Berries: Improving Human Health and Healthy Aging, and Promoting Quality Life—A Review

Plant Foods for Human Nutrition volume 65, pages299–308(2010)Cite this article

Abstract

The importance of the diet in relation to human health has increased the interest of consumers on nutraceuticals rich foods, and especially on fruits and vegetables. Berries are rich sources of a wide variety of antioxidant phenolics; these phytochemicals include flavonoids, stilbenes, tannins, and phenolic acids. Reactive oxidant species and free radicals are produced in an extensive range of physiological processes. In addition to the antioxidant defenses produced in the body, there are exogenous sources supplied by the diet; this is the case of berry fruits, among others. The insufficiency of antioxidant defense mechanisms is associated to the pathology of chronic disorders such as cardiovascular diseases, inflammation, and diabetes. Therefore, the enforcement of the latter mechanisms is of the utmost importance. The isolation and characterization of compounds that may delay the onset of aging is receiving intense research attention; some berry phenolics are being associated with this functional performance. Berry phenolics may also act as antimicrobials which may be of help in the control of the wild spectra of pathogens, in view of recent problems associated with antibiotic resistance. Most of the research works on the antioxidant activity of bioactive constituents of berries has been carried out using in vitro assays. In view of this, the human studies investigating the bioavailability and potential toxicity of phenolics are receiving more attention. Finally, we would like to emphasize the necessity of associating new plant breeding and genetic studies of berries with the expression and overexpression of compounds for human health and healthy aging.

This is a preview of subscription content, access via your institution.

We’re sorry, something doesn't seem to be working properly.

Please try refreshing the page. If that doesn't work, please contact support so we can address the problem.

Fig. 1
Fig. 2

Abbreviations

ABTS:

2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid

C max :

The maximum plasma concentration

DCFH:

2′,7′-dichlorofluorescin

DPPH:

2,2-diphenylpicrylhydrazyl

FRAP:

Ferric-reducing/antioxidant power

HDL:

High-density lipoproteins

LDL:

Low-density lipoprotein

ORAC:

Oxygen radical absorbance capacity

PAC:

Plasma antioxidant capacity

ROS:

Reactive oxidant species

Tmax :

The time after administration of a drug when the maximum plasma concentration is reached

References

  1. 1.

    Nöthlings U, Schulze M, Weikert C, Boeing H, van der Schouw YT, Bamia C, Benetou V, Lagiou P, Krogh V, Beulens JWJ, Peeters PHM, Halkjaer J, Tjonneland A, Tumino R, Panico S, Masala G, Clavel-Chapelon F, de Lauzon B, Boutron-Ruault M, Vercambre MN, Kaaks R, Linseisen J, Overvad K, Arriola L, Ardanaz E, Gonzales C, Tormo MJ, Bingham SA, Khaw KT, Key TJA, Vineis P, Riboli E, Ferrari P, Boffetta P, Bueno-de-Mesquita HB, Van der ADL, Berglund G, Wirfa¨lt E, Hallmans G, Johansson I, Lund E, Trichopoulo A (2008) Intake of vegetables, legumes, and fruit, and risk of all-cause, cardiovascular, and cancer mortality in a European diabetic population. J Nutr 138:775–781

    Google Scholar 

  2. 2.

    Santos-Cervantes ME, Ibarra-Zazueta ME, Loarca-Piña G, Paredes-López O, Delgado-Vargas F (2007) Antioxidant and antimutagenic activities of Randia echinocarpa fruit. Plant Foods Hum Nutr 62:71–77

    Article  CAS  Google Scholar 

  3. 3.

    Timlin TM, Pereira AM (2007) Breakfast frequency and quality in the etiology of adult obesity and chronic diseases. Nutr Rev 65:268–281

    Article  Google Scholar 

  4. 4.

    Szajdek A, Borowska JE (2008) Bioactive compounds and health-promoting propierties of berry fruits: a review. Plant Foods Hum Nutr 63:147–156

    Article  CAS  Google Scholar 

  5. 5.

    Nurmi T, Mursu J, Heinonen M, Nurmi A, Hiltunen R, Voutilainen S (2009) Metabolism of berry anthocyanins to phenolic acids in humans. J Agric Food Chem 57:2274–2281

    Article  CAS  Google Scholar 

  6. 6.

    Alwerdt JL, Seigler DS, Gonzalez de Mejia E, Yousef GG, Lila MA (2008) Influence of alternative liquid chromatography techniques on the chemical complexity and bioactivity of isolated proanthocyanidin mixtures. J Agric Food Chem 56:1896–1906

    Article  CAS  Google Scholar 

  7. 7.

    Seeram PN, Adams SL, Zhao Y, Lee R, Sand D, Scheuller SH, Heber D (2006) Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro. J Agric Food Chem 54:9329–9339

    Article  CAS  Google Scholar 

  8. 8.

    Seeram PN (2008) Berry fruits: compositional elements, biochemical activities, and the impact of their intake on human health, performance, and disease. J Agric Food Chem 56:627–629

    Article  CAS  Google Scholar 

  9. 9.

    Kraft BTF, Dey M, Rogers RB, Ribnicky DM, Gipp DM, Cefalu WT, Raskin I, Lila MA (2008) Phytochemical composition and metabolic performance- enhancing activity of dietary berries traditionally used by native north Americans. J Agric Food Chem 56:654–660

    Article  CAS  Google Scholar 

  10. 10.

    Maiani G, Castón PMJ, Catasta G, Toti E, Cambrodón GI, Bysted A, Lorencio GF, Alonso OB, Knuthsen A, Valoti M, Bőhm V, Miebach ME, Bensnilian D, Schlemmer U (2009) Carotenoids: actual knowledge on food sources intakes, stability and bioavailability and their protective role in humans. Mol Nutr Food Res 53:1–25

    Google Scholar 

  11. 11.

    Šavikin K, Zdunić G, Janković T, Tasić S, Menković N, Stević T, Dordević B (2009) Phenolic content and radical scavenging capacity of berries and related jams from certificated area in Serbia. Plant Foods Hum Nutr 64:212–217

    Article  CAS  Google Scholar 

  12. 12.

    Sellappan S, Akoh CC, Krewer G (2002) Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries. J Agric Food Chem 50:2432–2438

    Article  CAS  Google Scholar 

  13. 13.

    Zhao Z, Moghadasian MH (2008) Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: a review. Food Chem 109:691–702

    Article  CAS  Google Scholar 

  14. 14.

    Lafay S, Gil-Izquierdo A (2008) Bioavailability of phenolic compounds. Phytochem Rev 7:301–311

    Article  CAS  Google Scholar 

  15. 15.

    The World Health Report (2002) Reducing risks and promoting healthy life. Geneva, World Health Organization, 2002

    Google Scholar 

  16. 16.

    Stapleton AP, James EM, Goodwill GA, Frisbee JC (2008) Obesity and vascular dysfunction. Pathophysiology 15:79–89

    Article  CAS  Google Scholar 

  17. 17.

    Delgado-Vargas F, Jiménez-Aparicio A, Paredes-Lopez O (2000) Natural pigments: carotenoids, anthocyanins and betalains—characteristics, biosynthesis, processing and stability. Crit Rev Food Sci Nutr 40:173–289

    Article  CAS  Google Scholar 

  18. 18.

    Benvenuti S, Pellati K, Melegari M, Bertell D (2004) Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J Agric Food Chem 69:FCT164–FCT169

    CAS  Google Scholar 

  19. 19.

    Häkkinen SH, Törrönrn AR (2000) Contents of flavonoids and selected phenolic acids in strawberries and Vaccinium species: influence of cultivar, cultivation site and technique. Food Res Int 33:517–524

    Article  Google Scholar 

  20. 20.

    Skupień K, Oszmiański J (2004) Comparison of six cultivars of strawberries (Fragaria x ananassa Duch) grown in northwest Poland. Eur Food Res Technol 219:66–70

    Article  CAS  Google Scholar 

  21. 21.

    Kellogg J, Wang J, Flint C, Ribnicky D, Kuhn P, de Mejia EG, Raskin I, Lila MA (2010) Alaskan wild berry resources and human health under the cloud of climate change. J Agric Food Chem 58:3884–3900

    Article  CAS  Google Scholar 

  22. 22.

    Dietrich H, Rechner A, Patz CD (2004) Bioactive compounds in fruits and juice. Fruit Process 1:50–55

    Google Scholar 

  23. 23.

    Leiro J, Arraz JA, Parama A, Alvarez MF, Sanmartin ML (2004) In vitro effects of the polyphenols resveratrol, manginferin and (−) epigallocatechin-3-gallate on the scuticociliate fish pathogen. Dis Aquat Org 59:171–174

    Article  CAS  Google Scholar 

  24. 24.

    Lee SK, Zhang W, Sanderson JS (2008) Selective growth inhibition of human leukemia and human lymphoblastoid cells by resveratrol via cell a cycle arrest and apoptosis induction. J Agric Food Chem 56:7572–7577

    Article  CAS  Google Scholar 

  25. 25.

    Oksman-Caldentey KM, Inzé D (2004) Plant cell factories in the post-genomic era: new ways to produce designer secondary metabolites. Trends Plant Sci 9:433–440

    Article  CAS  Google Scholar 

  26. 26.

    Trethewey RN (2004) Metabolic profiling as an aid to metabolic engineering in plants. Curr Opin Plant Biol 7:196–201

    Article  CAS  Google Scholar 

  27. 27.

    Beekwilder J, Hall RD, de Vos CH (2005) Identification and dietary relevance of antioxidants from raspberry. Biofactors 23:197–205

    Article  CAS  Google Scholar 

  28. 28.

    Rommel A, Wrolstad RE (1993) Ellagic acid content of red raspberry juice as influenced by cultivar, processing and environmental factors. J Agric Food Chem 41:1951–1960

    Article  CAS  Google Scholar 

  29. 29.

    Zheng W, Wang YS (2003) Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries and lingonberries. J Agric Food Chem 51:502–509

    Article  CAS  Google Scholar 

  30. 30.

    Fernández Panchon MS, Villano D, Troncoso MA, García Parrilla CM (2008) Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence. Crit Rev Food Sci Nutr 48:649–671

    Article  CAS  Google Scholar 

  31. 31.

    Kähkonen PM, Hopia IA, Heinonen M (2001) Berry phenolics and their antioxidant capacity. J Agric Food Chem 49:4076–4082

    Article  CAS  Google Scholar 

  32. 32.

    Kevers C, Falkowski M, Tabart J, Defraigne JO, Dommes J, Pincemail J (2007) Evolution of antioxidant capacity during storage of selected fruits and vegetables. J Agric Food Chem 55:8596–8603

    Article  CAS  Google Scholar 

  33. 33.

    Matta-Riihinen KK, Kamal EA, Torronen AR (2004) Identification and quantification of phenolic compounds in berries of Fragaria and Rubus species (family rosaceae). J Agric Food Chem 52:6178–6187

    Article  CAS  Google Scholar 

  34. 34.

    Mattila P, Astola J, Kumpulainen J (2000) Determination of flavonoids in plant material by HPLC with diode-array and electro-array detections. J Agric Food Chem 48:5834–5841

    Article  CAS  Google Scholar 

  35. 35.

    Häkkinen S, Heinonen M, Kärenlampi S, Mykkänen H, Ruuskanen J, Tőrrőnen AR (1999) Screening of selected flavonoids and phenolic acids in 19 berries. Food Res Int 32:345–353

    Article  Google Scholar 

  36. 36.

    Wang S, Lin HS (2000) Antioxidant activity in fruits and leaves of blackberry, raspberry and strawberry varieties with cultivar and developmental stage. J Agric Food Chem 18:140–146

    Article  CAS  Google Scholar 

  37. 37.

    Wu XL, Beecher GR, Holden JM, Haytowitz BD, Gebhardt ES, Prior LR (2006) Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. J Agric Food Chem 54:4069–4075

    Article  CAS  Google Scholar 

  38. 38.

    Koponen JM, Happonen AM, Mattila PH, Törrönen R (2007) Contents of anthocyanins and ellagitannins in selected foods consumed in Finland. J Agric Food Chem 55:1612–1619

    Article  CAS  Google Scholar 

  39. 39.

    Pascual TS, Sanchez BMT (2008) Anthocyanins: from plant to health. Phytochem Rev 7:281–299

    Article  CAS  Google Scholar 

  40. 40.

    Pawlowska AM, Olesker W, Braca A (2008) Quali-quantitative analyses of flavonoids of Morus nigra L. and Morus alba L. (Moraceae) fruits. J Agric Food Chem 56:3377–3380

    Article  CAS  Google Scholar 

  41. 41.

    Lyons M, Yu Ch, Tomas RB, Cho SY, Reiboldt W, Lee J, van Breemen RB (2003) Resveratrol in raw and baked blueberries and bilberries. J Agric Food Chem 57:5867–5870

    Article  CAS  Google Scholar 

  42. 42.

    Rimando MA, Kalt W, Magee BJ, Dewey J, Ballington RJ (2004) Resveratrol, pterostilbene and piceatannol in Vaccinium berries. J Agric Food Chem 52:4713–4719

    Article  CAS  Google Scholar 

  43. 43.

    Wang Y, Catana F, Yang Y, Roderick R, Van Breemen RB (2002) An LC-MS method for analyzing total resveratrol in grape juice, cranberry juice and wine. J Agric Food Chem 50:431–435

    Article  CAS  Google Scholar 

  44. 44.

    Matsuda H, Kageura T, Morikawa T, Toguchida I, Harima S, Yoshikawa M (2000) Effects of stilbene constituents from rhubarb on nitric oxide production in lipopolysaccharide-activated macrophages. Bioorg Med Chem Lett 10:323–327

    Article  CAS  Google Scholar 

  45. 45.

    Park EK, Choo MK, Yoon HK, Kim DH (2002) Anti-thrombotic and antiallergic activities of rhaponticin from Rhei Rhizoma are activated by human intestinal bacteria. Arch Pharm Res 25:528–533

    Article  CAS  Google Scholar 

  46. 46.

    Mizuno CS, Schrader KK, Rimando AM (2008) Alguicidal activity of stilbene analogues. J Agric Food Chem 56:9140–9145

    Article  CAS  Google Scholar 

  47. 47.

    Joseph JA, Fisher DR, Cheng V, Rimando AM, Hale SB (2008) Cellular and behavioral effects of stilbene resveratrol analogues: implications for reducing the deleterious effects of aging. J Agric Food Chem 56:10544–10551

    Article  CAS  Google Scholar 

  48. 48.

    Shakibaei M, Harikumar BK, Aggarwal BB (2009) Resveratrol addiction: to die or not to die. Mol Nutr Food Res 53:115–128

    Article  CAS  Google Scholar 

  49. 49.

    Ehala S, Vaher M, Kaljurand M (2005) Characterization of phenolic profiles of northern European berries by capillary electrophoresis and determination of their antioxidant capacity. J Agric Food Chem 53:6484–6490

    Article  CAS  Google Scholar 

  50. 50.

    United States Department of Agriculture. Agricultural Research Service. USDA database for the flavonoid content of selected foods. Washington, DC, 2003

  51. 51.

    Clifford MN (2000) Review. Anthocyanins- nature, occurrence and dietary burden. J Sci Food Agric 80:1063–1072

    Article  CAS  Google Scholar 

  52. 52.

    Kong JJ, Chia LS, Goh NK (2003) Analysis and biological activities of anthocyanins. Phytochem 64:923–933

    Article  CAS  Google Scholar 

  53. 53.

    Shahidi F, Naczk M (1995) Food phenolics: sources, chemistry, effects and applications. CRC, Boca Raton, FL

    Google Scholar 

  54. 54.

    Pappas E, Schaich M (2009) Phytochemicals of cranberries and cranberry products: characterization, potential health effects, and processing stability. Crit Rev Food Sci Nutr 49:741–781

    Article  CAS  Google Scholar 

  55. 55.

    Bodet C, Grenire D, Chandad F, Ofek I, Steinberg D, Weiss E (2008) Potential oral health benefits of cranberry. Crit Rev Food Sci Nutr 48:672–680

    Article  CAS  Google Scholar 

  56. 56.

    Howell AB (2002) Cranberry proanthocyanidins and the maintenance of urinary tract health. Crit Rev Food Sci Nutr 42:273–278

    Article  CAS  Google Scholar 

  57. 57.

    Burger O, Weiss E, Sharon N, Tabak M, Neeman I, Ofek I (2002) Inhibition of Helicobacter pylori adhesion to human gastric mucus by a high-molecular weight constituent of cranberry juice. Crit Rev Food Sci Nutr 42:279–284

    Article  CAS  Google Scholar 

  58. 58.

    Shmuely H, Burger O, Neeman I, Yahav J, Samra Z, Niv Y, Sharon N, Weiss E, Athamna A, Tabak M, Ofek I (2004) Susceptibility of Helicobacter pylori isolates to the antiadhesion activity of a high-molecular weight constituent of cranberry. Diagn Microbiol Infect Dis 50:231–235

    Article  CAS  Google Scholar 

  59. 59.

    Weiss EI, Houri-Haddad Y, Greenbaum E, Hochman N, Ofek I, Zakay-Rones Z (2005) Cranberry juice constituents affect influenza virus adhesion and infectivity. Antiviral Res 66:9–12

    Article  CAS  Google Scholar 

  60. 60.

    Winterbourn CC (2008) Reconciling the chemistry and biology of reactive oxygen species. Nat Chem Biol 4:278–286

    Article  CAS  Google Scholar 

  61. 61.

    Ames BN, Gold LS (1991) Endogenous mutagens and the causes of aging and cancer. Mutat Res 250:3–16

    CAS  Google Scholar 

  62. 62.

    Liu RH, Hotchkiss JH (1995) Potential genotoxicity of chronically elevated nitric oxide: a review. Mutat Res 339:73–89

    CAS  Google Scholar 

  63. 63.

    Seeram PN (2008) Berry fruits for cancer prevention: current status and future prospects. J Agric Food Chem 56:630–635

    Article  CAS  Google Scholar 

  64. 64.

    Chu YF, Sun J, Wu X, Liu RH (2002) Antioxidant and antiproliferative activities of common vegetables. J Agric Food Chem 50:7449–7454

    Article  CAS  Google Scholar 

  65. 65.

    Han X, Shen T, Lou H (2007) Dietary polyphenols and their biological significance. Int J Mol Sci 8:950–988

    Article  CAS  Google Scholar 

  66. 66.

    Liu RH (2004) Potential synergy of phytochemicals in cancer prevention: mechanism of action. J Nutr 134:3479S–3485S

    CAS  Google Scholar 

  67. 67.

    Moyer AR, Hummer EK, Finn EC, Frei B, Wrolstad ER (2002) Anthocyanins, phenolics and antioxidant capacity in diverse small fruits: Vaccinium, Rubus and Ribes. J Agric Food Chem 50:519–525

    Article  CAS  Google Scholar 

  68. 68.

    Ogawa K, Sakakibara H, Iwata R, Ishii T, Sato T, Goda T, Shimoi K, Kumazawa S (2008) Anthocyanin composition and antioxidant activity of the crowberry (Empetrum nigrum) and other berries. J Agric Food Chem 56:4457–4462

    Article  CAS  Google Scholar 

  69. 69.

    Wada L, Ou B (2002) Antioxidant activity and phenolic content of Oregon cranberries. J Agric Food Chem 50:3495–3500

    Article  CAS  Google Scholar 

  70. 70.

    Kay CD, Holub BJ (2002) The effect of wild blueberry (Vaccinium angustifolium) consumption on postprandial serum antioxidant status in human subjects. Br J Nutr 88:389–397

    Article  CAS  Google Scholar 

  71. 71.

    Cao G, Sofic E, Prior RL (1997) Antioxidant and prooxidant behavior of flavonoids: structure-activity relationships. Free Radic Biol Med 22:749–760

    Article  CAS  Google Scholar 

  72. 72.

    Ko SH, Choi SW, Ye SK, Cho BL, Kim HS, Chung MH (2005) Comparison of the antioxidant activities of 9 different fruits in human plasma. J Med Food 8:41–46

    Article  CAS  Google Scholar 

  73. 73.

    Netzel M, Strass G, Kaul C, Bitsch I, Dietrich H, Bitsch R (2002) In vivo antioxidative capacity of a composite berry juice. Food Res Int 35:213–216

    Article  CAS  Google Scholar 

  74. 74.

    Netzel M, Strass G, Herbst M, Dietrich H, Bitsch R, Bitsch I, Frank T (2005) The excretion and biological antioxidant activity of elderberry antioxidants in healthy humans. Food Res Int 38:905–910

    Article  CAS  Google Scholar 

  75. 75.

    Vinson JA, Proch J, Bose P (2001) Meganatural gold grapeseed extract: in vitro antioxidant and in vivo human supplementation studies. J Med Food 4:17–26

    Article  CAS  Google Scholar 

  76. 76.

    Vinson JA, Su X, Zubik L, Bose P (2001) Phenol antioxidant quantity and quality in foods: fruits. J Agric Food Chem 49:5315–5321

    Article  CAS  Google Scholar 

  77. 77.

    Day AP, Kemp HJ, Bolton C, Hartog M, Stansbie D (1997) Effect of concentrated red grape juice consumption on serum antioxidant capacity and low-density lipoprotein oxidation. Ann Nutr Metab 41:353–357

    Article  CAS  Google Scholar 

  78. 78.

    Barger JL, Kayo T, Vann JM, Arias EB, Wang J, Hacker JD, Wang Y, Raederstorff D, Morrow JD, Leeuwenburgh C, Allison DB, Saupe KW, Cartee GD, Weindruch R, Prolla TA (2008) A low dose of dietary resveratrol partially mimics caloric restriction and retards aging parameters in mice. PLoS ONE 3:e2264

    Article  CAS  Google Scholar 

  79. 79.

    Howitz KT, Bitterman KJ, Cohen HY, Lamming DW, Lavu S, Wood JG, Zipkin RE, Chung P, Kisielewski A, Zhan LL, Xcherer B, Sinclair DA (2003) Small molecule activators of sirtuins extend Saccharomyces cerevisiae lifespan. Nature 425:191–196

    Article  CAS  Google Scholar 

  80. 80.

    Wood JG, Rogina B, Lavu S, Howitz K, Helfand SL, Tatar M, Sinclair D (2004) Sirtuin activators mimic caloric restriction and delay ageing in metazoans. Nature 430:686–689

    Article  CAS  Google Scholar 

  81. 81.

    Valenzano DR, Terzibasi E, Genade T, Cattaneo A, Domenici L, Cellerino A (2006) Resveratrol prolongs lifespan and retards the onset of age-related markers in a short-lived vertebrate. Curr Biol 16:296–300

    Article  CAS  Google Scholar 

  82. 82.

    Aggarwal BB, Bhardwaj A, Aggarwal RS, Seeram NP (2004) Role of resveratrol in prevention and therapy of cancer: preclinical and clinical studies. Anticancer Res 24:2783–2840

    CAS  Google Scholar 

  83. 83.

    Surh YJ (2003) Cancer chemoprevention with dietary phytochemicals. Nat Rev Cancer 3:768–780

    Article  CAS  Google Scholar 

  84. 84.

    Shankar S, Singh G, Srivastava RK (2007) Chemoprevention by resveratrol: molecular mechanisms and therapeutic potential. Front Biosci 12:4839–4854

    Article  CAS  Google Scholar 

  85. 85.

    Scalbert A, Williamson G (2000) Dietary intake and bioavailability of polyphenols. J Nutr 130:2073S–2085S

    CAS  Google Scholar 

  86. 86.

    Tucker G, Robards K (2008) Bioactivity and structure of biophenols as mediators of chronic diseases. Crit Rev Food Sci Nutr 48:929–966

    Article  CAS  Google Scholar 

  87. 87.

    Konishi Y, Hitomi Y, Yoshioka E (2004) Intestinal absorption of p-coumaric and gallic acids in rats after oral administration. J Agric Food Chem 52:2527–2532

    Article  CAS  Google Scholar 

  88. 88.

    Lei F, Xing DM, Zhao YN, Zhang LJ, Du LJ (2003) Pharmacokinetic study of ellagic acid after oral administration of pomegranate leaf extract. J Chromatogr B Analyt Technol Biomed Life Sci 796:189–194

    Article  CAS  Google Scholar 

  89. 89.

    Rondini L, Peyrat-Maillard MN, Marsset-Baglieri A, Berset C (2002) Sulfated ferulic acid is the main in vivo metabolite found after short-term ingestion of free ferulic acid in rats. J Agric Food Chem 50:3037–3041

    Article  CAS  Google Scholar 

  90. 90.

    Nielsen ILF, Dragsted LO, Ravin-Haren G, Freese R, Rasmussen SE (2003) Absorption and excretion of black currant anthocyanins in humans and Watanabe heritable hyperlipidemic rabbits. J Agric Food Chem 51:2813–2820

    Article  CAS  Google Scholar 

  91. 91.

    McGhie TK, Walton MC (2007) The bioavailability and absorption of anthocyanins: towards a better understanding. Mol Nutr Food Res 51:702–713

    Article  CAS  Google Scholar 

  92. 92.

    Walton MC, Hendriks WH, Reynolds GW, Kruger MC, McGhie TK (2006) Anthocyanin absorption and plasma antioxidant status in pigs. J Agric Food Chem 54:7940–7946

    Article  CAS  Google Scholar 

  93. 93.

    Cartron E, Fouret G, Carbonneau MA, Lauret C, Michel F, Monnier L, Descomps B, Leger CL (2003) Red-wine beneficial long-term effect on lipids but not on antioxidant characteristics in plasma in a study comparing three types of wine-description of two O-methylated derivatives for gallic acid in humans. Free Radic Res 37:1021–1035

    Article  CAS  Google Scholar 

  94. 94.

    Bub A, Watzl B, Heeb D, Rechkemmer G, Briviba K (2001) Malvidin-3-glucoside bioavailability in humans after ingestion of red wine, de-alcoholized red wine and red grape juice. Eur J Nutr 40:113–120

    Article  CAS  Google Scholar 

  95. 95.

    Milbury PE, Cao G, Prior RL, Blumberg JB (2002) Bioavailability of elderberry anthocyanins. Mech Ageing Dev 123:997–1006

    Article  CAS  Google Scholar 

  96. 96.

    Dai Z, Li Y, Quarles LD, Song T, Pan W, Zhou H, Xiao Z (2007) Resveratrol enhances proliferation and osteoblastic differentiation in human mesenchymal stem cells via ER-dependent ERK1/2 activation. Phytomedicine 14:806–814

    Article  CAS  Google Scholar 

  97. 97.

    Knekt P, Jarvinen R, Seppanen R, Heliovaara M, Teppo L, Pukkala E, Aromaa A (1997) Dietary flavonoids and the risk of lung cancer and other malignant neoplasms. Am J Epidemiol 146:223–230

    CAS  Google Scholar 

  98. 98.

    Juan ME, Vinardell MP, Planas JM (2002) The daily oral administration of high doses of trans-resveratrol to rats for 28 days is not harmful. J Nutr 132:257–260

    CAS  Google Scholar 

  99. 99.

    Elbling L, Weiss RM, Teufelhofer O, Uhl M, Knasmueller S, Schulte-Hermann R, Berger W, Micksche M (2005) Green tea extract and (−)-epigallocatechin-3-gallate, the major tea catechin, exert oxidant but lack antioxidant activities. FASEB J 19:807–809

    CAS  Google Scholar 

  100. 100.

    Kroon P, Williamson G (2005) Polyphenols: dietary components with established benefits to health? J Sci Food Agric 85:1239–1240

    Article  CAS  Google Scholar 

  101. 101.

    Cuevas-Rodríguez EO, Yousef GG, García-Saucedo PA, López-Medina J, Paredes-López O, Lila MA (2010) Characterization of anthocyanins and proanthocyanidins in wild and domesticated mexican blackberries (Rubus spp.). J Agric Food Chem. doi:10.1021/jf101485r

    Google Scholar 

Download references

Acknowledgements

We acknowledge financial support from CONACyT-Mexico to carry out this research. MLCC was supported by a scholarship from CONACyT-Mexico to pursue graduate studies.

Author information

Affiliations

  1. Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Km. 9.6 Libr. Norte Carr. Irapuato-León, Apdo., Postal 629, Irapuato, Guanajuato, 36821, Mexico

    Octavio Paredes-López, Martha L. Cervantes-Ceja & Talía Hernández-Pérez

  2. PROPAC (Programa de Posgrado en Alimentos del Centro de la República), Universidad Autónoma de Querétaro, Querétaro, Querétaro, 76010, Mexico

    Martha L. Cervantes-Ceja

  3. Laboratorio de Farmacia, Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosi, Mexico

    Mónica Vigna-Pérez

Authors
  1. Octavio Paredes-López
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Martha L. Cervantes-Ceja
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Mónica Vigna-Pérez
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Talía Hernández-Pérez
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Talía Hernández-Pérez.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Paredes-López, O., Cervantes-Ceja, M.L., Vigna-Pérez, M. et al. Berries: Improving Human Health and Healthy Aging, and Promoting Quality Life—A Review. Plant Foods Hum Nutr 65, 299–308 (2010). https://doi.org/10.1007/s11130-010-0177-1

Download citation

Keywords

  • Fruits
  • Antioxidant activity
  • Bioactivity
  • Pharmacokinetic properties
  • Benefical effects
  • Healthy life