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dc.title | Black crowberry (empetrum nigrum L.) flavonoids and their health promoting activity | en |
dc.contributor.author | Juríková, Tünde | |
dc.contributor.author | Mlček, Jiří | |
dc.contributor.author | Škrovánková, Soňa | |
dc.contributor.author | Balla, Štefan | |
dc.contributor.author | Sochor, Jiří | |
dc.contributor.author | Baroň, Mojmír | |
dc.contributor.author | Sumczynski, Daniela | |
dc.relation.ispartof | Molecules | |
dc.identifier.issn | 1420-3049 Scopus Sources, Sherpa/RoMEO, JCR | |
dc.date.issued | 2016 | |
utb.relation.volume | 21 | |
utb.relation.issue | 12 | |
dc.type | review | |
dc.language.iso | en | |
dc.publisher | MDPI AG | |
dc.identifier.doi | 10.3390/molecules21121685 | |
dc.relation.uri | http://www.mdpi.com/1420-3049/21/12/1685 | |
dc.subject | Anthocyanins | en |
dc.subject | Antioxidant activity | en |
dc.subject | Flavonoids | en |
dc.subject | Phenolic acids | en |
dc.subject | Polyphenols | en |
dc.description.abstract | Nowadays, much research attention is focused on underutilized berry crops due to the high antioxidant activity of fruits. Black crowberry (Empetrum nigrum L.) represents an important source of flavonols (quercetin, rutin, myricetin, naringenin, naringin, morin, and kaempferol) and anthocyanins. The fruit components could be utilised as natural colourants or as a part of functional foods and, because of the high antioxidant activity, the berries of black crowberry can be used in the treatment of diseases accompanied with inflammation, or as an effective antibacterial and antifungal remedy. Moreover, the reduction of lipid accumulation and total cholesterol as well as an improvement of postprandial hyperglycaemia have been proven. This review summarizes for the first time the main antioxidants (flavonoids) of black crowberry fruits, with a focus on their health promoting activity. © 2016 by the authors; licensee MDPI. | en |
utb.faculty | Faculty of Technology | |
dc.identifier.uri | http://hdl.handle.net/10563/1006935 | |
utb.identifier.obdid | 43875858 | |
utb.identifier.scopus | 2-s2.0-85007232624 | |
utb.identifier.wok | 000392140100079 | |
utb.identifier.coden | MOLEF | |
utb.source | j-scopus | |
dc.date.accessioned | 2017-06-27T08:13:17Z | |
dc.date.available | 2017-06-27T08:13:17Z | |
dc.description.sponsorship | TBU in Zlin [IGA/FT/2016/008, IGA 11/2016/591 ZF MENDELU, KEGA 038SPU-4/2014] | |
dc.rights | Attribution 4.0 International | |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.rights.access | openAccess | |
utb.contributor.internalauthor | Mlček, Jiří | |
utb.contributor.internalauthor | Škrovánková, Soňa | |
utb.contributor.internalauthor | Sumczynski, Daniela | |
utb.fulltext.affiliation | Tunde Jurikova 1, *, Jiri Mlcek 2 , Sona Skrovankova 2 , Stefan Balla 1 , Jiri Sochor 3 , Mojmir Baron 3 and Daniela Sumczynski 2 1 Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, SK-949 74 Nitra, Slovakia; sballa@ukf.sk 3 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; mlcek@ft.utb.cz (J.M.); skrovankova@ft.utb.cz (S.S.); sumczynski@ft.utb.cz (D.S.) 4 Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, CZ-691 44 Lednice, Czech Republic; sochor.jirik@seznam.cz (J.S.); MojmirBaron@seznam.cz (M.B.) * Correspondence: tjurikova@ukf.sk; Tel.: +421-904-875-110 | |
utb.fulltext.dates | Received: 30 September 2016; Accepted: 28 November 2016; Published: 7 December 2016 | |
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utb.fulltext.sponsorship | This research was supported by the internal grant of TBU in Zlín No. IGA/FT/2016/008, IGA 11/2016/591 ZF MENDELU and KEGA 038SPU-4/2014. | |
utb.fulltext.projects | IGA/FT/2016/008 | |
utb.fulltext.projects | IGA 11/2016/591 | |
utb.fulltext.projects | ZF MENDELU | |
utb.fulltext.projects | KEGA 038SPU-4/2014 |