Authors: Julie Beattie; Alan Crozier; Garry G. Duthie

Source: Current Nutrition & Food Science, Volume 1, Number 1, January 2005 , pp. 71-86(16)

Publisher: Bentham Science Publishers

Abstract:

Fruit and vegetable consumption is inversely related to the incidence of heart disease and several cancers. However, many people in countries in Northern latitudes do not eat the recommended “5-a-day” of fruit and vegetables. For such populations, a potentially important source of fruit may be locally grown soft fruits (eg. raspberries, blackberries, blueberries, blackcurrants). Such berries contain micronutrients such as vitamin C and folic acid which are essential for health. However, berries may have additional health benefits as they are also rich in phytochemicals such as anthocyanins which are glycosidic-linked flavonoids responsible for their red, violet, purple and blue colours. In vitro studies indicate that anthocyanins and other polyphenols in berries have a range of potential anti-cancer and heart disease properties including antioxidant, anti-inflammatory, and cell regulatory effects. Such experimental data has lead to numerous health claims on the internet implying that “berries are edible superstars that may protect against heart disease, cancers and ageing”. However, the bioavailabilty of polyphenols such as anthocyanins would appear to be limited, thus compromising their nutritional relevance. Consequently the aim of the article is to assess the current scientific evidence for claims that berries may have additional health benefits to those normally associated with consuming fruit and vegetables.

Keywords: berries; soft fruit; micronutrients; anthocyanins; cancer; heart disease

Document Type: Review article

DOI: http://dx.doi.org/10.2174/1573401052953294

Affiliations: 1: Rowett Research Institute, Greenburn Road, Bucksburn, Aberdeen AB21 9SB, UK.

Publication date: 2005-01-01

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• Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal's aim is to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.

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