Berry antioxidants: small fruits providing large benefits |
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| Authors: | George A Manganaris Vlasios Goulas Ariel R Vicente Leon A Terry |
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| Affiliation: | 1. Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, , 3603 Lemesos, Cyprus;2. Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Facultad de Ciencias Exactas, , La Plata, 1900 Argentina;3. Laboratorio de Investigación en Productos Agroindustriales (LIPA), , La Plata, 1900 Argentina;4. Plant Science Laboratory, Cranfield University, , Bedfordshire Cranfield, MK43 0AL UK |
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| Abstract: | Small berry fruits are consumed because of their attractive colour and special taste, and are considered one of the richest sources of natural antioxidants. Their consumption has been linked to the prevention of some chronic and degenerative diseases. The term ‘berry fruits’ encompasses the so‐called ‘soft fruits’, primarily strawberry, currants, gooseberry, blackberry, raspberry, blueberry and cranberry. The objective of this review is to highlight the nutraceutical value of berries and to summarize the factors affecting berry fruit antioxidants. Particular attention is given to postharvest and processing operation factors that may affect fruit phytochemical content. The structure–antioxidant relationships for phenolic compounds – the main group of antioxidants in this fruit group – are presented and major areas for future research are identified. © 2013 Society of Chemical Industry |
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| Keywords: | polyphenols bioactive compounds phytochemicals Rubus Ribes Vaccinium Fragaria |
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