Blueberry anthocyanins in health promotion: A metabolic overview

Norberto, Sónia; Silva, Sara; Meireles, Manuela; Faria, Ana; Pintado, Manuela; Calhau, Conceição

doi:10.1016/j.jff.2013.08.015

Cited by 193 publications

(113 citation statements)

References 100 publications

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“…Regarding the contribution of phenolic compounds to health, it is known that their ingestion is recommended as they have been related, in many studies, to the reduction of the incidence of non-communicable chronical diseases such as metabolic syndrome and cancer (Norberto et al, 2013;Verma et al, 2013). Anthocyanins, particularly, are recognized as an anti-inflammatory and antioxidant agent (Carvalho et al, 2015), besides of other protective effects to human body.…”

Section: Smoothie Sensory Evaluation and Bioactive Compoundsmentioning

confidence: 99%

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

et al. 2017

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On the present study a banana, strawberry and juçara smoothie was developed using an experimental mixture design. The juçara proportion was kept constant while the banana:strawberry ratio varied and the main responses were the sensory acceptability and the antioxidant capacity. From five formulations, only the one with the highest percentage of strawberry was rejected, most likely due to its lower sugar content and higher acidity. On general, panelists chose the sweeter formulations, which were those with a higher percentage of banana. Relating to the consistency, the best formulation was the one containing the same proportion of strawberry and banana pulp, which provided a better flow to the product. Additionally, this sample showed intermediate values of phenolic compounds and antioxidant capacity, as well as desirable physicochemical characteristics. On spite of being possible to obtain four formulations with good sensory acceptance, the one with equal amounts of banana and strawberry pulp is highlighted due to its antioxidant capacity and sensory characteristics, statistically corroborated by the desirability function.Keywords: anthocyanins; Euterpe edulis; mixture experimental design; functional food; juice.Practical Application: This study may contribute to increase the added-value of juçara fruit and the availability of a healthy product for consumers.

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Section: Smoothie Sensory Evaluation and Bioactive Compoundsmentioning

confidence: 99%

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

et al. 2017

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“…Rational use of the substances in protection and treatment is possible only if, in addition to studies showing the health-enhancing properties of plant extracts and polyphenolic compounds, we understand the mechanism of their interaction with the living cell, with regard to possible side effects [16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Application of the DSC and spectroscopy methods in the analysis of the protective effect of extracts from the blueberry fruit of the genus Vaccinium in relation to the lipid membrane

Pruchnik

Bonarska-Kujawa

Żyłka

et al. 2018

J Therm Anal Calorim

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The aim of the study was to determine changes incurred in lipid model membranes by polyphenol compounds from blueberry fruit of the genus Vaccinium that includes low, high and black blueberry. In particular, the effect of extracts on the packing order in the lipid hydrophilic phase, the fluidity of the hydrophobic phase, as well as the temperature of the phase transition in phospholipids was studied. Model membranes were formed of dipalmitoylphosphatidylcholine (DPPC) and egg phosphatidylcholine. The interaction of extracts with lipids was studied using the differential scanning calorimetry, infrared spectroscopy (ATR-FTIR) and fluorimetry using Laurdan, Prodan and DPH probes. All experimental results indicate that the biggest changes are in the hydrophilic part of the lipid bilayer. The polyphenol compounds had practically no influence on fluidity in the hydrophobic region of the membranes. No changes in the temperature of the main phase transition of DPPC were observed and only a small change in the temperature of pretransition for high concentration of compounds. Results obtained with the ATR-FTIR method did not reveal any changes in the alkyl chain region of bilayer; however, a small shift of bands was observed for phosphate and choline groups-the broadest effect appeared for the wild bilberry. The findings indicate that polyphenolic compounds contained in extracts of blueberries interact with the membrane surface and therefore can protect it.

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“…Among these compounds, anthocyanins are naturally occurring polyphenol pigments found in many fruits, vegetables, and crops (He & Giusti, 2010). There is evidence supporting a positive association between their intake and healthy biological effects displayed in vivo, including anticancer, antiinflammatory, and antioxidant characteristics (Norberto et al, 2013). Purple corn is a special cultivar of corn that is rich in anthocyanins and other functional phytochemicals, and has been regarded as a health-promoting food that is widely consumed in Peru and other Andean countries (Aoki, Kuze, & Kato, 2002;Jones, 2005).…”

Section: Introductionmentioning

confidence: 99%

Anthocyanins and antioxidant activity in coloured waxy corn at different maturation stages

Harakotr

Suriharn

Tangwongchai

et al. 2014

Journal of Functional Foods

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Blueberry anthocyanins in health promotion: A metabolic overview

Cited by 193 publications

References 100 publications

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

Application of the DSC and spectroscopy methods in the analysis of the protective effect of extracts from the blueberry fruit of the genus Vaccinium in relation to the lipid membrane

Anthocyanins and antioxidant activity in coloured waxy corn at different maturation stages

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