Georgia • Tahan Halva - Bulgaria

5. Herbs, spices and aromatic plants

• Pomazanka – Ukraine • Herbal dish - Romania • Wild plum sauce - Georgia • Mursal tea- Bulgaria • Black tea -Turkey

6. Low or non alcoholic fermented foods and beverages of plant origin

• Sauerkraut – Ukraine • Kvass southern - Russian Federation • Elderberry soft drink (Socata) - Romania • Millet ale (Boza) - Bulgaria • Sautéed pickled green beans -Turkey

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TRADITIONAL FOODS PER FOOD CATEGORY BASED ON THE BASEFOOD ARCHIVES

CEREAL OR CEREAL BASED FOODS

Country Food code Food name (english) Brief food description Specific bioactive substances

Type of khachapuri (cheese cake) No relevant bioactives, in the common version, prepared with Georgia 12 Achma made with boiled layers of dough white flour

Phytosterols (beta-sitosterol) , Flavones (luteolin, apegenin), A type of pilav containing rice coated Flavonols (kaempferol, quercetin, isorhamnetin, myricetin), Turkey 10 Anchovy pilav with anchovies Tocopherols (alfa-tocopherol), Secoiridoids (oleoeuropeine derivatives), Squalene

Russia 7 Arnautes Light brown bread rolls Carotenoids (lutein), Phenolic acids (ferulic acid derivatives)

No relevant amounts of plant origin bioactives, if prepared with Bulgaria 15 Banitza Salty baked layers of pastry with curd white flour

Sweet baked layers of pastry with No relevant amounts of plant origin bioactives, if prepared with Bulgaria 13 Banitsa saralia sugar syrup white flour

Russia 4 Barley porridge A mass of cereal grains boiled soft Carotenoids, beta-glucans

A type of flat bread baked from dough Russia 8 Borodinsckiy bread Lignans, Phenolic acids (ferulic acid) of rye and wheat flour

A staple element of every meal made Phytosterols, Flavonoids, Lignans, Phenolic acids in the Bulgaria 20 Bread from flour (wheat, rye millet) variants made from non-refined flour

Bread made from wheat and maize No relevant amounts of plant origin bioactives, if prepared with Bulgaria 4 Bread, non fermented flour, sprinkled with ash water. white flour

A type of flat bread baked from dough Russia 6 Bread of buckwheat flour Phytosterols (beta-sitosterol), Flavonols (rutin) of buckwheat and wheat flour

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Ukraine - A sort of porridge prepared from 3 Buckwheat kasha, baked Phytosterols (beta-sitosterol), Flavonols (rutin) ONAFT boiled buckwheat with butter

Ukraine - Boiled buckwheat porridge served 27 Buckwheat porridge, boiled Phytosterols (beta-sitosterol), Flavonols (rutin) UZHNU with butter

A mass of non-agglomerated Russia 2 Buckwheat porridge crumbly tenderized cereal grain prepared Phytosterols (beta-sitosterol), Flavonols (rutin) from fried buckwheat

Light brown grains from primitive Carotenoids (lutein), Phytosterols (beta-sitosterol), Phenolic Turkey 14 Bulgur wheat species specific to the rural acids (ferulic) Black Sea region

Alk (en)yl-cysteine sulfoxides, Carotenoids (lutein, A type of pilaf made from bulgur Turkey 16 Bulgur pilaf lycopene), Phytosterols (beta-sitosterol), Flavanols and served hot (quercetin, kaempferol), Phenolic acids (ferulic)

Georgia Cake "Nazukhi" A cake made from wheat flour No relevant bioactives, in the version prepared with white flour 8

Sweet boiled cheese balls from Ukraine - cottage cheese, which are served hot 31 Cheese balls, boiled Carotenoids (lutein) UZHNU seasoned with dried crusts and lukewarm sour cream

Carotenoids (lutein, zeaxanthine), Phytosterols (beta- Turkey 3 Corn meal mash Porridge sitosterol), Tocopherols (beta-tocopherol), Phenolic acids (ferulic acid derivatives)

A medium-thick, yellow-coloured and Carotenoids (lutein, zeaxanthine), Phytosterols (beta- Ukraine - 29 Corn meal porridge slightly sourish porridge, served hot sitosterol), Tocopherols (beta-tocopherol), Phenolic acids UZHNU with sour milk. (ferulic acid derivatives)

Mămăliga is prepared from corn Carotenoids (lutein, zeaxanthine), Phytosterols (beta- Romania 13 Cornmeal mush (Mămăligă) flour boiled in salted water sitosterol), Tocopherols (beta-tocopherol), Phenolic acids (ferulic acid derivatives)

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A thick corn soup with equal parts of Carotenoids (lutein, zeaxanthine), Phytosterols (beta- Turkey 2 Cracked corn soup cracked corn and pinto beans, served sitosterol), Tocopherols (beta-tocopherol), Phenolic acids both hot and cold. (ferulic acid derivatives). Oligosaccharides from beans

Bread slices dipped in milk and eggs and fried. They are served hot, No relevant amounts of plant origin bioactives, if prepared with Bulgaria 2 French toast,"fried bread slices" sprinkled with sugar, honey, jam or white flour cheese.

A cereal based product which is Bulgaria 7 Grains, boiled served cooled with walnuts spread on Phytosterols, Tocopherols, Lignans, Phenolic acids the surface.

A type of flat bread baked from dough Russia 5 Grechaniki Phytosterols (beta-sitosterol), Flavonols (rutin) of buckwheat flour

Turkey 9 Green beans with rice A rice and vegetable dish Phenolic acids (ferulic acid deirvatives)

A dessert made of semolina, oil, Bulgaria 17 Gris halva Phytosterols, Tocopherols, Lignans, Phenolic acids sugar and walnuts

Carotenoids (lutein, zeaxanthine), Phytosterols (beta- Ukraine - 6 Hutsulian kulesha (hominy) A porridge prepared from maize sitosterol), Tocopherols (beta-tocopherol), Phenolic acids ONAFT (ferulic acid derivatives)

A thick boiled corn porridge with fried Carotenoids (lutein, zeaxanthine), Phytosterols (beta- Ukraine - 28 Hominy lard and brynza (sheep’s milk sitosterol), Tocopherols (beta-tocopherol), Phenolic acids UZHNU cheese) (ferulic acid derivatives)

No recent evidence available; likely Phytosterols, Phenolic Georgia 2 Italian millet gruel A slightly thick gruel of itallian millet acids

Flavonols (quercetin, kaempferol), Flavan-3-ol monomers Ukraine - 33 Jam rolls Croissant filled with jam (catechin, epicatechin), Flavan-3-ol oligomers (procyanidins), UZHNU Anthocyanidins

A pancake like product, prepared on No relevant amounts of plant origin bioactives, if prepared with Bulgaria 9 Katmi an earthen plate. white flour

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Ajarian khachapuri, filled with cheese No relevant bioactives, in the common version, prepared with Georgia 10 Khachapuri (Cheese cake) Adjarian and topped with a raw egg white flour

Khachapuri (Cheese cake) of yeast A bread dish filled with cheese. The No relevant bioactives, in the common version, prepared with Georgia 9 dough bread is leavened and allowed to rise white flour

A wheat flour bread with a hole in the No relevant amounts of plant origin bioactives, if prepared with Bulgaria 10 Kravai (bread in the form of a ring) centre white flour

Georgia 7 Khalipapa (Thin Wheat Gruel) Gruel made from wheat seeds Carotenoids (lutein), Phenolic acids (ferulic acid derivatives)

A bread dish filled with tinned kidney Georgia 11 Lobiani (Bean cake) Flavonols (quercetin, kaempferol), Oligosaccharides beans

Alk (en)yl-cysteine sulfoxides, Phytosterols, Flavonoids, Bulgaria 19 Luchnik Pastry with onion and many spices Phenolic acids

Carotenoids (lutein, zeaxanthine), Phytosterols (beta- Corn bread, round shaped, 2-3 cm Turkey 1 Maize bread sitosterol), Tocopherols (beta-tocopherol), Phenolic acids thick (ferulic acid derivatives)

Carotenoids (lutein, zeaxanthine), Phytosterols (beta- Ukraine - 8 Maize bread Corn bread sitosterol), Tocopherols (beta-tocopherol), Phenolic acids ONAFT (ferulic acid derivatives)

Carotenoids (lutein, zeaxanthine), Phytosterols (beta- Georgia 3 Maize cake (Mchadi) Cake made from maize flour sitosterol), Tocopherols (beta-tocopherol), Phenolic acids (ferulic acid derivatives)

A donought like product, consumed No relevant amounts of plant origin bioactives, if prepared with Bulgaria 12 Mekitsi mostly as breakfast or snack. white flour

No recent evidence available; likely Phytosterols, Phenolic Georgia Cake made from millet flour 4 Millet cake acids

No recent evidence available; likely Phytosterols, Phenolic Georgia Cake made from wheat and millet flour 5 Millet cake (Chvishdari) acids

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Ukraine - A porridge, the main component of No recent evidence available; likely Phytosterols, Phenolic 4 Millet kasha, baked ONAFT which is millet grains acids

No recent evidence available; likely Phytosterols, Phenolic Russia A mass of cereal grains boiled soft 3 Millet porridge acids

A pastry based very popular main No relevant amounts of plant origin bioactives, if prepared with Bulgaria 1 Mlin course, served with yogurt white flour

A thick, homogeneous mush from No relevant amounts of plant origin bioactives, if prepared with Bulgaria 21 Mush (kasha) flour sprinkled with cheese crumbs white flour and served hot.

Ukraine - No relevant bioactives, in the common version, prepared with 34 Paska Bread Traditional Easter bread UZHNU white flour

No relevant amounts of plant origin bioactives, if prepared with Bulgaria 11 Pogacha A round ritual wheat flour bread white flour

Maize flour cooked to a paste-like Bulgaria 8 Polenta Carotenoids, Phenolic acids product.

Pieces of bread cooked in water or No relevant amounts of plant origin bioactives, if prepared with Bulgaria 22 Porridge milk white flour

A white dense homogeneous mass of Russia 1 Semolina porridge Carotenoids semolina

Rye bread is a type of bread made Ukraine - 1 Sour rye bread with various percentages of flour Lignans, Phenolic acids (ferulic acid) ONAFT from rye grain

Alk (en)yl-cysteine sulfoxides, Carotenoids (lutein, beta- Turkey 11 Spinach 'gözleme' Pastry with a spinach filling carotene), Flavonoids and Flavonoid glycosides

Layers of pastry with spinach and Carotenoids (lutein, beta-carotene), Flavonoids, Phenolic Bulgaria 18 Spinach pastry cheese. acids

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A dessert made of layers of pastry Carotenoids (a and β-carotene), Phytosterols, Flavonoids, Bulgaria 16 Tikvenik with pumpkin, sugar, cinnamon, Lignans, Phenolic acids walnuts

A cereal based product, made from Bulgaria 5 Trahana Flavonoids, Lignans, Phenolic acids groats and used like pasta

A cereal based product with peppers, Bulgaria 6 Thracian trahana Carotenoids, Flavonoids, Lignans, Phenolic acids used like pasta

Ukraine - Transcarpathian dumplings with Cut and boiled pieces of dough with 30 Carotenoids (lutein), Phytosterols (ß-sitosterol) UZHNU poppy poppy seeds

A light blue tinged bread of oblong Georgia 1 Tsiteli Doli bread with Makhobeli or oval shape, containing a small Flavones (luteolin) , Flavonols (quercetin) amount of floured makhobeli

Salty baked layers of pastry, No relevant amounts of plant origin bioactives, if prepared with Bulgaria 14 Vita Banitsa arranged like a snail white flour

Ukraine - Deep-fried dough balls with icing No relevant bioactives, in the common version, prepared with 35 Wheat (flour) rolls UZHNU sugar white flour

Taditional Christmas dish with Carotenoids (lutein), Phytosterols (ß-sitosterol, campesterol, Ukraine - 32 Wheat and Honey Christmas Dish wholewheat grain, honey, nuts, poppy stigmasterol), Flavonols (quercetin), Anthocyanidins UZHNU seeds and raisins. (cyanidin), Tannins

Georgia 6 Wheat Gruel "Tsandili" Sweet gruel made from wheat seeds Carotenoids (lutein), Phenolic acids (ferulic acid derivatives)

White bread is bread made from Ukraine - No relevant bioactives, in the common version, prepared with 2 White Bread wheat flour from which the bran and ONAFT white flour often the germ have been removed

A pastry based breakfast, snack or Bulgaria 3 Zelnik (layered pastry with leek) Alk (en)yl-cysteine sulfoxides, Flavonoids main dish filled with leek and groats

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VEGETABLE OR VEGETABLE BASED FOODS

Country Food code Food name (english) Brief food description Specific bioactive substances

Ukraine - Boiled beans with spices in sour Carotenoids (lutein) , Phytosterols (ß-sitosterol, campesterol, 2 Bean and sour cream soup UZHNU cream sauce stigmasterol) , Flavonols, Anthocyanidins, Lignans

Flavones (luteolin, apegenin), Flavonols (kaempferol, Bean ragout with garlic, tarragon A coddled sauce dish with boiled Romania 4 quercetin, isorhamnetin, myricetin), Anthocyanidins and green parsley common bean and aromatic herbs (delphinidin, malvidin, petunidin)

Carotenoids (lutein, ß-carotene) , Flavones (luteolin, Ukraine - 8 Bean soup Runner beans and sour cream soup apigenin), Flavonols (quercetin, isorhamnetin, kaempferol), UZHNU Lignans

Carotenoids, Glucosinolates/isothiocyanates (indoles and A main vegetable meal made of Bulgaria 51 Beans with sauerkraut isothiocyanates, the breakdown products of glucosinolates), beans and sauerkraut Phytosterols, Flavonoids

Carotenoids (lycopene), F lavones, Flavonols, Ukraine - A mildly tart vegetable soup in 9 Borsch, meatless Isoflavones, Phenolic acids, Betalains (betaxanthines, ONAFT which beets predominate betacyanins)

Meal of boiled and seasoned broad- Georgia 29 Broad-leaved garlic Flavonols (kaempferol), Cysteine sulfoxides (allin, allicin) leaved garlic (Allium ursinum L.)

Pickled cabbage leaves stuffed with Cabbage leaf rolls (sarma) with Flavonols (quercetin), Phenolic acids (caffeic, chlorogenic, Romania 3 rice and dehydrated plums and dehydrated plums and apples coumaric), Capsaicinoids (capsaicin), Glucosinolates apples and cooked in tomato sauce

Ukraine - Stuffed cabbage rolls made from Flavonols (quercetin), Phenolic acids (caffeic, chlorogenic, 17 Cabbage rolls ONAFT either fresh or pickled cabbage coumaric), Glucosinolates

Ukraine - Stewed cabbage leaves stuffed with Flavonols (quercetin), Phenolic acids (caffeic, chlorogenic, 1 Cabbage rolls, stuffed UZHNU rice, minced meat and stewed onion. coumaric), Glucosinolates

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Ukraine - Cabbage salad Fresh cabbage salad with spices and Flavonols (quercetin), Phenolic acids (caffeic, chlorogenic, 11 UZHNU greens coumaric), Glucosinolates

Flavonols (quercetin), Phenolic acids (caffeic, chlorogenic, Russia 9 Cabbage soup A light beige liquid with shredded coumaric), Glucosinolates vegetables, served at about 75oC

Ukraine - Soup with sour cabbage (sauerkraut) Flavonols (quercetin), Phenolic acids (caffeic, chlorogenic, 16 Cabbage (white) soup ONAFT and mushrooms coumaric), Glucosinolates

Stewed cabbage is often used in Ukraine - Flavonols (quercetin), Phenolic acids (caffeic, chlorogenic, 14 Cabbage stewed Ukrainian cuisine either as a garnish, ONAFT coumaric), Glucosinolates or as a filling in many dishes

Flavones (apigenin, luteolin), Flavonols (quercetin, Romania 24 Celery dish A cooked dish of sliced celery roots kaempferol), Carotenoids (beta-carotene, lycopene), Apiol (parsley camphor)

A cooked dish of celery roots and young summer squashes (while their Flavones (apigenin, luteolin), Flavonols (quercetin, Romania 17 Celery meal with squashes flowers has not withered yet) kaempferol), Apiol (parsley camphor)

Alk (en)yl-cysteine sulfoxides (allyl sulfides (allicin), disulfides), Carotenoids (ß-carotene, xanthophyll), Ukraine - A thick spring soup with various 15 Cherkaskiy cold soup Phytosterols (ß-sitosterol, campesterol), Flavones (luteolin, UZHNU vegetables, served cold apigenin), Flavonols (quercetin, isorhamnetin, kaempferol, rutin), Anthocyanidins, Tannins

Georgia 14 Chickpea "Mukashari" A seasoned meal of ground chickpea Phytosterols, Flavonols (quercetin, kaempferol), Saponins

Georgia 16 Chickpea "Sisiri" (Gruel) A chickpea meal with onions Flavonols (quercetin, kaempferol), Saponins

Chickpea soup with onions, potato Capsaicinoids (capsaicin, dihydrocapsaicin), Flavonols Georgia 17 Chickpea soup and rice (quercetin, kaempferol), Saponins

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Ukraine - Ukrainian potato pancakes similar to 13 Country kartoplyanyky Flavonols, Phenolic acids ONAFT deruny

Carotenoids (carotene, ß-cryptoxanthin, lutein), Flavonols Ukraine - Grated courgette soup with 7 Courgette and sour cream soup (rutin), Tannins, Lignans, Aminoethylcysteine ketimine UZHNU sourcream, flour and onion sauce. decarboxylated dimer

Seasoned meal of boiled cowpea Capsaicinoids (capsaicin, dihydrocapsaicin), Flavonols Georgia 21 Cowpea meal (Vigna unguiculata L. Walp.) (quercetin, kaempferol)

Seasoned purslane dish (Portulaca Georgia 28 Danduri (Purslane dish) Alk(en)yl-cysteine sulphoxides, Lignans oleracea L.)

A soup of dock leaves consumed Carotenoids (ß-carotene, lutein and zeaxanthin), Flavonol Bulgaria 26 Dock leaves soup mostly in spring. glycosidess (glycosides of quercetin, kaempferol, myricetin)

Small half-moon shaped pieces of Ukraine - dough filled with a mixture of Flavonols (quercetin), Phenolic acids (caffeic, chlorogenic, 11 Dumplings with cabbage filling ONAFT vegetables, of which either cabbage, coumaric), Glucosinolates or sauerkraut is the main one

Ukraine - Spread prepared from specially 21 Eggplant spread Carotenoids (lycopene), Flavones, Flavonols, Phenolic acids ONAFT treated eggplants

Flavonols (quercetin), Anthocyanidins (delphinidin rutinoside), Georgia 22 Egg-plant "Borani" Egg-plant meal with chicken Phenolic acids (chlorogenic), Glycoalkaloids (solamargine and solasonine; POTENTIALLY TOXIC)

A cold salad made from baked Flavonols (quercetin), Anthocyanidins (delphinidin rutinoside), eggplants; seasoned with tomatoes Romania 18 Eggplant salad Phenolic acids (chlorogenic), Glycoalkaloids (solamargine or baked peppers and solasonine; POTENTIALLY TOXIC)

Flavonols (quercetin), Anthocyanidins (delphinidin rutinoside), Egg-plant meal seasoned with wanut, Georgia 23 Egg-plant with walnut and vinegar Phenolic acids (chlorogenic), Glycoalkaloids (solamargine greens and vinegar and solasonine; POTENTIALLY TOXIC)

18 BaSeFood D1.1: National traditional foods documented files

Ekala (greenbrier) with wild plum Seasoned greenbrier (Smilax sp.) Georgia 26 Alk(en)yl-cysteine sulphoxides, Lignans sauce meal with plum sauce

Seasoned greenbrier (Smilax sp.) Georgia 27 Ekala with walnut Simple phenolics, Flavonoids, Tannins meal with walnut

It is a cooked dish, served cold, Flavones (apigenin, luteolin), Flavonols (quercetin, Fresh vegetables hotchpotch in Romania 2 consisting of a mix of vegetables in kaempferol), Carotenoids (b-carotene), Glucosinolates, Apiol monastic style tomato sauce and sunflower oil (parsley camphor)

A seasoned soup of grass pea Capsaicinoids (capsaicin, dihydrocapsaicin), Phytosterols, Georgia 15 Grass pea meal (Lathyrus sativus L.) Flavonols (quercetin, kaempferol)

A cooked vegetable dish, with green beans as the main ingredient, served Flavonols (quercetin glucosides), Carotenoids (lycopene), Romania 22 Green bean dish cold or warm Terpenes (capsidiol), Apiol (parsley camphor)

A main green bean dish with a Carotenoids (ß-carotene), Phytosterols, Flavonoids Bulgaria 44 Green beans plakia specific aroma of garlic (kaempferol glucuronide, flavanols)

Green bean salad with garlic Flavones (apigenin, luteolin), Flavonols (quercetin Romania 14 A cold appetiser glucosides), Cysteine sulfoxides (alliin, allicin)

A green beans meal seasoned with Alk(en)yl-cysteine sulphoxides, Phytosterols, Flavonols Georgia 19 Green beans with walnut walnut (quercetin, kaempferol), Lignans

Carotenoids (a and β-carotene), Phytosterols (ß-sitosterol, Ukraine - 14 Green nettle borsch Green spring nettle soup stigmasterol), Flavones (luteolin, apigenin), Flavonols UZHNU (quercetin, isorhamnetin, kaempferol, rutin), Tannins

Ukraine - Cool summer borsch not containing Carotenoids (lutein), Flavonols, Flavones, Flavan-3-ols 10 Green sorrel borsch ONAFT beets (catechin, epicatechin), Phenolic acids

19 BaSeFood D1.1: National traditional foods documented files

Carotenoids (ß-cryptoxanthine, lutein, a- and ß-carotene, lycopene), Phytosterols (ß-sitosterol, campesterol, Ukraine - Green borshch with meat, Thick vegetable soup with sorrel, stigmasterol), Flavones (apigenin) , Flavonols (quercetin, 4 UZHNU Transcarpathian served with smoked meat kaempferol, isorhamnetin, avicularin, rutin), Flavan-3-ols (proanthocyanidins), Anthocyanidins (cyanidin), Tannins, Phenolic acids (chlorogenic, P-coumaric, ferulic)

A stewed summer dish made of red Mainly Carotenoids (lycopene, a- and ß-carotene, lutein, Bulgaria 36 Hodge - Podge peppers, cheese, eggs, tomatoes zeaxanthin). If stressed, can produce terpenes (capsidiol).

Boiled kale leaves are mixed with Turkey 6 Kale kaygana corn meal, salt and eggs, forming a Glucosinolates, Flavonols (quercetin, kaempferol) batter which is fried on both sides

Fingerlike stuffed kale leaves with Turkey 5 Kale leaves, stuffed filling made from cracked corn and Glucosinolates, Flavonols (quercetin, kaempferol) minced meat.

Turkey 4 Kale soup Vegetable soup Glucosinolates, Flavonols (quercetin, kaempferol)

Carotenoids (lycopene, a- and ß-carotene, lutein, zeaxanthin), Bulgaria 47 Kiselitca A cold vegetable soup Phytosterols, Flavonoids, Lignans, Phenolic acids

A sauce dish (without animal Carotenoids (lycopene), Flavones (apigenin, luteolin), Romania 5 Leek dish with olives ingredients), served warm or cold Flavonols (kaempferol, myricetin, quercetin), Oleuropein, Hydroxytyrosol, Hydroxytyrosol acetate.

A principal condimented dish Flavones (apigenin, luteolin), Flavanones (eriodictyol, obtained from leek cut in slices (1 cm Romania 11 Leek with celery hesperetin, narigenin), Flavonols (kaempferol, quercetin, thick) isorhamnetin, myricetin)

Bulgaria 52 Leek with groats A meal with leek and groats Flavonoids (as glycosides, mainly of quercetin)

20 BaSeFood D1.1: National traditional foods documented files

A savoury lentil soup with a specific Bulgaria 25 Lentil soup No information provided flavour of garlic.

Stilbenes (resveratrol), Flavonols (quercetin, quercetin diglycoside), Flavan-3-ols (catechin, epicatechin, Georgia 20 Lentil with red wine Lentil soup with meat procyanidins, galloylated procyanidins), Anthocyanidins, Phenolic acids (p-hydroxybenzoic, gallic)

Boiled kidney beans seasoned with Alk(en)yl-cysteine sulphoxides, Flavonols (quercetin, Georgia 18 Mixed Kidney bean different green plants kaempferol), Lignans

Carotenoids (ß-carotene), Phytosterols, Flavonoids A soup made of nettle, milk, butter, Bulgaria 40 Nettle soup (quercetin, keampferol and isorhamnetin glycosides including flour and spices rutin), Phenolic acids (gallic acid)

A liquid dish consisting of a sour Carotenoids (b-carotene), Flavonols (kaempferol, soup made from fermented wheat quercetin, isorhamnetin, rutin), Phenolic acids Romania 1 Nettle sour soup (ciorba) bran, vegetables and green nettle (hydroxycinnamic acids, chlorogenic, caffeoyl-malic, p- leaves harvested from young coumaric) plants

Carotenoids (β-carotene, xanthophylls), Phytosterols (β- A meal of boiled stinging nettle Georgia 13 Nettle with walnut sitosterol), Flavonols (quercetin, kaempferol, rhamnetin), seasoned with walnut Phenolic acids (caffeic, ellagic, hydroxybenzoic)

A pesto like product of fresh nettle Carotenoids (ß-carotene), Phytosterols, Flavonols (quercetin, Bulgaria 43 Nettle with walnut and walnuts with garlic and green kaempferol, myricetin), Phenolic acids (gallic, formic) grapes, consumed as a side dish

A paste obtained from chopped nettle Alk(en)yl-cysteine sulphoxides, Flavonols (kaempferol, Romania 8 Nettles with garlic leaves, served as a starter or garnish quercetin, isorhamnetin, rutin), Phenolic acids (hydroxycinnamic, chlorogenic, caffeoyl-malic, p-coumaric)

A main vegetarian dish from nettles Carotenoids (ß-carotene, lutein, zeaxanthin), Flavonols Bulgaria 29 Nettles with rice and rice (quercetin, kaempferol, myricetin)

21 BaSeFood D1.1: National traditional foods documented files

Flavonoids (oligomeric and polymeric procyanidins, flavonol Bulgaria 53 Okra with rice A cooked meal with okra and rice derivatives especially quercetin), Hydroxycinnamates

A pastry dish made from dough Romania 29 Onion pie sheets and filled with stewed onion Flavonols (quercetin, isorhamnetin, kaempferol, myricetin) and rice

Onion stuffed with rice Carotenoids (carotene), Flavones (apigenin, luteolin), Romania 12 A principal dish prepared from onion Flavonols (quercetin, isorhamnetin, kaempferol, myricetin)

A baked main meal of grated Phenolic acids and various Flavonoids, Terpenoids and Bulgaria 37 Patatnik potatoes with herbs possibly other bioactives from the herbs. (Phytic acid)

A paste obtained from chopped patience dock, condimented and Alk(en)yl-cysteine sulphoxides, Flavones (luteolin, apigenin), Romania 10 Patience dock dish aromatized, served as the principal Flavanones, Flavonols (quercetin glycosides) dish

Carotenoids (lycopene, lutein, zeaxanthin, a- and ß-carotene), Fried puree made from tomatoes and Bulgaria 23 Pepper relish Flavonoids (quercetin rutinoside, naringenin glycoside). May peppers with spices contain Terpenoids (capsidiol)

Wafer-thin plain and the yeast-raised Ukraine - cakes that are filled with a mushroom 18 Plain cakes with filling Glucosinolates, Flavonols, Phenolic acids ONAFT or cabbage filling, then rolled, folded or layered

A dessert consisting of round pieces Flavanones (eriodictyol, hesperetin, naringenin), Flavonols made from wheat flour, semolina and (quercetin), Flavan-3-ols (catechin, epicatechin, Romania 19 Plum dumplings potatoes, filled with plums or apricots, procyanidins), Anthoycanidins (cyandin, peonidin), (E)- and boiled in water cinnamaldehyde

Ukraine - 6 Potato and sour cream soup Potato and sourcream soup Not a rich source of bioactive compounds. UZHNU

22 BaSeFood D1.1: National traditional foods documented files

Ukraine - 12 Potato pancakes (Deruny) Ukrainian potato pancakes Not a rich source of bioactive compounds. ONAFT

Ukraine - 17 Potato pancakes (Deruny) Grated and fried potatoes Not a rich source of bioactive compounds. UZHNU

Ukraine - Potatoes cut in circlets and fried on 13 Potatoes circlet Not a rich source of bioactive compounds. UZHNU both sides

Carotenoids (lycopene, ß-carotene, lutein, zeaxanthin), Bulgaria 38 Priest dry beans soup Dry beans soup with chillies Phytosterols, Flavonoids from beans, Capsaicin from chillies

A pastry dish, consisiting of dough layers covering a pumpkin based Romania 28 Pumpkin pie No information provided filling, baked and served as a dessert

Ukraine - A porridge, the main component of 5 Pumpkin kasha Carotenoids ONAFT which is pumpkin

Carotenoids (carotene, ß-cryptaxanthine, lutein, zeaxanthine, Ukraine - Pumpkin porridge with dried a-, ß-, ß'-zeacarotenes), Phytosterols (ß-sitosterol, 16 Pumpkin porridge with mushrooms UZHNU mushrooms and corn brassicasterol, stigmasterol), Flavones, Flavonols (quercetin), Flavan-3-ols, Tannins, Phenolic acids (chlorogenic acid)

A soup with pumpkin, milk, walnuts, Bulgaria 48 Pumpkin soup Carotenoids (a- and ß-carotene) butter, salt

A characteristic main dish made of Bulgaria 49 Pumpkin stew Carotenoids (a- and ß-carotene) pumpkin

Ukraine - Glucosinolates (glucoraphenin), Phytosterols (ß-sitosterol, 19 Radish with sunflower oil Grated radish with sunflower oil UZHNU brassicasterol, stigmasterol)

A greenish liquid with pieces of Russia 10 Rassolnik Leningrad vegetables and pearl barley, served Carotenoids, Flavan-3-ols at about 75oC

23 BaSeFood D1.1: National traditional foods documented files

Rassolnik is a soup made from Ukraine - Phenylthiocarbamide : a compound in cucumbers, thought to 7 Rassolnik (soup) pickled cucumbers, pearl barley and ONAFT be responsible for the bitterness beef kidneys

Glucosinolates/isothiocyanates (sinigrin), Phytosterols (ß- Ukraine - Red beet and horse-radish spicy 12 Red beet and horse-radish salad sitosterol), Flavonols (quercetin, kaempferol), Tannins, UZHNU salad Betalains

Carotenoids (ß-carotene, ß-cryptoxanthine, lycopene, lutein), Ukraine - Beet-root, stewed with onion and Phytosterols (ß-sitosterol, campesterol, stigmasterol), 3 Red beet salad UZHNU tomato juice Flavonols (quercetin, rutin, kaempferol), Phenolic acids (chlorogenic, caffeic, coumaric), Betalains

A bean soup with a characteristic Carotenoids (lycopene, a- and ß-carotene, lutein, Bulgaria 35 Rodopian dried beans taste zeaxanthin), Phytosterols, Flavonoids

Salad of baked red peppers with A salad with red peppers, vinegar, Cysteine sulfoxides from garlic, Carotenoids from red peppers, Bulgaria 46 garlic vegetable oil, garlic, parsley, salt maybe Terpenoids (capsidiol) from red peppers

A sauerkraut brine soup garnished Glucosinolates from cabbage that will yield isothiocyanates Bulgaria 54 Sauerkraut brine soup, cold with finely chopped leek and indoles, Flavonoids (mainly quercetin derivatives)

Glucosinolates/isothiocyanates (indoles and sulforaphane, the A vegetable meal made of sauerkraut Bulgaria 50 Sauerkraut meal breakdown products of glucosinolates), Flavonoids (mainly and rice quercetin derivatives)

Sauerkraut salad A salad with sauerkraut, vegetable Glucosinolates/isothiocyanates (indoles and sulforaphane, the Bulgaria 45 oil, red pepper, sauerkraut juice breakdown products of glucosinolates)

Ukraine - Sauerkraut soup with meat and Glucosinolates/isothiocyanates, Flavonols (quercetin 5 Sauerkraut soup UZHNU spices. glycosides), Phenolic acids

A main spring dish from sorrel/sour Carotenoids (ß-carotene, lutein, zeaxanthin), Flavonoids Bulgaria 28 Sorrel/sour dock meal dock (Rumex acetosa L.), with a very (quercetin glycosides) specific sourish taste

24 BaSeFood D1.1: National traditional foods documented files

A paste obtained from chopped Spinach with dill and mint spinach green leaves, aromatic Alk(en)yl-cysteine sulphoxides, Flavonols (flavonol Romania 9 plants and condiments glycosides), menthol, mint essential oil

Carotenoids (β-carotene), Polyacetylenes (falcarinol, Georgia 24 Spinach with oil Spinach meal seasoned with greens falcarindiol) , Flavones (apigenin, luteolin), Flavonols (quercetin, kaempferol), Phenolic acids

Spinach meal seasoned with walnut Georgia 25 Spinach with walnut Phytosterols, Flavonols (quercetin, kaempferol) and greens

An appetiser made from boiled Romania 23 Squashes salad squashes and aromatic herbs Carotenoids, Flavones, Flavonols (quercetin glycosides)

A cold dish for religious fastings Squashes stuffed with vegetables Contains a very mixed set of bioactive compounds because of Romania 16 periods the large number of different plant types included.

A main stewed spring dish of the leafy Stewed Garden Orache (goose- Carotenoids (ß-carotene, lutein and zeaxanthin), Flavonols Bulgaria 27 vegetable garden orache (Atriplex food) (quercetin, kaempferol, myricetin) hortensis L.)

Squashes with tomatoes A cold dish for religious fastings Carotenoids (lycopene), Flavones, Flavonols (quercetin Romania 15 periods glycosides)

A main dish made of stuffed cabbage Bulgaria 33 Stuffed cabbage/vine leaves Glucosinolates/Isothiocynates, Flavonoids / vine leaves with rice

Ukraine - Stuffed sweet peppers with rice and 20 Stuffed peppers Carotenoids (lycopene), Flavones, Flavonols, Phenolic acids ONAFT meat filling

Ukraine - Stuffed sweet peppers with carrots 19 Stuffed peppers, chilled Carotenoids (lycopene), Flavones, Flavonols, Phenolic acids ONAFT used as a filling

Stuffed peppers with cheese and Stuffed baked peppers with cheese Carotenoids (lycopene, a- and ß-carotene, lutein, zeaxanthin), Bulgaria 42 eggs and eggs Phytosterols, Flavonoids, Lignans, Phenolic acids

25 BaSeFood D1.1: National traditional foods documented files

A main dish made of stuffed bell Carotenoids (lycopene, a- and ß-carotene, lutein, zeaxanthin), Bulgaria 32 Stuffed peppers with groats peppers with groats Phytosterols, Flavonoids, Lignans

Carotenoids (lycopene, a- and ß-carotene, lutein, zeaxanthin), Bulgaria 34 Summer soup A vegetable soup Phytosterols, Flavonoids, Lignans, Phenolic acids

Cold soup made from yoghurt, Alk (en)yl-cysteine sulfoxides (alliin, methiin and S- Bulgaria 24 Tarator (cold soup) cucumbers, garlic, nuts, dill, allylcysteine), Flavonoids, Phenolic acids (caffeic acid) vegetable oil, water.

Turkey 15 Tarhana Dried tomato and yogurt particles Carotenoids (lycopene)

Tomato relish (Lyutika) A puree made from tomatoes and Carotenoids (lycopene, a- and ß-carotene, lutein, zeaxanthin), Bulgaria 30 peppers with garlic. Phytosterols, Flavonoids

A main dish made of potatoes, Carotenoids (lycopene, a- and ß-carotene, lutein, zeaxanthin), Bulgaria 41 Vegetables baked in an earthware numerous vegetables and Phytosterols, Flavonoids, Lignans, Phenolic acids pot mushrooms

A main dish of vegetables, cooked in Carotenoids (lycopene, a- and ß-carotene, lutein, zeaxanthin), Bulgaria 31 Vegetable Hotchtpoch earthen ware Flavonoids, Lignans, Phenolic acids

A cold soup with shredded vegetables and bread kvass. A Carotenoids, Flavonols (kaempferol, quercetin), Russia 11 Vegetable okroshka (soup) light-brown liquid, served at a Flavan-3-ols temperature not exceeding 14oC

Alk (en)yl-cysteine sulfoxides (allyl sulfides (allicin), disulfides), Carotenoids (a and ß- carotene, lutein), Ukraine - Vegetable okroshka, 37 A kvass and vegetable cold soup Phytosterols (ß-sitosterol, campesterol, stigmasterol), UZHNU Transcarpathian Flavonols (quercetin, isorhamnetin, kaempferol), Anthocyanidins (cyanidin)

26 BaSeFood D1.1: National traditional foods documented files

Alk (en)yl-cysteine sulfoxides (allyl sulfides (allicin), disulfides), Carotenoids (a and ß- carotene, lycopene, lutein, zeaxanthine), Phytosterols (ß-sitosterol, campesterol, Ukraine - Blend of boiled vegetables, diced and 18 Vegetable salad (mix) brassicasterol, stigmasterol), Flavones (luteolin, apigenin), UZHNU seasoned, and sauerkraut Flavonols (isorhamnetin, quercetin, kaempferol), Anthocyanidins (cyanidin), Isoflavones, Tannins, Phenolic acids (chlorogenic, caffeic)

Alk (en)yl-cysteine sulfoxides (allyl sulfides (allicin), disulfides) , Capsaicinoids (capsaicin) , Carotenoids (ß- carotene, ß-cryptaxanthine, lycopene, lutein, capsanthine, Ukraine - zeaxanthine, xanthophyll, cryptoxanthine, citraxanthine), 10 Vegetables stewed Stewed vegetables with egg UZHNU Phytosterols (ß-sitosterol, campesterol, brassicasterol, stigmasterol), Flavanones, Flavonols (quercetin, rutin, kaempferol), Anthocyanidins (cyanidin), Tannins, Phenolic acids (chlorogenic, coumaric, caffeic)

Alk (en)yl-cysteine sulfoxides (allyl sulfides (allicin), disulfides), Carotenoids (a and ß-carotene, zeaxanthine, ß- cryptoxanthine, lycopene, lutein), Phytosterols (ß-sitosterol, Ukraine - stigmasterol, campesterol, brassicasterol), Flavones (luteolin, 9 Vegetable soup Lenten vegetable soup UZHNU apigenin) , Flavanones, Flavonols (quercetin, isorhamnetin, kaempferol, rutin), Flavan-3-ols (catechins), Anthocyanidins (cyanidin), Isoflavones, Tannins, Phenolic acids (chlorogenic, coumaric, caffeic)

Carotenoids (lycopene, a- and ß-carotene, lutein, zeaxanthin), Bulgaria 39 Vegetable soup A soup made of various vegetables Phytosterols, Flavonoids, Lignans, Phenolic acids

Boiled vegetables with the addition of Vegetable soup with caraway and semolina and aromatic plants and Romania 7 semolina No information provided caraway as the main condiment

27 BaSeFood D1.1: National traditional foods documented files

A soup based on vegetables purée. It Romania 21 Vegetable soup/cream is served slightly warm. No information provided

FRUIT OR FRUIT BASED FOODS

Country Food code Food name (english) Brief food description Specific bioactive substances

Carotenoids (ß-cryptoxanthine), (Dihydro)chalcones, Ukraine - Baked apples with poppy seeds and Phytosterols (ß-sitosterol, campesterol, stigmasterol), Flavan- 20 Apples, baked UZHNU walnuts 3-ols, Anthocyanidins, Tannins, Phenolic acids (chlorogenic, P- coumaric, ferulic)

Carotenoids, (Dihydro)chalcones (phloridzin), Phytosterols, Bulgaria 57 Apple jam Jam from apples Flavonols (quercetin), Flavan-3-ols (catechin), Phenolic acids (chlorogenic)

Carotenoids (ß-cryptaxanthine), (Dihydro)chalcones, Ukraine - Phytosterols (ß-sitosterol, campesterol), Flavan-3-ols, 40 Apple Kissel A sweet thick apple drink UZHNU Anthocyanidins, Phenolic acids (chlorogenic, P-coumaric, ferulic)

A dessert made of baked fruits. The Baked fruits are hollowed and baked. When (Dihydro)chalcones (phloridzin), Flavonols (quercetin), Flavan- Bulgaria 55 apples/quinces/pears/pumpkin severed, some honey is poured over 3-ols (catechin), Phenolic acids (chlorogenic) and nuts are sprinkled

Traditional dish made of walnuts Phytosterols, Flavonols (quercetin), Flavan-3-ols sewn onto a string, dipped in Georgia 30 Churchkhela (procyanidins, catechins), Anthocyanidins, Stilbenes thickened grape juice and dried in (resveratrol) the shape of a sausage

Carotenoids (ß-cryptaxanthine), Phytosterols (ß- sitosterol, campesterol), Flavonols (quercetin, Ukraine - Boiled desiccated fruits in large 22 Compote (Uzvar) isoquercetin, isorhamnetin), Anthocyanidins (cyanidin, UZHNU quantities of water keracyanin chloride), Tannins, Phenolic acids (chlorogenic, P-coumaric, ferulic)

28 BaSeFood D1.1: National traditional foods documented files

(Dihydro)chalcones (phloretin glycosides), Flavonols Ukraine - 22 Compote (Uzvar) Dried fruits compote (quercetin glycosides), Flavan-3-ols (procyanidins), ONAFT Phenolic acids (chlorogenic), Tannins

A non-alcoholic fermented beverage Russia 17 Compote from dogwood berries made from cornelian cherry No information provided (dogwood -Cornus mas L.)

Prepared from gooseberries stewed or cooked in water and sugar. It is Romania 25 Compote from gooseberry Phenolic acids (ellagic, gallic), Corilagin served as a dessert.

Carotenoids (a and ß- carotene), Phytosterols, Flavonols Ukraine - A clear, crimson chilled drink 21 Compote from raspberry (kaempferol), Anthocyanidins, Tannins, Phenolic acids UZHNU prepared from raspberries (ellagic, salicylic)

The juice of cornelian cherries Russia 19 Dogwood fruit juice (dogwood - Cornus mas L. ) with the No information provided addition of other fruit juice or sugar

A drink from cornelian cherries Russia 18 Dogwood fruit-drink No information provided (dogwood- Cornus mas L.) with sugar

Ukraine - 25 Drink with red currant Boiled red currant with sugar Flavonols, Anthocyanidins UZHNU

Carotenoids (ß-cryptaxanthine), (Dihydro)chalcones, Ukraine - Phytosterols (ß-sitosterol, campesterol), Flavan-3-ols, 23 Fruit jam Apples puree UZHNU Anthocyanidins, Phenolic acids (chlorogenic, P-coumaric, ferulic)

Fruit juice with specific colour and Carotenoids, Flavonoids: Anthocyanins, Flavanol and Flavonol Bulgaria 56 Fruit juice taste of the fruit glycosides - depending on the fruits included

29 BaSeFood D1.1: National traditional foods documented files

Phenolic acids (chlorogenic, caffeic, gallic). Contains Prunus laurocerasus L.: Cherry Turkey 7 Fruit of evergreen cherry laurel potentially toxic cyanogenic glycosides in the seeds laurel belongs to the rose family which give a bitter taste

Jam of various forest fruits- Carotenoids, Flavonoids: Anthocyanins, Flavanol and Flavonol Bulgaria 64 Fruits of the forest jam strawberries, raspberries, black glycosides berries, black and red current

Flavonols (quercetin, quercitin, isoquercitin, isorhamnetin), Ukraine - Cooked fruit soup in a sour cream 36 Fruit sour soup Flavan-3-ols, Anthocyanidins, Tannins, Phenolic acids UZHNU and flour sauce (chlorogenic, P-coumaric, ferulic)

Traditional confection made of caramelized nuts, usually walnuts, Georgia 31 Gozinakhi Carotenoids (β-carotene), Phytosterols, Tannins fried in honey, and served exclusively on New Year’s Eve and Christmas

Russia 21 Melon juice Melon juice with pulp Carotenoids

Pastry dish made from dough filled with ground nuts, served as a Romania 30 Nut horns Phytosterols (ß-sitosterol), Tocopherols, Squalene dessert.

A compote of dried fruits, usually Carotenoids, Flavonoids: Anthocyanins, Flavanol and Flavonol Bulgaria 60 Oshav (dried fruit compote) apples, plums and pears glycosides

Diospyros lotus L.: Persimmon fruit belongs to the ebony wood family. It has a bright orange-red colour with Flavan-3-ols (catechin, epicatechin, epigallocatechin), Turkey 12 Persimmon fruit dark yellow flesh, medium to large Phenolic acids (chlorogenic, caffeic, gallic) sized, round in shape;some varieties are sweet some astringent in taste

A traditional plum paste, obtained by boiling the plums without Flavonols (quercetin), Flavan-3-ols (procyanidins), Romania 27 Plums jam (magiun) sugar. Anthocyanidins

30 BaSeFood D1.1: National traditional foods documented files

Jam from plums Carotenoids, Flavonoids: Anthocyanins, Flavanol and Flavonol Bulgaria 58 Plum jam glycosides

A main meal cooked with prunes Carotenoids, Flavonoids: Anthocyanins, Flavanol and Flavonol Bulgaria 65 Prune stew glycosides

Fruit dessert containing pumpkin Carotenoids, Flavonoids: Anthocyanins, Flavanol and Flavonol Bulgaria 66 Pumpkin fruit dessert puree and dried fruits (plums, apples, glycosides pears, others)

The boiled pumpkin and quinces are Carotenoids (a- and ß-carotene), Flavonols, Fatty acid esters Bulgaria 61 Pumpkin-quince puree pressed against a sieve to prepare a of hydroxybenzoic acid and of hydroxybenzaldehyde, Aromatic fine puree acid glucosides, Chlorogenic acids

Bulgaria 63 Pumpkin treacle Pumpkin jam No information is provided

A cooked dish, served as the 2nd Flavonols (quercetin, kaempferol), Flavan-3-ol monomers Romania 20 Rice pilaf with dehydrated plums course (catechin, epicatechin), Flavan-3-ol oligomers (procyanidins), Anthocyanidins

Sweet thick syrup with rose petals Bulgaria 59 Rose jam Flavonoids (anthocyanins from rose flowers) (Rosa damascena Mill.)

Flavonols (quercetin), Flavan-3-ols (epicatechin, catechin, Bulgaria 62 Treacle Thicken grape juice procyandins), Anthocyanins, Phenolic acids (gallic acid)

Ukraine - Small boiled dough circlets stuffed Carotenoids (lutein), Flavonols (quercetin), Anthocyanidins 26 Varenyky with cherry UZHNU with seed-free cherries (cyanidin, keracyanin chloride), Tannins

Russia 20 Watermelon juice Watermelon juice with pulp Carotenoids (β-carotene)

Concentrated watermelon juice with Russia 22 Watermelon juice, concentrated Carotenoids (β-carotene) pulp

31 BaSeFood D1.1: National traditional foods documented files

OILSEEDS OR OILSEED PRODUCTS

Country Food code Food name (english) Brief food description Specific bioactive substances

Ukraine - A drink from flax seeds (Linum 44 Flax Drink Lignans UZHNU usitatissimum L.)

Flaxseed oil (Linum Georgia 32 Flax oil Phytosterols usitatissimum L.)

Ukraine - 47 Flax oil Flaxseed oil (Linum usitatissimum L.) Phytosterols UZHNU

A sweet yellow-greyish sunflowerseed Russia 16 Halva from sunflower seeds paste with a fibrous stratified Phytosterols, Tocopherols, Phenolic acids (chlorogenic) structure

A delicacy which is manufactured by Ukraine - mixing caramel mass piled with a 23 Halva from sunflower seeds Phytosterols, Tocopherols, Phenolic acids ONAFT blowing agent with the triturated mass of roasted sunflower seeds

A dessert prepared with sugar or Bulgaria 67 Halva (tahan-halva) sugar syrup and sunflower seed Lignans, Phytosterols, Tocopherols and sesame seed tahini

A sweet hard paste product made of Bulgaria 70 Honey tahini Lignans, Phytosterols, Tocopherols tahini and honey

A light yellow oil derived from lin Russia 15 Linseed-oil Phytosterols seeds (Linum usitatissimum L.)

A yellow oil with a spicy taste Russia 13 Mustard oil Carotenoids (β-carotene) derived from mustard seeds

A dark green to dark brown oil Russia 14 Pumpkin oil Carotenoids (lutein), Phytosterols, Protochlorophylls derived from pumpkin seeds

Bulgaria 68 Pumpkin seeds, baked Baked shelled seeds with salt Carotenoids, Phytosterols, Tocopherols, Phenolic acids

32 BaSeFood D1.1: National traditional foods documented files

Baked shelled seeds of sunflower Bulgaria 69 Sunflower seeds, baked Carotenoids, Phytosterols, Tocopherols, Phenolic acids with salt

An intense yellow-gold colored oil Russia 12 Sunflower-seed oil Carotenoids, Phytosterols, Tocopherols with a fried sunflower-seed odour

Ukraine - Oil derived from sunflower seeds 46 Sunflower-seed oil Carotenoids, Phytosterols, Tocopherols UZHNU (Helianthus annuus L.)

Ukraine - Roasted sunflower seeds Carotenoids, Phytosterols, Tannins, Phenolic acids 45 Sunflower seeds, roasted UZHNU (Helianthus annuus L.) (chlorogenic)

Biscuits, made with walnuts and Bulgaria 71 Walnuts with honey Phytosterols, Tocopherols, Phenolic acids honey

HERBS, SPICES AND AROMATIC PLANTS

Country Food code Food name (english) Brief food description Specific bioactive substances

Bitter seasoning made from pepper, Georgia 35 Ajika Flavonols (rutin), Anthocyanidins (cyanidin), Tannins greens and spices

Ukraine - A drink with dried black elder berries Carotenoids, Phytosterols, Flavonols (rutin), Anthocyanidins 52 Black Elderberry drink UZHNU (Sambucus nigra L.) (cyanidin), Tannins

Cottage cheese spread with dill Ukraine - Cottage cheese with dill and Alk (en)yl-cysteine sulfoxides (allyl sulfides (allicin)), 53 and garlic nationally called UZHNU garlic Flavonols (quercetin, isorhamnetin, kaempferol) Pomazanka

The herbal dish is served cold Alk (en)yl-cysteine sulfoxides, Carotenoids (lycopene, ...), Romania 6 Herbal dish during fasting periods. It is cooked Flavonols (quercetin, kaempferol), Diterpenes with sauce

A hot drink with wild chamomile Ukraine - Herbal drink with Chamomile and Tannins, Phenolic acids, Flavonoids, Terpenes (beta- 51 blossom (Matricaria chamomilla L.) UZHNU Melissa caryophyllene, gereaniol, azulenes) and Melissa (Melissa officinalis L.)

Bulgaria 81 Mursal tea An infusion of Sideritis scardica Gri Flavonoids, Terpenoids

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An aromatic spice nationally called Bulgaria 82 Savoury chubritza (Satureja hortensis L.), Flavonoids, Terpenoids consumed in its natural form

A lemon-flavored drink made from Polyphenolic compounds (6-demethoxycapillarisin, 2',4'- Georgia 36 Tarragon lemonade tarragon (Artemisia dracunculus L.), dihydroxy-4-methoxydihydrochalcone), Flavonols (quercetin, lemons and water patuletin), Terpenic components

Turkey 13 Tea, black Medium sized black tea particles Flavan-3-ols (catechins), Tannins, Caffeine

Tea leaves (Camellia sinensis (L.) O. Georgia 37 Tea, black Flavan-3-ols (catechins), Tannins, Caffeine Kuntze)

Ukraine - Flavonols (quercetin, kaempferol), Tannins, Terpenes (mainly 48 Tea, caraway Desiccated caraway (Carum carvi L.) UZHNU carvone)

Ukraine - 24 Tea, dogrose Desiccated dogrose (Rosa canina L.) Flavones, Tannins Anthocyanidins UZHNU

Ukraine - Dried lime blossoms (Tilia cordata 50 Tea, lime flowers Flavonoids, Tannins, Mucillages, Cardiac glycosides UZHNU Mill) Ukraine - Parsley (green or root) (Petroselinum Flavones (luteolin, apigenin), Flavonols (isorhamnetin, 49 Tea, parsley UZHNU crispum (Mill.) Fuss) quercetin, kaempferol)

Ukraine - Salad prepared from a mixture of Carotenoids (beta carotene, lutein), Flavones, Flavonols, 24 Vinaigrette salad ONAFT various vegetables and spices Phenolic acids, Betalains

A walnut-based dish with onion and Alk(en)yl-cysteine sulphoxides, Capsaicinoids, Flavonoids, Georgia 34 Walnut sauce spices. The sauce has a thick Lignans consistence and is slightly tart

Alk(en)yl-cysteine sulphoxides (allicin), Capsaicinoids, Georgia 33 Wild plum sauce A well seasoned wild plum sauce Carotenoids, Anthocyanins (when made with red plums)

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LOW OR NON ALCOHOLIC FERMENTED FOODS AND BEVERAGES OF PLANT ORIGIN

Country Food code Food name (english) Brief food description Specific bioactive substances

A slightly fermented cereal based Bulgaria 75 Cereal based beverage Flavonoids, Lignans, Phenolic acids sweetish beverage

A sweet slightly sourish taste, (Dihydro)chalcones, Flavanones, Flavanols, Flavan-3-ols, Bulgaria 79 Dog rose fruit beverage naturally sparkling beverage made Anthocyanidins from dog rose fruit (Rosa canina L.)

Natural home-made soft drink, without preservatives or artificial Romania 26 Elderberry soft drink (Socata) colorants made from elder flowers Flavonols (rutin, qurecetin), Terpenes (Sambucus nigra L.)

Mildly fermented lingo berry Bulgaria 73 Femented fruit juice (Vaccinium vitis-idaea L.) extraction Flavonoids, Anthocyanidins juice

A slightly fermented fruit based Bulgaria 76 Fruit juice, slightly fermented Flavonoids, Anthocyanidins sweetish-sourish beverage

A slightly fermented grape based Bulgaria 77 Grape juice, slightly fermented Anthocyanidins sweetish-sourish beverage

A sweetish aromatic slightly Bulgaria 74 Honey drink fermented honey beverage, light No information provided yellow in colour

A fermented beverage made from a Russia 29 Kvass, ancient Flavones, Lignans, Phenolic acids barley malt and rye flour mix

A liquid of fermented beets and sour Ukraine - 25 Kvass of beet rye bread popularly used in borsch for Phenolic acids, Betalains ONAFT tartness

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A fermented beverage with a cloudy Russia 35 Kvass of beet red colour and a sour taste, made Phenolic acids, Betalains from red beet and dried rye bread

Ukraine - 42 Kvass of beet A beet kvass Phenolic acids, Betalains UZHNU

Ukraine - 43 Kvass of beet and bread A beet and rye bread kvass Phenolic acids, Betalains UZHNU

A fermented beverage made from Russia 34 Kvass of black currant Anthocyanidins black currant juice

A fermented beverage made from Russia 26 Kvass of bread Flavan-3-ols, Lignans dried rye bread

A fermented beverage, with a cloudy red colour and a sour taste, made Russia 36 Kvass of cherry Anthocyanidins from cherry berries (Prunus avium (L.) L., Prunus cerasus L.)

A fermented beverage made from Russia 33 Kvass of fruit Flavan-3-ols, Anthocyanidins currants

A fermented beverage made from Russia 31 Kvass of lemon Flavanones lemon

A fermented beverage made from a Russia 27 Kvass of Moscow barley malt, rye malt, wheat malt, rye, Flavan-3-ols, Isoflavones, Lignans, Phenolic acids wheat and buckwheat flour mix

A fermented beverage, a little-bit cloudy red with a sour taste, made Flavan-3-ols, Anthocyanidins, Flavonoids, Stilbenes Russia 30 Kvass of mulberry fruit from mullberry fruit (Morus nigra L., (resveratrol) Morus rubra L.)

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A fermented beverage made from rye Glucosinolates/isothiocyanates (sinigrin) , Flavan-3-ols, Russia 37 Kvass of Petrovski and rye-wheat bread Lignans, Phenolic acids

Ukraine - Cold fermented red currant drink with 41 Kvass of red currant Flavonoids UZHNU spices.

A fermented beverage made from a Russia 25 Kvass, Russian barley malt, rye malt, wheat and rye Lignans, Phenolic acids flour mix

A mildly tart liquid made by Ukraine - 26 Kvass of rye, home made fermenting a yeast-raised batter Lignans, Phenolic acids ONAFT diluted with water

A fermented beverage made from a Russia 24 Kwass of "sauerkraut soup" barley malt, wheat malt, wheat and Flavonoids, Lignans, Phenolic acids buckwheat flour mix

A fermented beverage made from Russia 23 Kvass southern rye bread and juniper berries Lignans, Phenolic acids, Terpenes (Juniperus communis L.)

A fermented beverage made from Russia 32 Kvass of Stavropol Flavonoids, Mucillages rhubarb (Rheum rhaponticum L.)

A fermented beverage made from a Russia 28 Kvass, white barley malt, rye and buckwheat flour Flavan-3-ols, Isoflavones, Lignans, Phenolic acids mix

A thick, fermented cereal based Bulgaria 72 Millet ale (Boza) beverage with a sourish or Flavonoids, Lignans, Phenolic acids sweetish taste

Salty and sourish fermented Bulgaria 80 Pickled vegetable Glucosinolates/isothiocyanates, Carotenoids, Flavonoids vegetables

Ukraine - 15 Sauerkraut Prepared from white cabbage Glucosinolates, Flavonols ONAFT

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A salty-sоurish beverage with a light Bulgaria 78 Sauerkraut brine Glucosinolates/isothiocyanates, Flavonoids yellow colour

Turkey 8 Sautéed pickled green beans A vegetable dish Carotenoids (lutein, beta carotene), Flavonoids

Flavonols (quercetin), Flavan-3-ols, Anthocyanidins (di- and Ukraine - 38 Wine drink, Transcarpathian Hot wine with spices and sugar monodelphinidin glycosides), Tannins, Phenolic acids (ellagic, UZHNU gallic), Stilbenes (resveratrol)

Flavonols (quercetin), Flavan-3-ols, Anthocyanidins (di- and Ukraine - Wine mixed up with syrup and 39 Wine mix monodelphinidin glycosides), Tannins, Phenolic acids (ellagic, UZHNU mineral water salicylic), Stilbenes (resveratrol)

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