Bioactive compounds and antioxidant activity in different types of berries

Škrovánková, Soňa; Sumczynski, Daniela; Mlček, Jiří; Juríková, Tünde; Sochor, Jiří

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	1661-6596 Scopus Sources, Sherpa/RoMEO, JCR
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	https://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.
utb.fulltext.projects	IGA/FT/2015/010