The book of "Black Elderberry: Fruit or Medicine?" was published and took its place on the shelves who Asst. Prof. Dr. Murat Doğan, assistant dean of Istanbul Gelişim University (IGU), Faculty of Fine Arts (GSF) and lecturer of the Department of Gastronomy and Culinary Arts, contributed as the author of the chapter. Asst. Prof. Dr. Murat Dogan; in the book of "Black Elderberry: Fruit or Medicine? which edited by Hayrettin Mutlu and Elif Günalan, is the author of the chapter titled “Elderberry with its Safe Dose, Potential Toxicity and Side Effects”.Apart from Asst. Prof. Dr. Murat Doğan, 16 more names in total wrote chapters in the published book.

The summary of the book, which contains a lot of scientific information about the black elderberry, which is frequently grown in Europe and North America and is extremely beneficial for the immune system, is given as follows:

“Black elderberry (Sambucus nigra L.) is a plant that has been grown in many parts of the world and has been widely used in the treatment of various diseases among the people for centuries. Its fruit is rich in nutrients and bioactive components such as carbohydrates, amino acids, fatty acids, vitamins, minerals, organic acids and flavonoids. Recent studies have shown that these components have antioxidant, anti-inflammatory, antiviral, antibacterial, immunomodulatory, antiobesitic, antidiabetic, anticancer and antidepressant effects. The fact that its therapeutic effects are so intense has led to the production of elderberry fruit content, which is also consumed as a food, in various forms as a commercial product. However, most of the research on elderberry consists of studies designed with in vitro analyzes and experimental models. This makes it difficult to determine the efficacy and safety of black elderberry as a nutritional supplement.

In this work; The general characteristics and growing conditions of the black elderberry plant, its various forms as a pharmaceutical agent, its bioactive components and its therapeutic properties, as well as its capacity to use as a food supplement in health and disease, have been examined by academicians and scientists who are experts in their field in the light of current literature research and with the thought of eliminating the deficiency in the field, made available to the scientific world.”

We congratulate Asst. Prof. Dr. Murat Doğan and wish him success in his academic studies.