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

Juríková, Tünde; Mlček, Jiří; Škrovánková, Soňa; Balla, Štefan; Sochor, Jiří; Baroň, Mojmír; Sumczynski, Daniela

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