Nowadays, much research attention is focused on underutilized berry crops due to the high antioxidant activity of fruits. Black crowberry (Empetrum nigrum L.) represents an important source of flavonols (quercetin, rutin, myricetin, naringenin, naringin, morin, and kaempferol) and anthocyanins. The fruit components could be utilised as natural colourants or as a part of functional foods and, because of the high antioxidant activity, the berries of black crowberry can be used in the treatment of diseases accompanied with inflammation, or as an effective antibacterial and antifungal remedy. Moreover, the reduction of lipid accumulation and total cholesterol as well as an improvement of postprandial hyperglycaemia have been proven. This review summarizes for the first time the main antioxidants (flavonoids) of black crowberry fruits, with a focus on their health promoting activity.

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

Department of Viticulture and Enology Faculty of Horticulture Mendel University in Brno Valticka 337 CZ 691 44 Lednice Czech Republic

Institute for Teacher Training Faculty of Central European Studies Constantine the Philosopher University in Nitra Drazovska 4 SK 949 74 Nitra Slovakia

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