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Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Beside grape berry cited above, the most consumed berries belong to two families: Rosaceae (blackberry, raspberry, strawberry), and Ericaceae (blueberry, cranberry) (79). Some other berries like goji berry are considered exotic berries. These berries are among the best dietary sources of many antioxidant compounds such as phenolic acids, flavonoids, anthocyanins, tannins, and ascorbic acid. They are colored fruits with delicious taste and flavor (79–80). 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 (72, 79–80).
Role of Process Standardisation in Development of Natural Products
Published in Dilip Ghosh, Pulok K. Mukherjee, Natural Medicines, 2019
Arunporn Etherat, Romanee Sanguandeekul, Panadda Nontahnum, Pimpinan Somsong, George Srzednicki
Berries are not only appreciated as being very tasty and having low energy but also increasingly because of their bioactive compounds. Therefore they are often used as ingredients in functional foods. The species with a high content of bioactive compounds belong to various families, especially Rosaceae (strawberry, raspberry, blackberry), and Ericaceae (blueberry, cranberry). Among the bioactive compounds are antioxidants such as phenolic compounds and fruit colourants (anthocyanins and carotenoids). The phenolics in berries include phenolic acids, such as hydroxybenzoic and hydroxycinnamic acid conjugates, as well as further flavonoids, such as flavonols, flavanols and particularly anthocyanins. As for tannins, they are divided into condensed tannins (proanthocyanidins) and hydrolysable tannins, which have been found to be important bioactive compounds. Moreover, bioactive compounds include other antioxidants such as vitamins (ascorbic acid) and minerals with antioxidant properties. Among the cultivated berries, blueberries, cranberries, blackberries, raspberries and strawberries are a major source of anthocyanins, see Table 6.2 (Skrovankova et al. 2015).
Antioxidants Neutralize Free Radicals
Published in Robert Fried, Lynn Nezin, Evidence-Based Proactive Nutrition to Slow Cellular Aging, 2017
NO is essential in macrophage defense function in inflammation: macrophages can release considerable amounts of NO that, being a free radical, can worsen local tissue injury. In some cases, anthocyanins were shown to have strong inhibitory effects on NO production. This was the first study to report the inhibitory effects of anthocyanins and berry phenolic compounds on NO production (Wang and Mazza 2002). This finding may explain why blackberry extract shows strong anti-inflammatory activity. This is thought to be due to the suppression of NO formation by macrophages (Pergola et al. 2006) (see Chapter 8 on functional foods).
Intake of New Zealand Blackcurrant Powder Affects Skin-Borne Volatile Organic Compounds in Middle-Aged and Older Adults
Published in Journal of Dietary Supplements, 2022
M. E. T. Willems, M. Todaka, M. Banic, M. D. Cook, Y. Sekine
The present study provides first evidence that consumption of anthocyanin-rich NZBC powder affects the emission rate of VOCs from human skin. Out of the 77 skin VOCs that were analyzed, 13 VOCs (i.e., 18%) showed a significant change or a trend for change, with 9 out of 13 (i.e., 69%) with large effect size. In the present study, the daily intake of 6 g of NZBC powder could have been obtained with about 80 to 100 g of fresh NZBCs, suggesting ecological validity with application for consideration of daily blackcurrant intake or potentially other anthocyanin sources to be part of a healthy diet. The polyphenolic profile of blackcurrant is made up primarily of four anthocyanins, i.e., cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, delphinidin-3-O-glucoside, and delphinidin-3-O-rutinoside (Kapasakalidis et al. 2006). It needs to be noted, however, that all berries have a very distinct polyphenol composition, for example, blackberry and blueberry contain 2 and 13 anthocyanins, respectively (Lee et al. 2015). It is therefore possible that our observations on changes in emission rate of skin VOCs are unique with respect to the anthocyanin profile of blackcurrant and may be due to conversion of the absorbed anthocyanins to phenolic acids by colonic bacteria (Aura et al. 2005). Future work may address the emission rate of skin VOCs of berries with different polyphenol compositions.
Intake Duration of Anthocyanin-Rich New Zealand Blackcurrant Extract Affects Metabolic Responses during Moderate Intensity Walking Exercise in Adult Males
Published in Journal of Dietary Supplements, 2021
Mehmet Akif Şahin, PhD, Pelin Bilgiç, PhD, Stefano Montanari, MSc, Mark Elisabeth Theodorus Willems, PhD
Health benefits provided by polyphenol intake are associated with the anthocyanin content (Jennings et al. 2014; Lin et al. 2017; Mink et al. 2007). In addition, anthocyanin-rich foods have the potential to affect fat oxidation and obesity (Lee et al. 2016; Solverson et al. 2018). Obesity is a global health problem characterized by excessive fat accumulation in the human body, it affects quality of life and increases overall mortality (Fontaine and Barofsky 2001). In overweight and obese adults, Lee et al. (2016) observed that 8 weeks daily intake of 2.5 g anthocyanin-rich black soybean extract (12.58 mg anthocyanins) decreased waist circumference, indicating a loss of abdominal fat. In addition, Solverson et al. (2018) observed in overweight and obese adults that 7-day daily intake of 600 g blackberry (1500 mg·day−1 flavonoids) decreased the 24 h respiratory exchange ratio, indicating a 7% increase in fat oxidation at rest, and increased exercise-induced fat oxidation by 12% during 30-min of treadmill walking.
Blackberry Extract Inhibits Telomerase Activity in Human Colorectal Cancer Cells
Published in Nutrition and Cancer, 2019
Mohsen Tatar, Zohreh Bagheri, Masoumeh Varedi, Fakhraddin Naghibalhossaini
We first examined the antiproliferative effect of blackberry juice against six different human CRC cell lines. The cells were treated with different concentrations (0, 25, 50, 75, 100, 150 µl/ml) of blackberry juice for 48 h and their viability was determined by MTT assay as described in the “Materials and Methods” section. As shown in Fig. 1, blackberry treatment inhibited proliferation of all cancer cells in a dose-dependent manner, but a difference in sensitivity between cell lines can be observed. The 50% inhibitory concentrations of blackberry extract in CRC cells were in the range of 58–96 µl/ml which is equivalent to 167.4–277.1 µg/ml total phenolic or 47.1–78 µg/ml total monomeric anthocyanin contents (Table 2). SW480 was the most sensitive cell line (IC50, 47.5 µl/ml), followed by HCT116 (IC50, 58 µl/ml), LS180 (IC50, 72 µl/ml), and SW1116 (IC50, 76 µl/ml), whereas SW742 (IC50, 82 µl/ml) and HT29/219 (IC50, 96 µl/ml) cells showed the highest resistance to blackberry treatment (Table 2).