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Black crowberry (Empetrum nigrum L.) flavonoids and their health promoting activity

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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 http://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
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