Identification and dietary relevance of antioxidants from raspberry

被引:84
作者
Beekwilder, J [1 ]
Hall, RD [1 ]
de Vos, CHR [1 ]
机构
[1] Plant Res Int, NL-6700 AA Wageningen, Netherlands
关键词
raspberry; antioxidant; anthocyanin; tannin;
D O I
10.1002/biof.5520230404
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
In this paper we review the current literature on antioxidants from fruit of red raspberry ( Rubus idaeus) and place these in context concerning what is known from other food species. The review concentrates on the methods of antioxidant testing, the diversity of antioxidants in raspberry, effects of ripeness, cultivar, storage and processing techniques, and the bioavailability of raspberry antioxidants in humans after eating the fruit. It is clear that raspberry, like several other fruits and vegetables such as tomato, strawberry, kiwi and broccoli, represents a valuable contrasting source of potentially healthy compounds and can represent an important component of a balanced diet.
引用
收藏
页码:197 / 205
页数:9
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