The DOI matches its Crossref record; 121 of the 121 references it cites were found in a registry or an index.
The Blackberry Fruit: A Review on Its Composition and Chemistry, Metabolism and Bioavailability, and Health Benefits
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.
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Cites
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Antibacterial Activity of Some Flavonoids and Organic Acids Widely Distributed in Plants
Adamczak, A., Ożarowski, M., & Karpiński, T. M. (2019) · Journal of Clinical Medicine · doi:10.3390/jcm9010109 · Cited by 478
The Mulberry (Morus alba L.) Fruit—A Review of Characteristic Components and Health Benefits
Yuan, Q., & Zhao, L. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b03614 · Cited by 339
Machado, A. P. D. F., Pasquel-Reátegui, J. L., Barbero, G. F., & Martínez, J. (2015) · Food Research International · doi:10.1016/j.foodres.2014.12.042 · Cited by 279
Mirmiran, P. (2014) · World Journal of Diabetes · doi:10.4239/wjd.v5.i3.267 · Cited by 215
Park, M., Choi, J., & Lee, H.-J. (2020) · Nutrients · doi:10.3390/nu12061815 · Cited by 139
Metadata
- Authors
- Kaume, L., Howard, L. R., & Devareddy, L.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2011-12-08
- Volume
- 60
- Issue
- 23
- Pages
- 5716-5727
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2029382762
- Cited by
- 347
- References
- 121
- FWCI
- 6.49
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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