Bioactive compounds in berries relevant to human health

被引：178

作者：

Battino, Maurizio ^{[1
]}

Beekwilder, Jules ^{[2
]}

Denoyes-Rothan, Beatrice ^{[3
]}

Laimer, Margit ^{[4
,5
]}

McDougall, Gordon J. ^{[6
]}

Mezzetti, Bruno ^{[7
]}

机构：

[1] Univ Politecn Marche, Inst Biochem, Fac Med, I-60100 Ancona, Italy

[2] Wageningen Univ, Wageningen, Netherlands

[3] INRA, Unite Rech Especes Fruitieres & Vigne, Villenave Dornon, France

[4] IAM, Plant Biotechnol Unit, Vienna, Austria

[5] BOKU Univ, Vienna, Austria

[6] Scottish Crop Res Inst Invergowrie, Qual Hlth & Nutr Programme, Dundee, Scotland

[7] Univ Politecn Marche, Dept Environm & Crop Sci SAPROV, I-60100 Ancona, Italy

来源：

NUTRITION REVIEWS | 2009年 / 67卷 / 05期

关键词：

berry allergens; berry polyphenols; genetically modified strawberry; nutritional quality; total antioxidant capacity; TOTAL ANTIOXIDANT CAPACITY; FRAGARIA X ANANASSA; GENE-EXPRESSION; STRAWBERRY; IDENTIFICATION; RASPBERRY; FRUITS; ALLERGENS; MAP;

D O I：

10.1111/j.1753-4887.2009.00178.x

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Berries contain powerful antioxidants, potential allergens, and other bioactive compounds. Genetic and environmental factors affect production and storage of such compounds. For this reason breeding and biotechnological approaches are currently used to control or to increase the content of specific health-related compounds in fruits. This work reviews the main bioactive compounds determining the nutritional quality of berries, the major factors affecting their content and activity, and the genetic options currently available to achieve new genotypes able to provide, under controlled cultivation conditions, berries with the proper balance of bioactive compounds for improving consumer health.

引用

页码：S145 / S150

页数：6

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