Fruits of Wild-Grown Shrubs for Health Nutrition.

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2024-03-01 Epub Date: 2024-01-27 DOI:10.1007/s11130-024-01144-3
Olena Stabnikova, Viktor Stabnikov, Octavio Paredes-López
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Abstract

Cultivated fruits and berries, such as raspberries, strawberries, black currants, cherries, blueberries, are generally recognized sources of antioxidants, vitamins, minerals, and other substances beneficial to human health and well-being. However, there are also wild berries and fruits that are of undoubted interest as food products having valuable medicinal properties due to the presence of phenolic compounds, antioxidants, and vitamins. These fruits have a great potential to be used in functional food making. The present review is dedicated to fruits of wild-grown shrubs Bird cherry (Prunus padus L.), Rowan berry (Sorbus aucuparia L.), Guelder rose (Viburnum opulus L.), Black elderberry (Sambucus nigra L.), and Barberry (Berberis vulgaris L.) The chemical compositions of these wild berries are described as well as their effects on the improvement of human health proved by clinical trials and epidemiological studies. The possibilities of using the fruits of wild-grown shrubs in the preparation of functional foods and examples of their implementation for the manufacturing of dairy, bakery and meat products are considered.

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野生灌木果实的健康营养。
树莓、草莓、黑醋栗、樱桃、蓝莓等栽培水果和浆果是公认的抗氧化剂、维生素、矿物质和其他有益于人类健康和福祉的物质来源。不过,还有一些野生浆果和水果由于含有酚类化合物、抗氧化剂和维生素,作为具有宝贵药用价值的食品无疑也很有吸引力。这些水果在制作功能性食品方面有着巨大的潜力。本综述专门讨论野生灌木稠李(Prunus padus L.)、花楸浆果(Sorbus aucuparia L.)、盖尔德玫瑰(Viburnum opulus L.)、黑接骨木(Sambucus nigra L.)和小檗(Berberis vulgaris L.)的果实,介绍了这些野生浆果的化学成分,以及临床试验和流行病学研究证明的它们对改善人类健康的作用。此外,还探讨了利用野生灌木果实制备功能食品的可能性,以及在乳制品、烘焙食品和肉制品生产中使用野生灌木果实的实例。
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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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