Technical Field

The invention is particularly related to aromatic functional food compositions enriched by the essential fatty acids and curcumin required to be taken daily to be used in food, supplement food and oil industry and methods for making the same.

State of the Art

In order to have a healthy life, the oils consumed at the table are recommended by the specialists such that their saturated fat content shall be low, and their unsaturated fat content shall be high. In addition to this the compositions and ratios of fatty acids available in said fats are very important aspects. Some of the unsaturated fatty acids present within the unsaturated fats are as follows; Oleic Acid (Omega - 9), Linoleic Acid (LA = Omega- 6) and Alpha Linolenic Acid (ALNA = Omega - 3). Linoleic Acid (Omega - 6) and Alpha Linolenic Acid (Omega - 3) are the essential fatty acids for a healthy living; they cannot be synthesized within the body and they must be taken externally. Linoleic Acid is a fatty acid of the omega-6 group; Alpha Linolenic Acid is a fatty acid of the omega-3 group. Eicosapentaenoic Acid and Docosahexaenoic Acid are omega-3 fatty acids; however, these two omega-3 fatty acid are synthesized from Alpha Linolenic Acid which is an omega-3 fatty acid by the animals and humans.

The amounts and ratios of said fatty acids that are present in the body are also important. In order to have a sustainable cardiovascular health, the ratio of the omega-6 fatty acid to the omega-3 fatty acid within the body shall be between 1 ÷ 1 - 4 ÷ 1 interval, besides it is very important to take minimum 1500 mg plant-based omega-3 fatty acid daily.

Today plant-based omega - 3 (Alpha Linoleinc Acid) in the olive, hazelnut and walnut oils found at the market shelves are either insufficient or do not meet the criteria recommended for a healthy life that the ratio of omega 6 ÷ omega 3 shall be between 1 ÷ 1 - 4 ÷ 1 interval. The ratio of omega-6 ÷ omega-3 in the vegetable oils consumed at the table and in the kitchen is very far from the 1 ÷ 1 - 4 ÷1 ratio intervals which is recommended by the scientists for a healthy life. As a result of this on one hand omega-6 fatty acid intake increases, on the other hand omega-3 fatty acid insufficiency is revealed, and many problems are encountered such as particularly cardiovascular diseases. In a study made, the relation between the ratio of the omega-6 fatty acid ÷ omega-3 fatty acid and the ratio of mortality from cardiovascular diseases in the food of three different populations is investigated and very surprising results are obtained. The omega-6 fatty acid ÷ omega-3 fatty acid ratios in the three societies subject to the study; were found as 50 ÷ 1 , 12 ÷ 1 and 1 ÷ 1. Mortality rate due to the cardiovascular diseases were found as; 45 %, 12 % and 7 %, respectively. As it can be seen, when the omega-6 fatty acid ÷ omega-3 fatty acid ratio comes closer to the 1 ÷ 1 value, the mortality rate due to the cardiovascular diseases decrease explicitly.

Awareness is increasingly created among the consumers for the requirement of these essential fatty acids for the body. In the supply-demand direction, also it is observed that the production of these fatty acids including food supplements increase. In order to fulfill omega- 3 fatty acid requirements, the consumers have tendency to these food supplements which are formulated in a separate or combined manner. The requirement of taking said supplements in daily doses such as a capsule also requires consumer discipline thereby creates the risk for not providing sustainability.

Another problem in food supplements is using animal-based omega-3 fatty acids. Today, population sensitive to use the animal products gradually increases; the vegetarianism and veganism trends substantially direct the food industry. In this sense in the current art food supplements are dysfunctional.

In one of the patent documents No TR2018/02213 included within the present state of the art, a preventive and/or healing product directed for the atherosclerosis which causes cardiovascular diseases is disclosed. Said product is disclosed as an omega-3 food supplement based on sea product oil (fish, fish byproducts, shellfish, krill, algae, micro algae) and it is balanced in terms of fatty acids.

The document No TR2016/16501 included within the present state of the art, is related to a fish oil drop which has herbal content used for a food supplement for babies and children in the case of omega-3 and omega-6 fatty acid deficiency. The importance of said fatty acids is mentioned in the document however there is no information or a teaching in terms of their required ratios. In addition to this in said supplement finding an animal based content is the main characteristic of the invention.

In the prior art patent document, No EA025006B1 , a functional food supplement with a customized content is disclosed. It is disclosed that said product is enriched by means of unsaturated fats and the ratio of omega-6 ÷ omega-3 is kept between 3 ÷1 to 5 ÷1. In the invention the catfish fat which is grown in an aquaculture environment is used as a source of omega-3.

In brief, when we consider the prior art documents and studies; it is seen that a requirement for a plant-based product which provides ease of use to the consumer and has the recommended omega - 6 fatty acid ÷ omega - 3 fatty acid ratio for a healthy life.

Brief Description of the Invention

The invention eliminates deficiencies in the current situation and aims to solve the abovementioned disadvantages.

The aim of the invention is particularly to provide consuming particularly terebinth (pistacia terebinthus I.), walnut (juglans regia I.), hazelnut (corylus avellana I.) and olive (olea europaea) oils as a functional food by means of enriching thereof by means of plant-based omega-3 (Alpha Linolenic Acid) source and/or curcumin and to contribute to the human health.

Another aim of the invention is to provide functional food compositions which have recommended omega-6 fatty acid ÷ omega-3 fatty acid ratios for providing sustainability of the cardiovascular health.

The invention also aims to use the functional food compositions as an edible oil or food supplement.

In order to fulfill the above mentioned aims, the invention covers a functional food composition which comprises at least one oil selected from the group consisting of the terebinth oil, walnut oil, hazelnut oil, olive oil, in order to enrich the plant-based Omega-3 fatty acid (Alpha Linolenic Acid) content of said composition, it comprises chia seed oil and/or flax seed oil.

The invention involves a functional food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil; it comprises turmeric powder in order to enrich said composition in terms of curcumin.

The invention involves a turmeric powder-terebinth oil extract which is obtained from the terebinth oil and turmeric powder and its curcumin content is at least 0, 48 %. Set out herein method for obtaining turmeric powder-terebinth oil extract comprises the following process steps; mixing terebinth oil in weight ratio of 60-74 % and turmeric powder in weight ratio of 26-40 % in an ambient temperature of 20-25 centigrade degrees for 1 -24 hours; resting obtained mixture and filtering thereof.

The invention involves a functional food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil; it comprises said turmeric powder-terebinth oil extract in order to enrich said composition in terms of curcumin.

The invention involves an aromatic food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil; it comprises terebinth oil for flavoring said composition.

The invention involves use of abovementioned food compositions as an edible oil or food supplement.

The structural and characteristic features of the present invention will be understood clearly by the following detailed description and therefore the evaluation shall be made by taking the detailed description into consideration.

Detailed Description of the Invention

In this detailed description, the inventive aromatic functional food compositions and their preferred compositions are described only in a manner such that to clarify the subject matter and in no way to create a limiting effect.

Together with the invention it is aimed to provide consuming terebinth (pistacia terebinthus /.), walnut (juglans regia I.), hazelnut ( corylus avellana /.) and olive (olea europaea ) oils as a functional food by means of enriching with the plant-based omega-3 fatty acid (Alpha Linolenic Acid = ALNA) source and/or curcumin.

The invention aims to gain the terebinth oil, which is healthy oil, to the economy as a functional food. For this purpose, the invention involves obtaining curcumin extract from the terebinth oil and turmeric powder and using thereof. Also, it involves using the terebinth oil in order to flavor the olive oil, hazelnut oil and walnut oil. Together with this, it aims to use chia seed oil and flax seed oil in order to enrich the terebinth oil, olive oil, hazelnut oil and walnut oil with plant-based omega- 3 fatty acid (Alpha Linolenic Acid = ALNA).

In 10-30 gram of mentioned terebinth, hazelnut, olive oil and walnut oil enriched by plant- based omega-3 fatty acid (Alpha Linolenic Acid = ALNA), minimum 1500 mg plant-based Omega-3 fatty acid (Alpha Linolenic Acid = ALNA) is present.

In said terebinth, hazelnut, olive oil and walnut oil enriched by plant-based omega-3 fatty acid (Alpha Linolenic Acid = ALNA); the ratio of Omega-6 fatty acid (Linoleic Acid = LA) ÷ Omega - 3 fatty acid (Alpha Linolenic Acid = ALNA) is between 1÷ 1 - 4 ÷ 1.

Fatty acid compositions of the oils consumed at the table are very important for a healthy life of the human. It is recommended for a healthy life that the oils consumed at the tables shall have low saturated oil content, high unsaturated oil content. The unsaturated fatty acid composition for a healthy life is very important for the health. The unsaturated fatty acids present in an active manner in unsaturated oils are; Oleic Acid (Omega-9), Linoleic Acid (Omega - 6) and Alpha Linolenic Acid (Omega - 3). Linoleic Acid and Alpha Linolenic Acid are essential fatty acids; cannot be synthesized within the body and they must be taken externally. Linoleic Acid is omega-6, Alpha Linolenic Acid is omega-3 group fatty acid. Eicosapentaenoic Acid and Docosahexaenoic Acid are Omega-3 fatty acids. However, these two omega-3 fatty acids are synthesized by the animals and humans from Alpha Linolenic Acid which is a plant-based omega-3 fatty acid. Omega- 6 and Omega-3 fatty acids are very important for life. In order to have a healthy life, omega-6 and omega-3 fatty acids shall be in a predetermined ratio within the body and this ratio is recommended as between 1 ÷ 1 - 4 ÷ 1. In order to protect cardiovascular health of a healthy adult; it is recommended to consume fatty fish at least twice a day and to take minimum 1500 mg plant-based omega-3 fatty acid by the scientists. In the preferred examples of the invention, in order to fulfill said criteria, as a plant-based omega-3 fatty acid source; chia seed oil and flax seed oil are used. Chia seed oil and flax seed oil are oils with high plant-based omega-3 fatty acid content. The fatty acid compositions of these two oils are seen appropriate in order to fulfill and sustain the abovementioned two criteria. The invention, together with is preferred examples, aims to contribute to the human health by means of providing in a standard manner Omega-6 fatty acid (LA=Linoleic Acid) ÷ Omega-3 fatty acid (Alpha Linolenic Acid = ALNA) ratio between 1 ÷ 1 - 4 ÷ 1 and for example providing minimum 1500 mg plant-based omega-3 fatty acid (ALNA) in its 10- 30 gram. Curcumin is the active ingredient of the turmeric ( Curcuma Longa L.) plant and it is considered that it has antioxidant, anti-inflammatory and anti-carcinogen effect. The positive effect of this molecule on human health is shown with many scientific studies. By adding curcumin to the preferred examples of the invention; it is aimed to provide people reach this molecule with the oils to be consumed at the tables which will contribute to their health. As a curcumin source turmeric powder and/or turmeric extract with terebinth oil including curcumin are used.

Terebinth oil, except its Alpha Linolenic Acid (ALNA = Omega-3) deficiency; is a healthy oil with is unique aroma and fatty acid composition. For this reason, together with the invention, it is aimed to gain this oil to the economy by means of enriching thereof with plant-based omega- 3 fatty acid (Alpha Linolenic Acid = ALNA) and/or curcumin.

Hazelnut oil is valuable oil in terms of fatty acid composition; except its omega-3 fatty acid (ALNA) deficiency, is frequently consumed in the kitchen. In the invention, it is aimed to make a functional food from the hazelnut oil by eliminating omega-3 fatty acid (ALNA) deficiency in hazelnut oil and/or by enriching with the curcumin. Also, terebinth oil is used in order to flavor the hazelnut oil.

When we evaluate walnut oil in terms of fatty acid composition; we see that it comprises Omega-3 fatty acid (ALNA) content. From this aspect it is evaluated as a partial functional food. However walnut oil does not meet the criteria recommended by the scientists for a healthy life that Omega-6(LA) ÷ Omega-3(ALNA) ratio shall be between 1 ÷ 1 - 4 ÷ 1 interval. In the invention, by adding plant-based Omega-3 fatty acid (ALNA) sourced oil and oils to the walnut oil; it is aimed to have an Omega-6 (LA) ÷ Omega-3 (ALNA) ratio between 1 ÷ 1 - 4 ÷ 1 in our mixture walnut oil and to have minimum 1500 mg plant-based Omega - 3 (ALNA) in 10 - 30 gram of our mixture. Also, terebinth oil is used in order to flavor the walnut oil. In order to enrich the walnut oil with curcumin, turmeric powder or turmeric extract with terebinth oil including curcumin is used.

Olive oil is one of the most important and most consumed oils at the tables. It is a valuable oil because it has low saturated oil ratio, is rich in Oleic Acid, which is recommended for nutrition, comprises omega - 6 fatty acid (LA). However, olive oil is insufficient in terms of Omega-3 fatty acid (ALNA) content and this fatty acid is below 1 %. Olive oil does not meet the criteria recommended by the scientists for a healthy life that Omega-6(LA) ÷ Omega- 3(ALNA) ratio shall be between 1 ÷ 1 - 4 ÷ 1 interval. In the preferred examples of the invention, by adding plant-based Omega-3 fatty acid (ALNA) sourced oil and oils to the olive oil; it is aimed to have an Omega-6 (LA) ÷ Omega-3 (ALNA) ratio between 1÷ 1 - 4 ÷ 1 in our mixture olive oil and to have minimum 1500 mg plant-based Omega - 3 (ALNA) in 10 - 30 gram of our mixture. In one example of the invention, terebinth oil is used in order to aromatize the olive oil. In another example of the invention in order to enrich the olive oil with curcumin, turmeric extract with terebinth oil is used.

The invention is an aromatic functional food composition which comprises at least one oil selected from the group consisting of terebinth oil, walnut oil, hazelnut oil, olive oil, in order to enrich plant-based Omega-3 fatty acid (ALNA) content of said composition chia seed oil and/or flax seed oil are used.

Here the contents of the preferred exemplary compositions are given in the following:

• 60-90 % terebinth oil by weight and 10-40 % chia seed oil by weight;

• 60-90 % terebinth oil by weight and 10-40 % flax seed oil by weight;

• 60-90 % hazelnut oil by weight and 10-40 % chia seed oil by weight;

• 60-90 % hazelnut oil by weight and 10-40 % flax seed oil by weight;

• 60-90 % walnut oil by weight and 10-40 % chia seed oil by weight;

• 60-90 % walnut oil by weight and 10-40 % flax seed oil by weight;

• 60-90 % olive oil by weight and 10-40 % chia seed oil by weight;

• 60-90 % olive oil by weight and 10-40 % flax seed oil by weight.

The ratio by weight of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) of said compositions is between 1 ÷ 1 - 4 ÷ 1 ; the content of Omega-3 fatty acid (ALNA) is at least 5 % by weight.

The invention involves a functional food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil, turmeric powder is used to enrich said composition in terms of curcumin.

Here the contents of the preferred exemplary compositions are given in the following:

• 60-74 % hazelnut oil by weight and 26-40 % turmeric powder by weight;

• 60-74 % walnut oil by weight and 26-40 % turmeric powder by weight;

• 60-74 % olive oil by weight and 26-40 % turmeric powder by weight;

Curcumin content of said compositions is at least 0,014 % by weight. The invention is a turmeric powder-terebinth oil extract which is obtained from the terebinth oil and turmeric powder and its curcumin content is at least 0,48 % by weight. Set out herein method for obtaining turmeric powder-terebinth oil extract comprises the following process steps; mixing terebinth oil in weight ratio of 60-74 % and turmeric powder in weight ratio of 26-40 % at 20-25 centigrade degrees room temperature for 1 -24 hours; resting obtained mixture and filtering thereof.

The invention involves a functional food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil, it comprises said turmeric powder-terebinth oil extract in order to enrich said composition in terms of curcumin.

The contents of the preferred exemplary compositions are given in the following:

• 84-92 % hazelnut oil by weight and 8-16 % turmeric powder-terebinth oil extract by weight;

• 84-92 % walnut oil by weight and 8-16 % turmeric powder-terebinth oil extract by weight;

• 84-92 % olive oil by weight and 8-16 % turmeric powder-terebinth oil extract by weight;

The curcumin content of said compositions is at least 0, 0384 % by weight.

The invention involves an aromatic food composition which comprises at least one of the oils selected from the group consisting of the walnut oil, hazelnut oil and olive oil, it comprises terebinth oil in order to aromatize said composition in terms of curcumin.

Here the contents of the preferred exemplary compositions are given in the following:

• 84-92 % hazelnut oil by weight and 8-16 % terebinth oil by weight;

• 84-92 % walnut oil by weight and 8-16 % terebinth oil by weight;

• 84-92 % olive oil by weight and 8-16 % terebinth oil by weight.

The invention involves use of the above mentioned aromatic and/or functional food compositions as edible oil or food supplement.

According to all of these embodiments, the following exemplary components given in Table 1 can be used however it does not limit the scope of the invention. Table 1. Examples within the scope of the invention

In order to obtain the functional food composition given in the Examples 1 -2; (i) the fatty acid composition and physical - chemical characteristics of the terebinth oil are determined (ii), according to the values in step (i); as a plant-based omega-3 fatty acid (ALNA) source, it is determined which oil or oils are used and what the ratios thereof (iii) By considering the oil or oils and the ratios thereof of the plant-based omega-3 fatty acid (ALNA) source to be added into the terebinth oil; the mixture is prepared in an ambient temperature of 20 - 25 centigrade degrees and is mixed in a stainless tank until it is homogenous (iv) The ratio of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) and Alpha Linolenic Acid (ALNA) level is evaluated in the prepared mixture (v) If the values found are as the following; 1500 mg Alpha Linolenic Acid (ALNA) is found in 10-30 gram of the mixture and the ratio of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) is between 1 ÷ 1 - 4 ÷ 1 interval; then it is packed and ready for consuming. In order to obtain the functional food composition given in the Example 3; (i) the fatty acid composition and physical - chemical characteristics of the terebinth oil are determined (ii) By determining the curcumin level in the turmeric powder to be used as a curcumin source; appropriate amount of turmeric powder (Curcuma Longa L) which provides the required level of curcumin in the turmeric extract with terebinth oil is added into the terebinth oil and in an ambient temperature of 20 - 25 centigrade degrees, it is mixed within a stainless tank during an appropriate period (1 -24 hours) and is rested. The rested mixture is filtered; and turmeric extract with terebinth oil is obtained. The curcumin level is determined in the turmeric extract with terebinth oil. In case there is minimum 480 mg curcumin in 100 gram of the mixture (iii) it is packed and ready for consuming.

In order to obtain the functional food composition given in the Examples 4-5; (i) the fatty acid composition and physical - chemical characteristics of the hazelnut oil are determined (ii) According to the values of the process step (i); it is determined which oil or oils are used as plant-based omega-3 fatty acid (ALNA) source (iii) By considering the oil and oils and the ratios thereof as a plant-based omega-3 fatty acid (ALNA) source to be added into the hazelnut oil; the mixture is prepared in an ambient temperature of 20 - 25 centigrade degrees and it is mixed in a stainless tank until it becomes homogeneous (iv) The ratio of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) and Alpha Linolenic Acid (Omega - 3 = ALNA) level is evaluated in the prepared mixture. If the values found are as the following; 1500 mg Alpha Linolenic Acid (ALNA) is found in 10-30 gram of the mixture and the ratio of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) is between 1 ÷ 1 - 4 ÷ 1 interval; then it is packed and ready for consuming.

In order to obtain the aromatic food composition given in the Example 6; (i) the fatty acid composition and physical - chemical characteristics of the hazelnut oil are determined (ii) The fatty acid composition and physical - chemical characteristics of the terebinth oil are determined (iii) according to the values determined in the process steps (i) and (ii), the ratio of terebinth oil to be added into the hazelnut oil is determined and the mixture is prepared in an ambient temperature of 20 - 25 centigrade degrees and it is mixed within a stainless steel tank until it becomes homogenous (iv) The obtained mixture is rested (v) It is packed and ready for consuming.

In order to obtain the functional food composition given in the Example 7; (i) the fatty acid composition and physical - chemical characteristics of the hazelnut oil are determined (ii) the curcumin level in the turmeric powder to be used as a curcumin source is determined (iii) By considering the value in the process step no (ii); the amount of the hazelnut oil turmeric powder (Curcuma Longa) to be added into the hazelnut oil is determined and in an ambient temperature of 20 - 25 centigrade degrees, the mixture is prepared within a stainless steel (iv) The prepared mixture is mixed during an appropriate period (1 -24 hours), it is rested and filtered (v) The curcumin level within the filtered mixture is determined. In case there is minimum 14 mg curcumin within 100 gram of the filtered product; it is packed and ready for consuming.

In order to obtain the functional food composition given in the Example 8; (i) the fatty acid composition and physical - chemical characteristics of the hazelnut oil are determined (ii) As a curcumin source; the turmeric extract with terebinth oil obtained with known curcumin level in the Example 3 is used (iii) The turmeric extract with terebinth oil in an amount which provides the required curcumin ration in a mixture; is added to the hazelnut oil and in an ambient temperature of 20-25 centigrade degrees, the mixture is mixed within a stainless tank until it becomes homogenous during an appropriate period (1 - 24 hours) (iv) The curcumin level within the mixture is determined. In case there is minimum 38.4 mg curcumin in 100 gram of the mixture; (v) it is packed and ready for consuming.

In order to obtain the functional food composition given in the Examples 9-10; (i) the fatty acid composition and physical - chemical characteristics of the walnut oil are determined (ii) According to the values in step No 1 ; as plant-based Omega-3 fatty acid (ALNA) source, it is determined which oil or oils, or ratios thereof are used (iii) By considering the oil and oils and the ratios thereof as plant-based omega-3 fatty acid (ALNA) source to be added into the walnut oil; the mixture is prepared in an ambient temperature of 20 - 25 centigrade degrees and it is mixed within a stainless tank until it becomes homogenous (iv) The ratio of Omega- 6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) and Alpha Linolenic Acid (ALNA) level is evaluated in the prepared mixture (v) If the values found is as the following; 1500 mg Alpha Linolenic Acid (ALNA) is found in 10-30 gram of the mixture and the ratio of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) is between 1 ÷ 1 - 4 ÷ 1 interval; then it is packed and ready for consuming.

In order to obtain the aromatic food composition given in the Example 1 1 ; (i) the fatty acid composition and physical - chemical characteristics of the walnut oil are determined (ii) The fatty acid composition and physical - chemical characteristics of the terebinth oil are determined. According to the values determined in steps (iii), (i) and (ii), the terebinth oil ratio to be added into the walnut oil is determined (iv) The mixture is mixed in an ambient temperature of 20 - 25 centigrade degrees within a stainless tank during an appropriate period (1 - 24 hours) until it becomes homogeneous (iv) The mixture is rested (v) It is packed and ready for consuming.

In order to obtain the functional food composition given in the Example 12; (i) the fatty acid composition and physical - chemical characteristics of the walnut oil are determined (ii) the curcumin level of the turmeric powder to be used as a curcumin source is determined. By considering the values in the process steps of (iii), (ii); the amount of turmeric powder (Curcuma Longa) to be added into the walnut oil is determined; in an ambient temperature of 20 - 25 centigrade degrees; the mixture is prepared in a stainless tank and it is mixed during an appropriate period (1 -24 hours) and is rested (iv) The rested mixture is filtered and its curcumin level is determined. In case there is minimum 14 mg curcumin in the 100 gram of the filtered product; (v) it is packed and ready for consuming.

In order to obtain the functional food composition given in the Example 13; (i) the fatty acid composition and physical - chemical characteristics of the walnut oil are determined (ii) As a curcumin source; the turmeric extract with terebinth oil obtained with known curcumin level in the Example 3 is used (iii) The turmeric extract with terebinth oil in an amount which provides the required curcumin ration in a mixture; is added to the walnut oil. (iv) in an ambient temperature of 20 - 25 centigrade degrees; the mixture is mixed in a stainless tank during an appropriate period (1 - 24 hours) until it becomes homogenous (iv) The curcumin level within the prepared mixture is determined. In case there is minimum 38.4 mg curcumin in 100 gram of the mixture (vi) it is packed and ready for consuming.

In order to obtain the functional food composition given in the Examples 14-15; (i) the fatty acid composition and physical - chemical characteristics of the olive oil are determined (ii), according to the values in step (i); as a plant-based omega-3 fatty acid (ALNA) source, it is determined which oil or oils are used and what the ratios thereof (iii) By considering the oil or oils and the ratios thereof of the plant-based omega-3 fatty acid (ALNA) source to be added into the olive oil; the mixture is prepared in an ambient temperature of 20 - 25 centigrade degrees and is mixed in a stainless tank until it is homogenous (iv) The ratio of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) and Alpha Linolenic Acid (ALNA) level is evaluated in the prepared mixture (v) If the values found is as the following; 1500 mg Alpha Linolenic Acid (ALNA) is found in 10-30 gram of the mixture and the ratio of Omega-6 fatty acid (LA) ÷ Omega-3 fatty acid (ALNA) is between 1 ÷ 1 - 4 ÷ 1 interval; then it is packed and ready for consuming. In order to obtain the food composition given in the Example 16; (i) the fatty acid composition and physical - chemical characteristics of the olive oil are determined (ii) The curcumin level of the turmeric powder to be used as a curcumin source is determined. By considering the values in the process steps of (iii), (ii); the amount of turmeric powder ( Curcuma Longa) to be added to the olive oil is determined and in an ambient temperature of 20 - 25 centigrade degrees; the mixture is prepared in a stainless tank and it is mixed and rested during an appropriate period (1 -24 hours) (iv) The rested mixture is filtered and its curcumin level is determined. In case there is minimum 14 mg curcumin in the 100 gram of the filtered product; it is packed and ready for consuming.

In order to obtain the functional food composition in the Example 17; (i) the fatty acid composition and physical - chemical characteristics of the olive oil are determined (ii) After the amount of curcumin required to be present in the unit amount of the mixture is determined, the turmeric extract with terebinth oil mentioned in Example 3 for fulfilling this level in the mixture is determined (iii) In an ambient temperature of 20 - 25 centigrade degrees; the mixture is prepared in a stainless tank and is mixed until it becomes homogenous (iv) The curcumin level in the prepared mixture is determined. In case there is minimum 38,4 mg curcumin in the 100 gram of the mixture; (v) it is packed and ready for consuming.

In order to obtain the aromatic food composition given in the Example 18; (i) the fatty acid composition and physical - chemical characteristics of the olive oil are determined (ii) the fatty acid composition and physical - chemical characteristics of the terebinth oil are determined. By considering the values in the process steps of (iii), (i) and (ii); the terebinth oil ratio required to be present within the mixture is determined (vi) in an ambient temperature of 20 - 25 centigrade degrees; the mixture oil is prepared within a stainless tank (v) The mixture oil is mixed until it becomes homogenous (vi) The mixture is rested (vii) It is packed and ready for consuming.

The inventive aromatic and/or functional food compositions are beneficial for protecting cardiovascular health by means of the optimized fatty acid ratios.