Bioactive Compounds and Antioxidant Activity in Different Types of Berries
TLDR
In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits.Abstract:
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 benefitsread more
Citations
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Total Cranberry Extract vs. its Phytochemical Constituents: Antiproliferative and Synergistic Effects against Human Tumor Cell Lines
TL;DR: In this paper, the authors analyzed, quantified and separated total cranberry extract into fractions enriched in sugars, organic acids, total polyphenols, proanthocyanidins and anthocyanins (39.4, 30.0, 10.6, 5.5, 1.2% composition, respectively).
Journal ArticleDOI
Proanthocyanidins and hydrolysable tannins: occurrence, dietary intake and pharmacological effects
TL;DR: This review summarizes the current literature on tannins, focusing on the main, recently proposed mechanisms of action that underlie their pharmacological and disease‐prevention properties, as well as their bioavailability, safety and toxicology.
Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits
Vanessa Rios de Souza,Patrícia Aparecida Pimenta Pereira,Thais Lomonaco Teodoro da Silva,Luiz Carlos de Oliveira Lima,Rafael Pio,Fabiana Queiroz +5 more
TL;DR: The chemical composition, identify the bioactive compounds and measure the antioxidant activity present in blackberry, red raspberry, strawberry, sweet cherry and blueberry fruits produced in the subtropical areas of Brazil are evaluated to verify that the chemical properties of these fruit are similar when compared to the temperate production zones.
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Berries extracts as natural antioxidants in meat products: A review.
José M. Lorenzo,Mirian Pateiro,Rubén Domínguez,Francisco J. Barba,Predrag Putnik,Danijela Bursać Kovačević,Avi Shpigelman,Daniel Granato,Daniel Franco +8 more
TL;DR: Data implied that blueberries, blackberries, cranberries, and grapes can be useful for replacing/decreasing synthetic antioxidants in meat products, since meats are highly susceptible to oxidation.
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Quercetin and Its Anti-Allergic Immune Response
TL;DR: Plant extract of quercetin is the main ingredient of many potential anti- allergic drugs, supplements and enriched products, which is more competent in inhibiting of IL-8 than cromolyn (anti-allergic drug disodium cromoglycate) and suppresses IL-6 and cytosolic calcium level increase.
References
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Free radicals, antioxidants and functional foods: Impact on human health
TL;DR: The present review provides a brief overview on oxidative stress mediated cellular damages and role of dietary antioxidants as functional foods in the management of human diseases.
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A Systematic Screening of Total Antioxidants in Dietary Plants
B. Halvorsen,Kari Holte,Mari C. W. Myhrstad,Ingrid Barikmo,Erlend Hvattum,Siv Fagertun Remberg,Anne Brit Wold,Karin Haffner,Halvard Baugerød,Lene Frost Andersen,O. Moskaug,David R. Jacobs,Rune Blomhoff +12 more
TL;DR: This work assessed systematically total antioxidants in a variety of dietary plants used worldwide, including various fruits, berries, vegetables, cereals, nuts and pulses, to facilitate research into the nutritional role of the combined effect of antioxidants in dietary plants.
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Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins after Fresh Storage of Small Fruits
TL;DR: The increase observed in antioxidant capacity through postharvest phenolic synthesis and metabolism suggested that commercially feasible technologies may be developed to enhance the health functionality of small fruit crops.
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Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
TL;DR: In this paper, the mechanisms and kinetics of anthocyanin degradation during heat treatment are investigated based on current findings, which can have a dramatic impact on colour quality and may also affect nutritional properties.
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Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices.
TL;DR: In this article, the authors investigated the impact of various agricultural practices on levels of secondary plant metabolites, and found that higher levels of TPs were consistently found in organically and sustainably grown foods as compared to those produced by conventional agricultural practices.