Detail
Article
Online article
FT
Medvik - BMC
  • Something wrong with this record ?

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

S. Skrovankova, D. Sumczynski, J. Mlcek, T. Jurikova, J. Sochor,

. 2015 ; 16 (10) : 24673-706. [pub] 20151016

Language English Country Switzerland

Document type Journal Article, Research Support, Non-U.S. Gov't, Review

Persistent link   https://www.medvik.cz/link/bmc16028044

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.

References provided by Crossref.org

000      
00000naa a2200000 a 4500
001      
bmc16028044
003      
CZ-PrNML
005      
20161024110538.0
007      
ta
008      
161005s2015 sz f 000 0|eng||
009      
AR
024    7_
$a 10.3390/ijms161024673 $2 doi
024    7_
$a 10.3390/ijms161024673 $2 doi
035    __
$a (PubMed)26501271
040    __
$a ABA008 $b cze $d ABA008 $e AACR2
041    0_
$a eng
044    __
$a sz
100    1_
$a Skrovankova, Sona $u Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic. skrovankova@ft.utb.cz.
245    10
$a Bioactive Compounds and Antioxidant Activity in Different Types of Berries / $c S. Skrovankova, D. Sumczynski, J. Mlcek, T. Jurikova, J. Sochor,
520    9_
$a 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.
650    _2
$a anthokyaniny $x chemie $7 D000872
650    _2
$a antioxidancia $x chemie $7 D000975
650    _2
$a kyselina askorbová $x chemie $7 D001205
650    _2
$a brusnice s jedlými plody $x chemie $7 D029798
650    _2
$a Ericaceae $x chemie $7 D029791
650    _2
$a flavonoidy $x chemie $7 D005419
650    _2
$a jahodník $x chemie $7 D031985
650    _2
$a ovoce $7 D005638
650    _2
$a fenoly $x chemie $7 D010636
650    _2
$a Rosaceae $x chemie $7 D027824
650    _2
$a Rubus $x chemie $7 D065856
650    _2
$a Vaccinium macrocarpon $x chemie $7 D029799
655    _2
$a časopisecké články $7 D016428
655    _2
$a práce podpořená grantem $7 D013485
655    _2
$a přehledy $7 D016454
700    1_
$a Sumczynski, Daniela $u Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic. sumczynski@ft.utb.cz.
700    1_
$a Mlcek, Jiri $u Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic. mlcek@ft.utb.cz.
700    1_
$a Jurikova, Tunde $u Institut for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia. tjurikova@ukf.sk.
700    1_
$a Sochor, Jiri $u Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, CZ-691 44 Lednice, Czech Republic. sochor.jirik@seznam.cz.
773    0_
$w MED00176142 $t International journal of molecular sciences $x 1422-0067 $g Roč. 16, č. 10 (2015), s. 24673-706
856    41
$u https://pubmed.ncbi.nlm.nih.gov/26501271 $y Pubmed
910    __
$a ABA008 $b sig $c sign $y a $z 0
990    __
$a 20161005 $b ABA008
991    __
$a 20161024110951 $b ABA008
999    __
$a ok $b bmc $g 1166358 $s 952674
BAS    __
$a 3
BAS    __
$a PreBMC
BMC    __
$a 2015 $b 16 $c 10 $d 24673-706 $e 20151016 $i 1422-0067 $m International journal of molecular sciences $n Int J Mol Sci $x MED00176142
LZP    __
$a Pubmed-20161005

Find record

Citation metrics

Archiving options