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Bioactive compounds and antioxidant activity in different types of berries

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dc.title Bioactive compounds and antioxidant activity in different types of berries en
dc.contributor.author Škrovánková, Soňa
dc.contributor.author Sumczynski, Daniela
dc.contributor.author Mlček, Jiří
dc.contributor.author Juríková, Tünde
dc.contributor.author Sochor, Jiří
dc.relation.ispartof International Journal of Molecular Sciences
dc.identifier.issn 1422-0067 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2015
utb.relation.volume 16
utb.relation.issue 10
dc.citation.spage 24673
dc.citation.epage 24706
dc.type review
dc.language.iso en
dc.publisher MDPI AG
dc.identifier.doi 10.3390/ijms161024673
dc.relation.uri http://www.mdpi.com/1422-0067/16/10/24673
dc.subject Anthocyanins en
dc.subject Antioxidant activity en
dc.subject Berry en
dc.subject Bioactive compounds en
dc.subject Health benefits en
dc.subject Phenolic compounds en
dc.description.abstract Berries, especially members of several families, such as Rosaceae (strawberry, raspberry, blackberry), and Ericaceae (blueberry, cranberry), belong to the best dietary sources of bioactive compounds (BAC). They have delicious taste and flavor, have economic importance, and because of the antioxidant properties of BAC, they are of great interest also for nutritionists and food technologists due to the opportunity to use BAC as functional foods ingredients. The bioactive compounds in berries contain mainly phenolic compounds (phenolic acids, flavonoids, such as anthocyanins and flavonols, and tannins) and ascorbic acid. These compounds, either individually or combined, are responsible for various health benefits of berries, such as prevention of inflammation disorders, cardiovascular diseases, or protective effects to lower the risk of various cancers. In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits. © 2015 by the authors; licensee MDPI, Basel, Switzerland. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1005710
utb.identifier.obdid 43873672
utb.identifier.scopus 2-s2.0-84945242657
utb.identifier.wok 000364232100083
utb.identifier.pubmed 26501271
utb.source j-wok
dc.date.accessioned 2015-11-12T11:40:44Z
dc.date.available 2015-11-12T11:40:44Z
dc.description.sponsorship Tomas Bata University in Zlin [IGA/FT/2015/010]
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Škrovánková, Soňa
utb.contributor.internalauthor Sumczynski, Daniela
utb.contributor.internalauthor Mlček, Jiří
utb.fulltext.affiliation Sona Skrovankova 1,*, Daniela Sumczynski 1, Jiri Mlcek 1, Tunde Jurikova 2 and Jiri Sochor 3 1 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; E-Mails: sumczynski@ft.utb.cz (D.S.); mlcek@ft.utb.cz (J.M.) 2 Institut for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia; E-Mail: tjurikova@ukf.sk 3 Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, CZ-691 44 Lednice, Czech Republic; E-Mail: sochor.jirik@seznam.cz * Author to whom correspondence should be addressed; E-Mail: skrovankova@ft.utb.cz; Tel.: +420-576-031-524. Academic Editor: Maurizio Battino
utb.fulltext.dates Received: 30 July 2015 / Accepted: 23 September 2015 / Published: 16 October 2015
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utb.fulltext.sponsorship This study was funded by internal grant agency of Tomas Bata University in Zlín, project no. IGA/FT/2015/010.
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