Phenolic compounds and antioxidant activity of lingonberry (Vaccinium vitis-idaea L.) leaf, stem and fruit at different harvest periods

Phenolic Antioxidants in Aerial Parts of Wild Vaccinium Species: Towards Pharmaceutical and Biological Properties

“…In addition, Vaccinium berries are now the main plant parts used commercially, whereas their leaves and stems are considered essentially a waste byproduct of the berry industry [11]. At the same time, comparative studies on the phenolic composition of bilberry and lingonberry showed that phenolic compounds were found in a markedly higher content in the leaves and stems than in the fruits, in agreement with the strongest antioxidant capacity displayed by leaves and stems compared to fruits [10,15]. Furthermore, leaf and stem extracts of bilberry and lingonberry were found to protect dietary lipids from oxidation in an in vitro model of gastric digestion [16].…”

“…The main classes of phenolic compounds present in the leaves and stems of Vaccinium myrtillus L. and Vaccinium vitis-idaea L. are phenolic acids (mainly chlorogenic acid), flavonoids, flavonol glycosides, and (epi)catechin monomers and oligomers [6,10,12,14,15,17,18], all known to be powerful antioxidants that act by directly trapping ROS, chelating transition metal ions, and inhibiting enzymes involved in the oxidative stress [19,20]. The recent studies conducted by Bujor et al [10,15] showed that phenolic compounds were found in significantly higher contents in the leaves and stems than in the fruits. In Vaccinium myrtillus L. leaves, caffeic acid derivatives were the most representative group of phenolic compounds, with levels ranging between 67 and 79% of the dry extract (DE) weight, whereas in their stems, flavanol oligomers were the major group, representing between 54 and 62% of the total phenolic content [10].…”

Lonicera caerulea L. Polyphenols Alleviate Oxidative Stress‐Induced Intestinal Environment Imbalance and Lipopolysaccharide‐Induced Liver Injury in HFD‐Fed Rats by Regulating the Nrf2/HO‐1/NQO1 and MAPK Pathways

“…Polyphenols are common in many foods of plant origin, such as brown rice, [ 13 ] Lycium barbarum , [ 14 ] pomegranate, and cowberry. [ 15‐16 ] Several studies have reported the physiological functions of polyphenols, such as interacting with the intestinal microbiome of HFD‐fed rats, [ 17 ] limiting the energy intake by regulating the intestinal microbiota, and reducing the body weight. [ 18‐20 ] The possible mechanisms of action of polyphenols on the gut microbiota include inhibiting the growth of pathogenic microbial taxa, [ 21 ] such as Proteobacteria and Verrucomicrobia , [ 4 ] activating the nuclear factor erythroid‐2‐related factor 2 (Nrf2) pathway to enhance the expression level of epithelial tight junction protein (occludin), and enhancing the intestinal barrier function.…”

Anthocyanin extracts of lingonberry (Vaccinium vitis‐idaea L.) attenuate serum lipids and cholesterol metabolism in HCD‐induced hypercholesterolaemic male mice

“…Lingonberry ( Vaccinium vitis‐idaea L.) is a perennial, evergreen dwarf shrub native to northern latitudes and is well known for its high content of anthocyanins and antioxidants compared with other commonly consumed berries (Bakowska‐Barczak et al ., ; Isaak et al ., ). It has been traditionally used in diets not only because it confers the appealing colour to the food, but also because it has been considered as a ‘good for health’ berry rich in vitamins C, A, E and polyphenols (Mane et al ., ; Bujor et al .,; Finnish Food Composition Database). After being introduced into Lesser Khingan and Greater Higgnan Mountains area of China, lingonberry has become a common fruit on the table of local people (Fan et al ., ).…”