Are benefits of berries pie in the sky?

Kaume et al. provide tremendous insight to the biochemical properties of the blackberry and their medical application. The phenolic properties have potential to be implicated in range of manners including: anitobesity, antidiabetic, antimicrobial, and anti-inflammatory. As Kaume et al. mention, little research is underway concerning these properties. If the appropriate research was undertaken,it seems health benefits learned would be significantly progressive.

 “Look deep into nature and you’ll see everything better.”

–      Albert Einstein

The Blackberry Fruit: A Review on Its Composition and Chemistry, Metabolism and Bioavailability, and Health Benefits

Lydia Kaume, Luke R. Howard*, and Latha Devareddy

Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States

 

Abstract: Blackberry (Rubus sp.) fruit contains high levels of anthocyanins and other phenolic compounds, mainly flavonols and ellagitannins, which contribute to its high antioxidant capacity and other biological activities. Blackberry phenolic composition and concentrations are known to be influenced by genetics, growing conditions, and maturation. Despite the current knowledge of their chemistry, research specific to blackberry phenolic compounds’ health benefits, metabolism, bioavailability, and mechanism by which they confer health benefits is scarce. Blackberry phenolic compounds have protective effects on age-related neurodegenerative diseases and bone loss in vivo and can inhibit low-density lipoprotein and liposomal oxidation in vitro. Blackberry extracts have also exerted antimutagenic effects in vitro and in vivo by modifying cell signaling pathways and suppressing tumor promotion factors. However, the antiobesity, antidiabetic, antimicrobial, and anti-inflammatory properties of blackberry phenolic compounds need investigation. Similarly, studies that elucidate the in vivo physiologically effective concentrations of blackberry phenolic compounds are necessary.

 

J. Agric. Food Chem., Article ASAP
DOI: 10.1021/jf203318p
Publication Date (Web): November 14, 2011
Copyright © 2011 American Chemical Society
Phone: (479) 575-2978. Fax: (479) 575-6936. E-mail:lukeh@uark.edu.
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