Blackberries possess marked concentrations of antioxidant polyphenols, most notably anthocyanins, ellagic acid, ellagitannins, epi/catechin, and proanthocyanidins. While the quantity and type of polyphenols can vary, cyanidin-3-O-glucoside (C3G) is consistently the most abundant polyphenol found in blackberries. Though blackberry antioxidants have not demonstrated significant bioavailability or bioaccessibility in their native form, emerging research suggests that antioxidant metabolites, such as protocatechuic acid derived from C3G, may account for some of the in vivo benefits. Cell studies conducted with blackberry phenolic extracts have demonstrated anti-inflammatory, chemopreventive, and neuroprotective effects; whereas, animal models given blackberries have exhibited reduced insulin resistance, attenuated weight gain, and a decrease in inflammatory markers. Blackberry consumption can lead to positive health outcomes. In human health cross-sectional and longitudinal studies, fresh berry consumption has been associated with better long-term insulin resistance, cognitive function, bone density, and cardiovascular function. Research studies, combining in vitro digestion and absorption with targeted cell studies, are being performed to better understand the metabolism and bioactivity of blackberry phenolics. These compounds are not only absorbed by the body, but also can attach to the lining of the digestive tract or be fermented in the colon, contributing to the health outcomes afforded by blackberry consumption.

Please cite this article as: Julianne E. Bierwirth, Katherine N. Oftedal, Gail V. Civille, Jed W. Fahey, Flavor misattribution: a novel approach to improving compliance and blinding in food-based clinical interventions, NFS Journal (2015), Highlights Taste obscured for a clinical intervention by intentional flavor misattribution  A data-guided "masking" carrier complemented broccoli taste and aroma attributes  Trained descriptive analysis panelists deconstructed the broccoli sensory profile  Panelists matched complementary flavors using a test-retest experimental approach  Pineapple, lime, and ginger identified by factor analysis as optimal masking agents AbstractThe novel strategy of intentional flavor misattribution was employed to develop carrier agents to obscure the taste and aroma of broccoli sprout extracts (BSE). These BSE are being utilized in clinical trials against multiple disease endpoints. A scientifically guided "masking" carrier was developed in order to complement taste and aroma attributes rather than using the "brute force" method of masking which would overload the BSE carrier vehicle with sugar or high-intensity aromatics. To develop this carrier, we implemented sensory evaluation methods, namely trained descriptive analysis panelists, to deconstruct the sensory profile of the BSE, and then using factor-and primary component analyses and a test-retest experimental approach, matched complementary flavors from liquid (juice) based food sources that would be readily available in the cultural context of our clinical sites. Dilute pineapple juice, lime, and ginger were identified as the optimal masking agents. Further development of this concept with an unlimited palate could be used to develop optimal carriers for food product development and/or to refine the approach for clinical trials based upon local taste preferences.