Bioactive Compounds and Antioxidant Activity in Different Types of Berries
By S. Škrovánková, D. Sumczynski, Jiri Mlcek, T. Juríková, J. Sochor. International Journal of Molecular Sciences, 2015
891 citations recorded by the source corpus.
Berries, especially members of several families, such as Rosaceae (strawberry, raspberry, blackberry), and Ericaceae (blueberry, cranberry), belong to the best dietary sources of bioactive compounds (BAC). They have delicious taste and flavor, have economic importance, and because of the antioxidant properties of BAC, they are of great interest also for nutritionists and food technologists due to the opportunity to use BAC as functional foods ingredients. The bioactive compounds in berries contain mainly phenolic compounds (phenolic acids, flavonoids, such as anthocyanins and flavonols, and tannins) and ascorbic acid. These compounds, either individually or combined, are responsible for various health benefits of berries, such as prevention of inflammation disorders, cardiovascular diseases, or protective effects to lower the risk of various cancers. In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits.
Subfields: Biochemistry, Complementary and alternative medicine
View Paper: https://www.semanticscholar.org/paper/269b5acc6534637be965fcd95028cedd4c0eba0c
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Citations in the corpus
- Polyphenol content and antioxidant capacity of berries: A review (2019, background): “The blackberry fruits can be used in the industry for ice cream, juice, jam, marmalade, cake (Kafkas et al., 2006; Skrovankova et al., 2015).”