Skip to content
naulon
Get started

No retraction, correction or concern found when last checked on Oct 25, 2026.

Berry Phenolic Antioxidants – Implications for Human Health?

Beata Olas

Frontiers in Pharmacology · 2018 · Review

doi:10.3389/fphar.2018.00078

Abstract

Antioxidants present in the diet may have a significant effect on the prophylaxis and progression of various diseases associated with oxidative stress. Berries contain a range of chemical compounds with antioxidant properties, including phenolic compounds. The aim of this review article is to provide an overview of the current knowledge of such phenolic antioxidants, and to discuss whether these compounds may always be natural gifts for human health, based on both in vitro and in vivo studies. It describes the antioxidant properties of fresh berries (including aronia berries, grapes, blueberries, sea buckthorn berries, strawberries and other berries) and their various products, especially juices and wines. Some papers report that these phenolic compounds may sometimes behave like prooxidants, and sometimes demonstrate both antioxidant and prooxidant activity, while others note they do not behave the same way in vitro and in vivo. However, no unwanted or toxic effects (i.e. chemical, hematological or urinary effect) have been associated with the consumption of berries or berry juices or other extracts, especially aronia berries and aronia products in vivo, and in vitro, which may suggest that the phenolic antioxidants found in berries are natural gifts for human health. However, the phenolic compound content of berries and berry products is not always well described, and further studies are required to determine the therapeutic doses of different berry products for use in future clinical studies. Moreover, further experiments are needed to understand the beneficial effects reported so far from the mechanistic point of view. Therefore, greater attention should be paid to the development of well-controlled and high-quality clinical studies in this area.

Full text

From PubMed Central, U.S. National Library of Medicine, as current on Oct 25, 2026. Paragraph numbers are ours, so an answer can point at one.

Introduction

Natural phenolic compounds are found in many foods, including vegetables, fruits, tea, coffee, chocolate, wine, honey, and oil.

Recent years have seen increased consumption of berries, and fruit in general. Research suggests that this increased intake of fruits and berries may be associated with a reduced incidence of disorders induced by reactive oxygen species (ROS), including cardiovascular disorders, cancer and inflammatory processes. Berries and their products (i.e., berry juice and jam) are very often recognized as “superfoods.” They possess high concentrations of phenolic compounds, which have been found in in vitro and in vivo studies to possess a range of biological activities, including anticancer and antiplatelet activities, as well as antioxidant properties. However, these compounds may not influence the levels of oxidative stress biomarkers, and may even have prooxidative effects. In addition, the precise biological activities of berry phenolics are dependent on a range of factors including the class of phenolics, their concentration, the type of berry and even the form consumed, be it fresh berries, juice, wine, jam, oil or medicinal products. This review article summarizes the current knowledge concerning whether the phenolic compounds within berries may always have a beneficial influence on human health as antioxidants, and to what extent these compounds may sometimes act as prooxidants. The source information for this paper is derived not only from in vitro models, but also in vivo models.

The Botanical Classification of Berries

Although, according to botanical terminology, a berry is a simple fruit with seeds and pulp produced from the ovary of a single flower with a fleshy pericarp, the term “berry” is also commonly used to refer in general to a small, pulpy and often edible fruit. Blueberries may be categorized as berries under both definitions, but grapes are berries only according to the botanical definition. Moreover, while strawberries and blackberries are typically referred to as berries, they are not officially categorized as such.

Berries belong to several families, although the two key examples are the Rosaceae, including black chokeberry (Aronia melanocarpa), strawberry (Fragaria ananassa), red raspberry (Rubus ideaus), black raspberry (Rubus occidentalis), blackberry (Rubus fruticosus) and cloudberry (Rubus chamaemorus), and the Ericaceae, including cranberry (Vaccinium macrocarpon), bilberry (Vaccinium myritillus), lowbush blueberry (Vaccinium angustifolium), highbush blueberry (Vaccinium corymbosum). Examples of berries from other families include blackcurrants (Ribes nigrum; family: Grossulariaceae), sea buckthorn (Elaaagnus rhamnoides (L.); family: Elaeagnaceae) and grapes (Vitis; family: Vitaceae).

The Chemical Composition of Berries

A huge variety of phenolic compounds are produced by plants, with 1000s recognized throughout the plant kingdom. They can be found in various parts of the plant, but particularly the fruits, leaves and seeds, where they are typically involved in the defense against ultraviolet radiation and pathogens. Phenolics possess one or more aromatic rings bearing one or more hydroxyl groups. They occur in free and conjugated forms with acids, sugars, or other water-soluble or fat-soluble compounds.

For years, phenolic compounds were regarded as anti-nutritional compounds, and in some cases as toxic and mutagenic. Their anti-nutritional activities result from their interactions with proteins, which reduce nutrient assimilation by the inhibition of proteolytic, lipolytic and glycolytic enzymes. Moreover, metal cations are often made unobtainable by complexing with phenolic compounds in humans consuming a plant-based diet. It is important to note that the toxicity of phenolic compounds has not yet been fully recognized and was ignored for years.

Berries are not only a source of non-nutritive compounds, including phenolics, but are also a rich source of wide variety of nutritive compounds, including sugars (glucose, fructose) and minerals (phosphorus, calcium, iron, potassium, magnesium, manganese, sodium and copper). In addition, iron and manganese are important components of antioxidant enzymes. Berries contain a large amount of the vitamins A, C and E, which act as antioxidants and may reduce the inflammation process. Blackcurrants and sea buckthorn berries have particularly high concentrations of vitamin C, ranging from 120 to 215 mg per 100 g fruit for blackcurrants, and as high as 600 mg per 100 g fruit for sea buckthorn berries. Furthermore, berries contain low concentrations of lipids but high concentrations of dietary fiber, which has a nutritional function and reduces the level of low density lipoprotein (LDL) in serum. In addition, it is notable that sea buckthorn oil (extracted from seeds and fruits) and grape seed oil are rich source of fatty acids, unsaturated fatty acids in particular, which have beneficial effects on cardiovascular diseases, neurodegenerative diseases and cancer. All these compounds together have a synergistic and multifunctional effect on human health. The chemical composition of a particular berry depends on a range of factors, such as cultivar and variety, plant nutrition, time of harvest, growing location and environmental conditions.

Anthocyanins

Anthocyanins confer the blue, purple and red color of many fruits, including berries. However, berry anthocyanins are not only responsible for fruit color, but also may be used as natural pigments for the food industry. In addition, anthocyanins are known to be one of the most powerful natural antioxidants. Berries are one of the richest sources of anthocyanins among all the fruits and are found at the highest concentrations in the skins of berries. Anthocyanins consist of an aromatic ring bonded to a heterocyclic ring containing oxygen, which is also bonded by a carbon-carbon bond to a third aromatic ring. They can be classified into six forms based on the presence of hydroxyl and methoxyl substitutions on the B-ring: cyanidin, malvidin, peonidin, petunidin, pelargonidin and delphinidin. The most common types of anthocyanins present in various berries are given in Table 1.

An important property of anthocyanins is that they are able to cross the blood-brain barrier. However, they also have low bioavailability compared with other phenolic compounds.

note that the total antioxidant capacity of berries rich in distinct anthocyanins is derived from both anthocyanin composition and the antioxidant capacity of individual anthocyanins.

Other Phenolic Compounds

A wide range of other secondary compounds are also available in different types of berries. Strawberries, blueberries and chokeberries are rich sources of flavon-3-ols, while red raspberries and cloudberries provide high levels of such tannins as ellagitannins. In addition, berries are good sources of such phenolic acids as ellagic acid, chlorogenic acid and gallic acid: blueberry, for example, contains up to 2 g/kg FW of chlorogenic acid. The absorbance rate varies depending on the type of acid, with chlorogenic acid being poorly absorbed, and gallic acid rapidly absorbed. Ellagic acid represents about 50% of the total phenolic compounds in cranberries and raspberries. In addition, both grapes and red currants are rich in resveratrol, which belongs to the group of stilbenes.

Table 2 presents the total concentrations of phenolic compounds, including anthocyanins, in various berries and berry products. For example, the concentration of phenolic compounds in aronia is about 2080 mg/100 g fruits, which is higher than other berries (for blackberries is about 248 mg/100 g fruits and for blueberries is about 525 mg/100 g fruits). Industrial berry products such as aronia berry juice have also a high concentration of phenolic compounds (Table 2). However, only a few commercial products derived from berries (e.g., Aronox® aronia berry extract by Agropharm, Poland), have well-documented chemical compositions and biological activities, including antioxidant properties (Table 2). Aronia berries and aronia juice are believed to possess the highest antioxidant capacity of all studied berries and their juices (Table 3).

Other authors have reported that berry seeds may be a source of phenolic compounds: grape seeds were found to contain various phenolic acids including gallic acid, p-qumaric acid and ferulic acid. and have also reported a large amount of phenolic acids, flavonoids, tannins and stilbenes in grape seed oil, with the main phenolic components being epicatechins, catechins, procyanidins and resveratrol. The total amounts of phenolic compounds extracted from grape seed oil by cold-pressing is about 2.9 mg/kg; this amount includes small amounts of resveratrol (0.3 mg/kg), catechin and epicatechin (1.3 mg/kg each). Another source of phenolic compounds, including the flavonoids rutin and quercetin, is sea buckthorn oil extracted from the berry pulp and seeds. Many phenolic compounds are found in the small seeds on the outside of strawberries; their antioxidant value is about 14% of the entire value of the fruit.

Similar bioactive compounds, including phenolic compounds, are found in berries and berry leaves, i.e., fresh and dried leaves of sea buckthorn have different anthocyanins and flavonoids, such as gallocatechin and epicatechin. Berry leaves are one of the richest sources of chlorogenic acid.

Metabolism and Bioavailability of Phenolic Compounds

Berries are an integral part of the human diet, both as fresh berries and as various products, such as jams, juices, wines and berry extracts, which may act as functional foods. They also have a pleasant taste and little calorific content. In addition, both fresh berries and their products have high concentrations of phenolic compounds: flavonoids such as anthocyanins, and non-flavonoids such as stilbenes and phenolic acids. As berries are very often consumed raw, these compounds are not deactivated by cooking. About 8000 phenolic compounds are known to be present in the modern human diet.

From the nutritional point of view, phenolic compounds are xenobiotics, which are metabolized in the digestive system as in a “normal dietary situation”. Phenolic compounds are metabolized to sulfated compounds and methylated compounds, and are glucuronidated in the liver. An important metabolite formed from phenolic compounds following the consumption of fruits such as berries is hippuric acid.

The Recommended Daily Intake for phenolic compounds remains unknown and given the range of various biological effects occurring at different concentrations, it may well be impossible to determine a uniform value.

Recently, various in vitro and in vivo experiments have demonstrated that phenolic compounds have a range of beneficial properties including anticancer, anti-platelet, anti-inflammatory and antioxidant effects. Not only does the concentration of phenolic compounds have an effect on human health, but also their metabolism and bioavailability.

Regular consumption of darker-colored berries, such as blackberries, blueberries, strawberries, raspberries and aronia berries, may provide a high intake of anthocyanin. For example, anthocyanins constitute about 30% of all phenolic compounds in blackcurrants and about 70% in blueberries. However, plasma concentrations of anthocyanins are typically quite low due to their poor absorbance profile (<1%). The average total intake of these compounds is about 200 mg/day and their concentration ranges from 10 to 50 nM in plasma following the consumption of berries. In addition, human experiments have found 0.1% of anthocyanin intake to be excreted in urine.,) suggest that the apparent low bioavailability of some anthocyanins may be due to extensive presystemic metabolism rather than poor absorption. also indicate that the anthocyanins in aronia extract, constituting 34% of the total phenolic content, are extensively metabolized.

Studies have shown that the bioavailability of phenolic compounds differs from berry to berry, and this can also be affected by the method of processing. Food processing procedures, such as high-temperature treatments, are recognized as one of the major factors responsible for the destruction or modification of natural phytochemicals, which may in turn affect the antioxidant properties of foods. However, this reduction could be compensated for by the degradation of higher molecular weight phenolic compounds to smaller ones with greater antioxidant properties.

In a study of the phenolic profiles of 26 berry samples and their antioxidant activity, report that the choice of extraction method significantly affected both phenolic composition and antioxidant property of the resulting product. However, statistical analysis found no significant relationship between the observed activity and the contents of individual phenolic compounds.

Several factors, including the technological procedures used in winemaking, can also qualitatively and quantitatively affect the phenolic compound composition of wine. Phenolic compounds are transferred from the grape into the wine during crushing, maceration and fermentation. The majority of phenolic compounds in grapes are present in the skin and seeds. report a high correlation between phenolic composition and antioxidant capacity, with anthocyanins offering the greatest contribution to antioxidant capacity.

Berries are often consumed as fresh fruit, and in this form, their antioxidant capacity is not reduced by any factors such as heat or oxidation during processing. It is very important to retain the beneficial properties of antioxidants in processed food products. In the last decade, some papers have examined the influence of processing operations, such as drying or dehydration, on phytochemicals in fruit, including those of berries: for example, the flavonoid content of frozen aronia berries is 12.2 mg/100 g fruit, and of dried aronia berries is 107 mg/100 g fruit. Recently, found the phenolics in dried aronia berry pomace and in juice obtained from crushed berries to have higher activity than those from the whole foods.

Freshly produced strawberry juices have higher anthocyanin concentrations than those stored for 6 months at 4°C and 30°C. Moreover, a number of phenolic compounds in clear strawberry juices were found to be have been lost during processing. After heat processing and drying, the total phenolic compound concentration is also less than 70%. Interestingly, the concentration of anthocyanins in raspberry juice may increase about 2.5-fold after a week of storage at 20°C; however, in canned blackberries, significant amounts of anthocyanins are leached into the brine during processing and storage. Elsewhere, anthocyanin concentration was found to decrease by about 30% in blueberries following thermal treatment. However, a 7% increase in anthocyanin concentration was found in blueberries following blanching at 85°C for 3 min; in addition, a study of anthocyanin absorption following the consumption of one portion (300 g) of minimally processed blueberry puree obtained from blanched or unblanched berries by found blanching to have no significant effect on total anthocyanin content, but in fact enhanced their absorption from minimally processed purees.

In addition, the concentration of berry phenolic compounds may change during berry development. The phenolics content of strawberries is known to decrease significantly by about 90% during ripening from green to red berries.

The Oxidative Stress and Its Biomarkers; the Role of Berry Phenolic Compounds in the Oxidative Stress

In a healthy organism, the generation of reactive oxygen species is balanced by the activities of antioxidants. Increased ROS generation or diminished antioxidant defense is referred to as oxidative stress, which may participate in the development of various diseases, including cancer, cardiovascular diseases and neurodegenerative disorders. Oxidative stress is usually a local event, one which may be indicated by different biomarkers, including such markers of lipid oxidative modification as malondialdehyde (MDA), conjugated dienes or F2-isoprostanes, markers of protein modification including carbonylated proteins, oxidation of thiol groups, protein fragmentation and nitrated proteins, or markers of oxidative damage of nucleic acids. These biomarkers not only have diagnostic value, but they may be also useful indicators of the need for antioxidant supplementation.

Various medicinal effects of berries against diseases associated with oxidative stress have been attributed to their high phenolic antioxidant content, especially anthocyanins and phenolic acids. In addition, berries are recognized to have high levels of vitamins A, C and E, which may act as antioxidants. Various authors have attributed the health benefits of whole foods to complex mixtures of phytochemicals (i.e., phenolics). Moreover, greater beneficial effects have been associated with the antioxidants obtained from whole foods than those obtained singly.

A number of in vitro and in vivo studies have examined the antioxidant activities of berries and their products, especially berry juices (Table 4). They have examined inter alia the inhibition of lipid peroxidation, inhibition of protein carbonylation, inhibition of ROS generation, increase of total antioxidant status and the increase of antioxidant enzyme activity. The results of these studies are given in Table 4. It is important to note that antioxidant effects were not only found in in vitro models or in animals, but also in humans, where dietary supplementation with a range of berry products, including berry juices, reduces the levels of a number of biomarkers of oxidative stress.

Previous studies have demonstrated that the consumption of berries rich in antioxidant phenolic compounds results in an increase in plasma total antioxidant status in humans. The modulation of various antioxidant/prooxidant status markers observed in healthy subjects demonstrates the potential prophylactic actions of fresh berries and their products, and underlines their importance as part of an optimal diet. These benefits have also been observed in subjects with poor health, including patients with diseases which are very often correlated with oxidative stress, i.e., patients with cancer, metabolic syndrome or cardiovascular diseases (Table 4). note that a combination of six berry extracts (wild blueberry, wild bilberry, cranberry, elderberry, raspberry seed and strawberry) exhibited significantly superior antioxidant potential than the consumption of individual berries.

However, some papers note that phenolic compounds may behave like prooxidants under conditions that favor autooxidation, such as high pH and in the presence of high concentrations of transition metal ions and oxygen molecules. Moreover, while small phenolic compounds (i.e., quercetin and gallic acid) are easily oxidized and possess prooxidant properties, phenolic compounds of high molecular weights (i.e., condensed and hydrolysable tannins) have little or no prooxidant properties. In addition, phenolic compounds such as vanillic acid, ellagic acid, gallic acid and rutin have been reported to possess dual antioxidant and prooxidant properties. found that grape extracts demonstrated antioxidant or prooxidant properties depending on the method of extraction and the variety of the grape. It is very important that the potential antioxidant function of a plant extract with phenolic compounds in vivo cannot be safely correlated from in vitro experiments, because they do not take into account the metabolic transformations and interactions that are known to affect the bioavailability and biological properties of phenolic compounds.

report the presence of such dual effects of a phenol-rich extract of grape pomace in in vitro and in vivo models. This extract inhibited ROS production and DNA damage stimulated by peroxyl and hydroxyl radicals in vitro, but induced protein carbonylation, and lipid peroxidation, and decreased the level of glutathione in vivo (Table 4). Practical recommendations for the use of phenolic antioxidant should involve the use of both in vitro and in vivo experiments.

Conclusion

In recent years, a number of studies have examined the role of phenolic compounds in berries as antioxidants protecting against the most common diseases related to oxidative stress-driven pathologies, such as cardiovascular diseases, inflammation, cancer and neurodegenerative diseases. Berries and their products have been shown to play a beneficial role as antioxidants in humans in both in vitro and in vivo models using dietary supplementation with various berries, and the most potent antioxidants commonly found in berries may well be the anthocyanins. In contrast, a few papers have demonstrated that the phenolic compounds also have prooxidative activity, and berry extracts rich in phenolic compounds do not behave the same way in in vitro and in vivo models (Table 4).

However, no unwanted or toxic effects (i.e., chemical, hematological or urinary effect) have been associated with the consumption of berries or berry juices or other extracts, especially aronia berries and aronia products in vivo, and in vitro, which may suggest that the phenolic antioxidants found in berries are natural gifts for human health. However, the phenolic compound content of berries and berry products is not always well described, and further studies are required to determine the therapeutic doses of different berry products for use in future clinical studies. Moreover, further experiments are needed to understand the beneficial effects reported so far from the mechanistic point of view. Therefore, greater attention should be paid to the development of well-controlled and high-quality clinical studies in this area.

Author Contributions

The author confirms being the sole contributor of this work and approved it for publication.

Conflict of Interest Statement

The author declares that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. The reviewer CT and handling Editor declared their shared affiliation.

References 136

  1. 1.
    Strawberry Polyphenols Attenuate Ethanol-Induced Gastric Lesions in Rats by Activation of Antioxidant Enzymes and Attenuation of MDA Increase · 2011
    No notice
  2. 2.

    Andres-Lacueva C. Shukitt-Hale B. Galli R. L. Jauregui O. Lamuela-Raventos R. M. Joseph J. A. (2005 ). Anthocyanins in aged blueberry-fed rats are found centrally and may enhance memory. Nutr. Neurosci. 8 111–120.

    Not in our library10.1080/10284150500078117

  3. 3.

    Bartosz G. Sadowska-Bartosz I. (2015 ). “Oxidative, nitrosative, and chlorinative stress: biomarkers,” in Studies on Psychiatric Disorders, Oxidative Stress in Applied Basic Research and Clinical Practice, eds Dietrich-Muszalska A. Chauhan V. Grignon S. (New York, NY: Humana Press), 1–39.

    Not in our library

  4. 4.

    Basu A. Betts N. M. Nguyen A. Newman E. D. Fu D. Lyons T. J. (2014 ). Freeze-dried strawberries lower serum cholesterol and lipid peroxidation in adults with abdominal adiposity and elevated serum lipids. J. Nutr. 144 830–837.

    Not in our library10.3945/jn.113.188169

  5. 5.

    Basu A. Du M. Leyva M. J. Sanchez K. Betts N. M. Wu M. (2010 ). Blueberries decrease cardiovascular risk factors in obese men and women with metabolic syndrome. J. Nutr. 140 1582–1587.

    Not in our library10.3945/jn.110.124701

  6. 6.

    Basu A. Wilkinson M. Penugonda K. Simmons B. Betts N. M. Lyons T. J. (2009 ). Freeze-dried strawberry powder improves lipid profile and lipid peroxidation in women with metabolic syndrome: baseline and post intervention effects. Nutr. J. 8 1–7.

    Not in our library10.1186/1475-2891-8-43

  7. 7.

    Bisson J. McAlpine J. B. Friesen J. B. Chen S. N. Graham J. Pauli G. F. (2015 ). Can invalid bioactive undermine natural product-based drug discover? J. Med. Chem. 59 1671–1690.

    Not in our library10.1021/acs.jmedchem.5b01009

  8. 8.

    Cetin A. Kaynar L. Kocyigit I. Hocioglu S. K. Saraymen R. Ozturk A. (2008 ). The effect of grape seed extract on radiation-induced oxidative stress in the rat liver. Turk. J. Gastroenetrol. 19 92–98.

    Not in our library

  9. 9.

    Chong M. F. F. Macdonald R. Lovegrove J. A. (2010 ). Fruit polyphenols and CDV risk: a review of human intervention studies. Br. J. Nutr. 104 S28–S39.

    Not in our library10.1017/s0007114510003922

  10. 10.

    Christaki E. (2012 ). Hippophae rhamnoides L. (Sea Buckthorn): a potential source of nutraceuticals. Food Public Health 2 69–72.

    Not in our library10.1002/pca.1353

  11. 11.

    Chrubasik C. Li G. Chrubasik S. (2010 ). The clinical effectiveness of chokeberry: a systematic review. Phytother. Res. 24 1107–1114.

    Not in our library10.1002/ptr.3226

  12. 12.

    Cotoras M. Vinaco H. Melo R. Aguirre M. Silva E. Mendoza L. (2014 ). In vitro and in vivo evaluation of the antioxidant and prooxidant activity of phenolic compounds obtained from grape (Vitis vinifera) pomace. Molecules 19 21154–21167.

    Not in our library10.3390/molecules191221154

  13. 13.

    Crecente-Campo J. Nunes-Damaceno M. Romero-Rodriguez M. A. Vazquez-Oderiz M. L. (2012 ). Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria ananassa Duch, cv Selva). J. Food Comp. Anal. 28 23–30.

    Not in our library10.1016/j.jfca.2012.07.004

  14. 14.

    Daskalova E. Delchev S. Peeva Y. Vladimirova-Kitova L. Kratchanova M. Kratchanov C. (2015 ). Antiatherogenic and cardioprotective effects of black chokeberry (Aronia melanocarpa) juice in aging rats. Evid. Based Complement. Alternat. Med. 2015:10.

    Not in our library10.1155/2015/717439

  15. 15.

    Del Bo C. Martini D. Porrini M. Klimis-Zacas D. Riso P. (2015 ). Berries and oxidative stress markers: an overview of human intervention studies. Food Funct. 6 2890–2917.

    Not in our library10.1039/c5fo00657k

  16. 16.

    Del Bo C. Martini D. Vendrame S. Riso P. Ciappellano S. Klimis-Zacas D. (2010 ). Improvement of lymphocyte resistance against H2O2-induced DNA damage in Sprague–Dawley rats after eight weeks of w wild blueberry (Vaccinium angustifolium)-enriched diet. Mutat. Res. 703 158–162.

    Not in our library10.1016/j.mrgentox.2010.08.013

  17. 17.

    Del Bo C. Porrini M. Campolo J. Parolini M. Lanti C. Klimis-Zacaz D. (2016 ). A single blueberry (Vaccinium corymbosum) portion does not affect markers of antioxidant defence and oxidative stress in healthy volunteers following cigarette smoking. Mutagenesis 31 215–224.

    Not in our library10.1093/mutage/gev079

  18. 18.

    Del Bo C. Riso P. Brambill A. Gardana C. Rizzolo A. Simonetti P. (2012 ). Blanching improves anthocyanin absorption from highbush blueberry (Vaccinium corymbosum L.) puree in healthy human volunteers: a pilot study. J. Agric. Food Chem. 60 9298–9304.

    Not in our library10.1021/jf3021333

  19. 19.

    Duba K. S. Fiori L. (2015 ). Supercritical CO2 extraction of grape seed oil: effect of process parameters on the extraction kinetics. J. Supercrit. Fluids 98 33–43.

    Not in our library10.1016/j.supflu.2014.12.021

  20. 20.

    Duthie S. J. McE Jenkinson A. Crozier A. Mullen W. Pirie L. Kyle J. (2006 ). The effects of cranberry juice consumption on antioxidant status and biomarkers relating to heart disease and cancer in healthy human volunteers. Eur. J. Nutr. 45 113–122.

    Not in our library10.1007/s00394-005-0572-9

  21. 21.

    Eberhardt M. V. Lee C. Y. Liu R. H. (2000 ). Nutrition – antioxidant activity of fresh apples. Nature 405 903–904.

    Not in our library10.1038/35016151

  22. 22.

    Eccleston C. Baoru Y. Tahvonem R. Kallio H. Rimbach G. H. Minihane A. M. (2002 ). Effects of an antioxidant-rich juice (sea buckthorn) on risk factors for coronary heart disease in humans. J. Nutr. Biochem. 13 346–354.

    Not in our library10.1016/s0955-2863(02)00179-1

  23. 23.

    Erlund I. Koli R. Alfthan G. Marniemi J. Puukka P. Mustonen P. (2008 ). Favorable effects of berry consumption of platelet function, blood pressure, and HDL cholesterol. Am. J. Clin. Nutr. 87 323–331.

    Not in our library10.1093/ajcn/87.2.323

  24. 24.

    Fang J. (2014a ). Bioavailability of anthocyanins. Drug Metab. Rev. 46 508–520.

    Not in our library10.3109/03602532.2014.978080

  25. 25.

    Fang J. (2014b ). Some anthocyanins could be efficiently absorbed across the gastrointestinal mucosa: extensive presystemic metabolism reduces apparent bioavailability. J. Agric. Food Chem. 62 3904–3911.

    Not in our library10.1021/jf405356b

  26. 26.

    Fang J. (2015 ). Classification of fruits based on anthocyanin types and relevance to their health effects. Nutrition 31 1301–1306.

    Not in our library10.1016/j.nut.2015.04.015

  27. 27.

    Ferlemi A. V. Lamari F. N. (2016 ). Berry leaves: an alternative source of bioactive natural products of nutritional and medicinal value. Antioxidants 5 1–20.

    Not in our library10.3390/antiox5020017

  28. 28.

    Fukumoto L. R. Mazza G. (2000 ). Assessing antioxidant and prooxidant activities of phenoic compounds. J. Agric. Food Chem. 48 3597–3604.

    Not in our library10.1021/jf000220w

  29. 29.

    Garavaglia J. Markoski M. N. Oliviers A. Marcadenti A. (2016 ). Grape seed oil compounds: biological and chemical actions for health. Nutr. Metab. Insights 9 59–64.

    Not in our library10.4137/nmi.s32910

  30. 30.

    Garrido J. Borges F. (2013 ). Wine and grape polyphenols – a chemical perspective. Food Res. Int. 54 1844–1858.

    Not in our library10.1002/jsfa.7051

  31. 31.

    Gheribi E. (2011 ). Polyphenols compounds in fruits and vegetables. Med. Rodzinna 4 111–115.

    Not in our library

  32. 32.

    Giampieri F. Alvarez-Suarez J. M. Gasparrini M. Forbes-Hernandez T. Y. Afrin S. Bompadre S. (2016 ). Strawberry consumption alleviates doxorubicin-induced toxicity by suppressing oxidative stress. Food Chem. Toxicol. 94 128–137.

    Not in our library10.1016/j.fct.2016.06.003

  33. 33.

    Giampieri F. Forbes-Hernandez T. Y. Gasparrini M. Avarez-Suarez J. M. Afrin S. Bompadre S. (2015 ). Strawberry as a health: an evidence based review. Food Funct. 6 1386–1398.

    Not in our library10.1039/c5fo00147a

  34. 34.

    Giampieri F. Tulipani S. Alvarez-Suarez J. M. Quiles J. L. Mezzetti B. Battino M. (2012 ). The strawberry: composition, nutritional quality, and impact on human health. Nutrition 28 9–19.

    Not in our library10.1016/j.nut.2011.08.009

  35. 35.

    Giovanelli G. Brambilla A. Rizzolo A. Sinelli N. (2012 ). Effects ofblanching pre-treatment and sugar composition of the osmotic solution on physico-chemical, morphological and antioxidant characteristics of osmodehydrated blueberries (Vaccinium corymbosum L.). Food Res. Int. 49 263–271.

    Not in our library10.1016/j.foodres.2012.08.015

  36. 36.

    Giovanelli G. Brambilla A. Sinelli N. (2013 ). Effects of osmo-air dehydration treatments on chemical, antioxidant and morphological characteristics of blueberries. LWT Food Sci. Technol. 54 577–584.

    Not in our library10.1016/j.lwt.2013.06.008

  37. 37.

    Gomes-Rochette N. F. Da Silveira Vasconcelos M. Nabavi S. M. Mota E. F. Nunes-Pinheiro D. C. Daglia M. (2016 ). Fruit as potent natural antioxidants and their biological effects. Curr. Pharm. Biotechnol. 17 986–993.

    Not in our library10.2174/1389201017666160425115401

  38. 38.

    Guo H. Zhong R. Liu Y. Jiang X. Tang X. Li Z. (2014 ). Effects of bayberry juice on inflammatory and apoptotic markers in young adults with features of non-alcoholic fatty liver disease. Nutrition 30 198–203.

    Not in our library10.1016/j.nut.2013.07.023

  39. 39.

    Hager T. J. Howard L. R. Prior R. L. (2008 ). Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products. J. Agric. Food Chem. 56 689–695.

    Not in our library10.1021/jf071994g

  40. 40.

    Hagerman A. E. Riedl K. M. Jones G. A. Sovik K. N. Ritchared N. T. Hartzfeld P. W. (1998 ). High molecular weight plant polyphenolics (tannins) as biological antioxidants. J. Agric. Food Chem. 46 1887–1892.

    Not in our library10.1021/jf970975b

  41. 41.

    He J. Giusti M. M. (2009 ). Anthocyanins: natural colorants with health-promoting properties. Annu. Rev. Food Sci. Technol. 1 163–187.

    Not in our library10.1146/annurev.food.080708.100754

  42. 42.

    Hickey M. King C. (2001 ). The Cambridge Illustrated Glossary of Botanical Terms, 1st. Edn Cambridge: Cambridge University Press.

    Not in our library

  43. 43.

    Jenkins D. J. Nguyen T. H. Kendall C. W. Faulkner D. A. Bashyam B. Kim I. J. (2008 ). The effect of strawberries ina cholesterol-lowering dietary portfolio. Met. Clin. Exp. 57 1636–1644.

    Not in our library10.1016/j.metabol.2008.07.018

  44. 44.

    Johnson S. A. Figueroa A. Navaei N. Wong A. Kalfon R. Ormesbee L. T. (2015 ). Daily blueberry consumption improves blood pressure and arterial stiffness in postmenopausal women with pre- and stage 1-hypertension: a randomized, double-blind, placebo-controlled clinical trial. J. Acad. Nutr. Diet. 115 369–377.

    Not in our library10.1016/j.jand.2014.11.001

  45. 45.

    Kahkonen M. P. Hopia A. I. Heinonen M. (2001 ). Berry phenolics and their antioxidant activity. J. Agric. Food Chem. 49 4076–4082.

    Not in our library10.1021/jf010152t

  46. 46.

    Kalt W. Blumberg J. B. McDonald J. E. Vinqvist-Tymchuk M. R. Fillmore S. A. Graf B. A. (2008 ). Identification of anthocyanins in the liver, eye, and brain of blueberry-fed pigs. J. Agric. Food Chem. 56 705–712.

    Not in our library10.1021/jf071998l

  47. 47.

    Kalt W. Forney C. F. Martin A. Prior R. L. (1999 ). Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. J. Agric. Food Chem. 47 4638–4644.

    Not in our library10.1021/jf990266t

  48. 48.

    Kardum N. Konic-Ristic A. Savikin K. Spasic S. Stefanovic A. Ivanisevic J. (2014 ). Effects of polyphenol-rich chokeberry juice on antioxidant/prooxidant status in healthy subjects. J. Med. Food 17 869–874.

    Not in our library10.1089/jmf.2013.0135

  49. 49.

    Karlsen A. Paur I. Bohn S. K. Sakhi A. K. Borge G. I. Serafini M. (2010 ). Bilberry juice modulates plasma concentration of NF-(B related inflammatory markers in subjects at increased risk of CVD. Eur. J. Nutr. 49 345–355.

    Not in our library10.1007/s00394-010-0092-0

  50. 50.

    Kay C. D. Holub B. J. (2002 ). The effect of wild blueberry (Vaccinium angustifolium) consumption on postprandial serum antioxidant status in human subjects. Br. J. Nutr. 88 389–397.

    Not in our library10.1079/bjn2002665

  51. 51.

    Kȩdzierska M. Głowacki R. Czernek U. Szydłowska-Pazera K. Potemski P. Piekarski J. (2013a ). Changes in plasma thiol levels induced by different phases of treatment in breast cancer; the role of commercial extract from black chokeberry. Mol. Cell. Biochem. 372 47–55.

    Not in our library10.1007/s11010-012-1444-2

  52. 52.

    Kȩdzierska M. Malinowska J. Kontek B. Kołodziejczyk-Czepas J. Czernek U. Potemski P. (2013b ). Chemotherapy modulates the biological activity of breast cancer patients plasma; the protective properties of black chokeberry extract. Food Chem. Toxicol. 53 126–132.

    Not in our library10.1016/j.fct.2012.11.042

  53. 53.

    Kedzierska M. Olas B. Wachowicz B. Glowacki R. Bald E. Czernek U. (2012 ). Effects of the commercial extract of aronia on oxidative stress in blood platelets isolated from breast cancer patients after the surgery and various phases of the chemotherapy. Fitoterapia 83 310–317.

    Not in our library10.1016/j.fitote.2011.11.007

  54. 54.

    Kȩdzierska M. Olas B. Wachowicz B. Stochmal A. Oleszek W. Erler J. (2011 ). Changes of platelet antioxidative enzymes during oxidative stress; the protective effect of polyphenol-rich extract from berries of Aronia melanocarpa and grape seeds. Platelets 22 385–389.

    Not in our library10.3109/09537104.2010.545151

  55. 55.

    Kedzierska M. Olas B. Wachowicz B. Stochmal A. Oleszek W. Jeziorski A. (2009 ). An extract from berries of Aronia melanocarpa modulates the generation of superoxide anion radicals in blood platelets from breast cancer patients. Planta Med. 75 1405–1409.

    Not in our library10.1055/s-0029-1185718

  56. 56.

    Kȩdzierska M. Olas B. Wachowicz B. Stochmal A. Oleszek W. Jeziorski A. (2010 ). The nitrative and oxidative stress in blood platelets isolated from breast cancer patients; the protectory action of Aronia melanocarpa extract. Platelets 21 541–548.

    Not in our library10.3109/09537104.2010.492534

  57. 57.

    Khan F. Ray S. Craigie A. M. Kennedy G. Hill A. Barton K. L. (2014 ). Lowering of oxidative stress improves endothelial function in healthy subjects with habitually low intake of fruit and vegetables: a randomized controlled trial of antioxidant- and polyphenol-rich blackcurrant juice. Free Radic. Biol. Med. 72 232–237.

    Not in our library10.1016/j.freeradbiomed.2014.04.006

  58. 58.

    Kondeva-Burdina M. Valcheva-Kuzmanova S. Markova T. Mitcheva M. Belcheva A. (2015 ). Effects of Aronia melanocarpa fruit juice on isolated rat hepatocytes. Pharmacogn. Mag. 11 S592–S597.

    Not in our library10.4103/0973-1296.172967

  59. 59.

    Kowalczyk E. Fijalkowski P. Kura M. Krzesinski P. Blaszczyk J. Kowalski J. (2005 ). The influence of anthocyanins from Aronia melanocarpa on selected parameters of oxidative stress and microelements contents in men with hypercholesterolemia. Pol. Merkur. Lekarski 19 651–653.

    Not in our library

  60. 60.

    Kresty L. A. Frankel W. L. Hammond C. D. Baird M. E. Mele J. M. Stoner G. D. (2006 ). Transitioning from preclinical to clinical chemopreventive assessments of lyophilized black raspberries: interim results show berries modulate markers of oxidative stress in Barrett’s esophagus patients. Nutr. Cancer 54 158–156.

    Not in our library10.1207/s15327914nc5401_15

  61. 61.

    Kristo A. S. Klimis-Zacas D. Sikalidis A. K. (2016 ). Protective role of dietary berries in cancer. Antioxidants 5 1–23.

    Not in our library10.3390/antiox5040037

  62. 62.

    Kšonžeková P. Mariychuk R. Eliašová A. Mudroòová D. Csank T. Király J. (2016 ). In vitro study of biological activities of anthocyanin-rich berry extracts on porcine intestinal epithelial cells. J. Sci. Food Agric. 15 1093–1100.

    Not in our library10.1002/jsfa.7181

  63. 63.

    Kujawska M. Ignatowicz E. Ewertowska M. Oszmianski J. Jodynis-Libert J. (2011 ). Protective effect of chokeberry on chemical-induced oxidative stress in rat. Hum. Exp. Toxicol. 30 199–208.

    Not in our library10.1177/0960327110371697

  64. 64.

    Kulling S. E. Rawel H. M. (2008 ). Chokeberry (Aronia melanocarpa) – A review on the characteristic components and potential health effects. Planta Med. 74 1625–1634.

    Not in our library10.1055/s-0028-1088306

  65. 65.

    Kuntz S. Kunz C. Herrmann J. Borsch C. H. Abel G. Frohling B. (2014 ). Anthocyanins from fruit juices improve the antioxidant status of healthy young female volunteers without affecting anti-inflammatory parameters: results from the randomized, double-blind, placebo-controlled, cross-over ANTHONIA (ANTHOcyanins in Nutrition Investigation Allliance) study. Br. J. Nutr. 112 925–936.

    Not in our library10.1017/s0007114514001482

  66. 66.

    Kuntz S. Rudloff S. Asseburg H. Brsch C. Frohling B. Unger F. (2015 ). Uptake and biovailability of anthocyanins and phenolic acids from grape/blueberry juice and smoothie in vitro and in vivo. Br. J. Nutr. 113 1044–1055.

    Not in our library10.1017/s0007114515000161

  67. 67.

    Kutlesa Z. Mrsic D. B. (2016 ). Wine and bone health: a review. J. Bone. Miner. Metab. 34 11–22.

    Not in our library10.1007/s00774-015-0660-8

  68. 68.

    Lakshmi B. V. Sudhakar M. Aparma M. (2013 ). Protective potential of black grapes against lead induced oxidative stress in rats. Environ. Toxicol. Pharmacol. 35 361–368.

    Not in our library10.1016/j.etap.2013.01.008

  69. 69.
    Dietary Polyphenols in Prevention and Treatment of Prostate Cancer · 2015
    No notice
  70. 70.

    Lee J. E. Park E. Lee J. E. Auh J. H. Choi H. K. Lee J. (2011 ). Effects of a Rubus coreanus Miquel supplement on plasma antioxidant capacity in healthy Korean men. Nutr. Res. Pract. 5 429–434.

    Not in our library10.4162/nrp.2011.5.5.429

  71. 71.

    Lee S. G. Vance T. M. Nam T. G. Kim D. O. Koo S. I. Chun O. K. (2015 ). Contribution of anthocyanin composition to total antioxidant capacity of berries. Plant Foods Hum. Nutr. 70 427–432.

    Not in our library10.1007/s11130-015-0514-5

  72. 72.

    Lingua M. S. Fabani M. P. Wunderlin D. A. Baroni M. V. (2016 ). From grape to wine: changes in phenolic composition and its influence on antioxidant activity. Food Chem. 208 228–238.

    Not in our library10.1016/j.foodchem.2016.04.009

  73. 73.

    Malinowska J. Oleszek W. Stochmal A. Olas B. (2013 ). The polyphenol-rich extracts from black chokeberry and grape seeds impair changes in the platelet adhesion and aggregation induced by a model of hyperhomocysteinemia. Eur. J. Nutr. 52 1049–1057.

    Not in our library10.1007/s00394-012-0411-8

  74. 74.

    Malinowska P. Olas B. (2016 ). Sea buckthorn – valuable plant for health. Kosmos 2 285–292.

    Not in our library

  75. 75.

    Manach C. Scalbert A. Morand C. Remesy C. Jimenez L. (2004 ). Polyphenols: food sources and bioavailability. Am. J. Clin. Nutr. 79 727–747.

    Not in our library10.1093/ajcn/79.5.727

  76. 76.

    Manach C. Williamson G. Morand C. Scalbert A. Remesy C. (2005 ). Bioavailability and bioefficacy of polyphenols in humans. Review of 97 bioavailability studies. Am. J. Clin. Nutr. 81 230S–242S.

    Not in our library10.1093/ajcn/81.1.230s

  77. 77.

    Marniemi J. Hakala P. Maki J. Ahotupa M. (2000 ). Partial resistance of low density lipoprotein to oxidation in vivo after increased intake of berries. Nutr. Metab. Cardiovasc. Dis. 10 331–337.

    Not in our library

  78. 78.

    Mazza G. Kay C. D. Cottrell T. Holub B. J. (2002 ). Absorption of anthocyanins from blueberries and serum antioxidant status in human subjects. J. Agric. Food Chem. 50 7731–7737.

    Not in our library10.1021/jf020690l

  79. 79.

    McAnulty S. R. McAnulty L. S. Morrow J. D. Khardouni D. Shooter I. Monk J. (2015 ). Effect of daily fruit ingestion on angiotensin converting enzyme activity, blood pressure, and oxidative stress in chronic smokers. Free Radic. Res. 39 1241–1248.

    Not in our library10.1080/10715760500306836

  80. 80.

    McEwen B. J. (2014 ). The influence of diet and nutrients on platelet function. Semin. Thromb. Hemost. 40 214–226.

    Not in our library10.1055/s-0034-1365839

  81. 81.

    McGhie T. K. Alton M. C. (2007 ). The bioavailability and absorption of anthocyanins: towards a better understanding. Mol. Nutr. Food Res. 51 702–713.

    Not in our library10.1002/mnfr.200700092

  82. 82.

    Moazen S. Amani R. Homoyouni R. A. Shahbazian H. Ahmadi K. Taha Jaliali M. (2013 ). Effects of freeze-dried strawberry supplementation on metabolic biomarkers of atherosclerosis in subjects with type 2 diabetes: a randomized double-blind controlled trial. Ann. Nutr. Metab. 63 256–264.

    Not in our library10.1159/000356053

  83. 83.

    Muresan A. Alb C. Suciu S. Clichici S. Filip A. Login C. (2010 ). Studies on antioxidant effects of red grapes seed extract from Vitis vinifera, Burgund Mare, Recas in pregnant rats. Acta Physiol. Hung. 97 240–246.

    Not in our library10.1556/aphysiol.97.2010.2.11

  84. 84.

    Murkovic M. Abuja P. M. Bergmann A. R. Zirngast A. Adam U. Winklhofer-Roob B. M. (2004 ). Effects of elderberry juice on fasting and postprandial serum lipids and low-density lipoprotein oxidation in healthy volunteers: a randomized, double-blind, placebo-controlled study. Eur. J. Clin. Nutr. 58 244–249.

    Not in our library10.1038/sj.ejcn.1601773

  85. 85.

    Nassiri-Asl M. Hosseinzadeh H. (2016 ). Review of the pharmacological effects of Vitis vinifera (Grape) and its bioactive constituents: an update. Phytother. Res. 30 1392–1403.

    Not in our library10.1002/ptr.5644

  86. 86.

    Nayak B. Liu R. H. Tang J. (2015 ). Effect of processing on phenolic antioxidnats of fruits, vegetables, and grains – a review. Crit. Rev. Food Sci. Nutr. 55 887–919.

    Not in our library10.1080/10408398.2011.654142

  87. 87.

    Negi B. Kaur R. Dey G. (2013 ). Protective effects of a novel sea buckthorn wine on oxidative stress and hipercholesterolemia. Food Funct. 4 240–248.

    Not in our library10.1039/c2fo30125c

  88. 88.

    Netzel M. Strass G. Herbst M. Dietrich H. Bitsch R. Bitsch I. (2005 ). The extraction and biological antioxidant activity of elderberry antioxidants in healthy humans. Food Res. Int. 38 905–910.

    Not in our library10.1016/j.foodres.2005.03.010

  89. 89.

    Nicoli M. C. Anese M. Parpinel M. (1999 ). Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci. Technol. 10 94–100.

    Not in our library10.1016/s0924-2244(99)00023-0

  90. 90.

    Nile S. H. Park S. W. (2014 ). Edible berries: bioactive components and their effect of human health. Nutrition 30 134–144.

    Not in our library10.1016/j.nut.2013.04.007

  91. 91.

    Ogah O. Watkins C. S. Ubi B. E. Oraguzie N. C. (2014 ). Phenolic compounds in Rosaceae fruit and nut crops. J. Agric. Food Chem. 62 9369–9386.

    Not in our library10.1021/jf501574q

  92. 92.

    Olas B. (2016 ). Sea buckthorn as a source of important bioactive compounds in cardiovascular diseases. Food Chem. Toxicol. 97 199–204.

    Not in our library10.1016/j.fct.2016.09.008

  93. 93.

    Olas B. (2017 ). The multifunctionality of berries toward blood platelets and the role of berry phenolics in cardiovascular disorders. Platelets 28 540–549.

    Not in our library10.1080/09537104.2016.1235689

  94. 94.

    Olas B. Kedzierska M. Wachowicz B. Stochmal A. Oleszek W. Jeziorski A. (2010 ). Effect of aronia on thiol levels in plasma of breast cancer patients. Cent. Eur. J. Biol. 5 38–46. 22949034

    Not in our library

  95. 95.

    Olas B. Kontek B. Malinowska P. Żuchowski J. Stochmal A. (2016 ). Hippophae rhamnoides L. fruits reduce the oxidative stress in human blood platelets and plasma. Oxid. Med. Cell. Longev. 2016:4692486.

    Not in our library10.1155/2016/4692486

  96. 96.

    Olas B. Wachowicz B. Stochmal A. Oleszek W. (2012 ). The polyphenol-rich extract from grape seeds inhibits platelet signaling pathways triggered by both proteolytic and non-proteolytic agonists. Platelets 23 282–289.

    Not in our library10.3109/09537104.2011.618562

  97. 97.

    Olas B. Wachowicz B. Tomczak A. Erler J. Stochmal A. Oleszek W. (2008 ). Comparative anti-platelet and antioxidant properties of polyphenol-rich extracts from: berries of Aronia melanocarpa, seeds of grape, of bark Yucca schidigera in vitro. Platelets 19 70–77.

    Not in our library10.1080/09537100701708506

  98. 98.

    Olchowik E. Lotkowski K. Mavlyanov S. Abdullajanova N. Ionov M. Bryszewska M. (2012 ). Stabilization of erythrocytes against oxidative and hypotonic stress by tannins isolated from sumac leaves (Rhus typhina L.) and grape seeds (Vitis vinifera L.). Cell. Mol. Biol. Let. 17 333–348.

    Not in our library10.2478/s11658-012-0014-7

  99. 99.
    Cyanidin-3-O-glucoside: Physical-Chemistry, Foodomics and Health Effects · 2016
    No notice
  100. 100.

    Oszmianski J. Lachowicz S. (2016 ). Effect of the production of dried fruits and juice from chokeberry (Aronia melanocarpa L.) on the content and antioxidative activity of bioactive compounds. Molecules 21 1–14.

    Not in our library10.3390/molecules21081098

  101. 101.

    Oszmianski J. Wojdylo A. (2009 ). Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices. Eur. Food Res. Technol. 228 623–631.

    Not in our library10.1007/s00217-008-0971-2

  102. 102.

    Patras A. Brunton N. P. O’Donnell C. Tiwari B. K. (2010 ). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends Food Sci. Technol. 21 3–11. 27869751

    Not in our library10.1016/j.tifs.2009.07.004

  103. 103.

    Regonold J. P. Andrews P. K. Reeve J. R. Carpenter-Boggs L. Schadt C. W. (2010 ). Fruit and soil quality of organic and conventional strawberry agroecosystems. PLoS One 5:e12346.

    Not in our library10.1371/journal.pone.0012346

  104. 104.

    Reul G. Pomerleau S. Couture P. Lamarche B. Couillard C. (2005 ). Changes in plasma antioxidant capacity and oxidized low-density lipoprotein levels in men after short-term cranberry juice consumption. Metabolism 54 856–861.

    Not in our library10.1016/j.metabol.2005.01.031

  105. 105.

    Riso P. Klimis-Zacas D. Del Bo C. Martini D. Campolo J. Vendrame S. (2013 ). Effect of a wild blueberry (Vaccinium angustifolium) drink intervention on markers of oxidative stress, inflammation and endothelial function in humans with cardiovascular risk factors. Eur. J. Nutr. 52 949–961.

    Not in our library10.1007/s00394-012-0402-9

  106. 106.

    Romani A. Vignolini P. Ieri F. Heimler D. (2016 ). Polyphenols and volatile compounds in commercial chokebery (Aronia melanocarpa) products. Nat. Prod. Commun. 11 99–102.

    Not in our library

  107. 107.

    Rudy S. Dziki D. Krzykowski A. Gawlik-Dziki U. Polak R. Rozilo R. (2015 ). Influence of pre-treatments and freeze-drying temperature on the process kinetics and selected physico-chemical properties of cranberries (Vaccinium macrocarpon Ait.). LWT Food Sci. Technol. 63 497–503.

    Not in our library10.1016/j.lwt.2015.03.067

  108. 108.

    Ryszawa N. Kawczynska-Drodz A. Pryjma J. Czesnikiewicz-Guzik M. Adamek-Guzik T. Naruszewicz M. (2006 ). Effects of novel plant antioxidants on platelet superoxide production and aggregation in atherosclerosis. J. Physiol. Pharmacol. 57 611–626.

    Not in our library

  109. 109.

    Saada H. N. Said U. Z. Meky N. H. Abd El Azime A. S. (2009 ). Grape seed extract Vitis vinifera protects against radiation-induced oxidative damage and metabolic disorders in rat. Phytother. Res. 23 434–438.

    Not in our library10.1002/ptr.2684

  110. 110.

    Samoticha J. Wojdylo A. Golis T. (2017 ). Phenolic composition, physicochemical properties and antioxidant activity of interspecific hybrids of grapes growing in Poland. Food Chem. 215 263–273.

    Not in our library10.1016/j.foodchem.2016.07.147

  111. 111.

    Santhakumar A. B. Stanley R. Singh I. (2015 ). The ex vivo antiplatelet activation potential of fruit phenolic metabolite hippuric acid. Food Funct. 6 2679–2683.

    Not in our library10.1039/c5fo00715a

  112. 112.

    Saponidou V. S. Margaritis I. Siahos N. Arsenopoulos K. Dragatidou E. Taitzoglou I. A. (2014 ). Antioxidant effect of a polyphenol-rich grape pomace extract on motility, viability and lipid peroxidation of thawed bovine spermatozoa. J. Biol. Res. 21 1–6.

    Not in our library10.1186/2241-5793-21-19

  113. 113.

    Scalbert A. Williamson G. (2000 ). Dietary intake and bioavailability of polyphenols. J. Nutr. 130 2073–2085.

    Not in our library10.1093/jn/130.8.2073s

  114. 114.

    Simao T. N. Lozovoy M. A. SIamo A. N. Oliveira S. R. Venturini D. Morimoto H. K. (2013 ). Reduced-energy cranberry juice increases folic acid and adiponectin and reduces homocysteine and oxidative stress in patients with the metabolic syndrome. Br. J. Nutr. 110 1885–1894.

    Not in our library10.1017/s0007114513001207

  115. 115.

    Singh J. Basu P. S. (2102 ). Non-nutritive bioactive compounds in pulses and their impact on human health: an overview. Food Nutr. Sci. 3 1664–1672.

    Not in our library10.4236/fns.2012.312218

  116. 116.
    Bioactive Compounds and Antioxidant Activity in Different Types of Berries · 2015
    No notice
  117. 117.

    Szajdek A. Borowska E. J. (2008 ). Bioactive compounds and health-promoting properties of berry fruits: a review. Plant Foods Hum. Nutr. 63 147–156.

    Not in our library10.1007/s11130-008-0097-5

  118. 118.

    Talavera S. Felgines C. Texier O. Besson C. Mazur A. Lamaison J. L. (2006 ). Bioavailability of a bilberry anthocyanin extract and its impact on plasma antioxidant capacity in rats. J. Sci. Food Agric. 86 90–97.

    Not in our library10.1002/jsfa.2327

  119. 119.

    Terahara N. (2015 ). Flavonoids in foods: a review. Nat. Prod. Commun. 10 521–528.

    Not in our library

  120. 120.

    Toromanovic J. Kovac-Besovic E. Sapcainin A. Tahirovic I. Rimpapa Z. Kroyer G. (2008 ). Urinary hippuric acid after ingestion of edible fruits Bosn. J. Basic. Med. Sci. 8 38–43.

    Not in our library10.17305/bjbms.2008.2994

  121. 121.

    Tulipani S. Armeni T. GIampieri F. Alvarez-Saurez J. M. Gonzalez-Paramas A. M. Santos-Buelga C. (2014 ). Strawberry intake increases blood fluid, erythrocyte and mononuclear cell defenses against oxidative challenge. Food Chem. 156 87–93.

    Not in our library10.1016/j.foodchem.2014.01.098

  122. 122.
    Antioxidative and Antidiabetic Effects of Natural Polyphenols and Isoflavones · 2016
    No notice
  123. 123.

    Valcheva-Kuzmanova S. Borisova P. Galunska B. Krasnaliev I. Belcheva A. (2004 ). Hepatoprotective effect of the natural fruit from Aronia melanocarpa on carbon tetrachloride-induced acute liver damage in rats. Exp. Toxicol. Pathol. 56 195–201.

    Not in our library10.1016/j.etp.2004.04.012

  124. 124.

    Valcheva-Kuzmanova S. V. Popova P. B. Galunska B. T. Belcheva A. (2006 ). Protective effect of Aronia melanocarpa fruit juice pretreatment in a model of carbon tetrachloride-induced hepatotoxicity in rats. Folia Med. (Plovdiv) 48 57–62.

    Not in our library

  125. 125.

    Valls-Belles V. Torres M. C. Muniz P. Beltran S. Martinez-Alvarez J. R. Codoner-Franch P. (2006 ). Defatted milled grape seed protects Adriamycin-treated hepatocytes against oxidative damage. Eur. J. Nutr. 45 251–258.

    Not in our library10.1007/s00394-006-0591-1

  126. 126.

    Veskouis A. S. Kyparos A. Nikolaidis M. G. Stagos D. Aligiannis N. Halabalaki M. (2012 ). The antioxidant effects of a polyphenol-rich grape pomace extract in vitro do not correspond in vivo using exercise as an oxidant stimulus. Oxid. Med. Cell. Longev. 2012:185867.

    Not in our library10.1155/2012/185867

  127. 127.

    Vinson J. A. Bose P. Proch J. Al Kharrat H. Samman N. (2008 ). Cranberries and cranberry products: powerful in vitro, ex vivo, and in vivo sources of antioxidants. J. Agric. Food Chem. 56 5884–5891.

    Not in our library10.1021/jf073309b

  128. 128.

    Wang L. Li Y. M. Lei L. Wang X. Ma K. Y. Chen Z. Y. (2015 ). Cranberry anthocyanin extract prolongs lifespan of fruit flies. Exp. Gerantol. 69 189–195.

    Not in our library10.1016/j.exger.2015.06.021

  129. 129.

    Weisel T. Baum M. Eisenbrand G. Dietrich H. Will F. Stockis J. P. (2006 ). An anthocyanin/polyphenolic-rich fruit juice reduces oxidative DNA damage and increases glutathione level in healthy probands. Biotechnol. J. 1 388–397.

    Not in our library10.1002/biot.200600004

  130. 130.

    Wightman J. L. D. Henberger R. A. (2015 ). Effect of grape and other berries on cardiovascular health. J. Sci. Food Agric. 95 1584–1597.

    Not in our library10.1002/jsfa.6890

  131. 131.

    Wilczak J. Kamola D. Jank M. (2013 ). Bioavailability of polyphenolic compounds and their influence on antioxidant potential of rat plasma. Probl. Hig. Epidemiol. 94 532–535.

    Not in our library

  132. 132.

    Wilson T. Bauer B. A. (2009 ). Advising consumers about dietary supplements: lessons from cranberry products. J. Diet. Suppl. 6 377–384.

    Not in our library10.3109/19390210903280298

  133. 133.

    Xie L. Lee S. G. Vance T. M. Wang Y. Kim B. Lee J. Y. (2016 ). Bioavailability of anthocyanins and colonic polyphenol metabolites following consumption of aronia berry extract. Food Chem. 211 860–868.

    Not in our library10.1016/j.foodchem.2016.05.122

  134. 134.

    Yang M. Koo S. I. Song W. O. Chun O. K. (2011 ). Food matrix affecting anthocynanin bioavailability: review. Curr. Med. Chem. 18 291–300.

    Not in our library10.2174/092986711794088380

  135. 135.

    You Q. Wang B. Chen F. Huang Z. Wang X. Luo P. G. (2011 ). Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars. Food Chem. 125 201–208.

    Not in our library10.1016/j.foodchem.2010.08.063

  136. 136.

    Zafra-Stone S. Yasmin T. Bagchi M. Chatterjee A. Vinson J. A. Bagchi D. (2007 ). Berry anthocyanins as novel antioxidants in human health and disease prevention. Mol. Nutr. Food Res. 51 675–683.

    Not in our library10.1002/mnfr.200700002

Reads

Read by people on this page

None yet.

Checked or read by AI through naulon

None yet.

A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.

Are you an author?

Is this your paper?

Claim it to add your note and be paid when agents cite it. Free.