Articles
A REVIEW ON BIOACTIVE COMPOUNDS IN BLACK CURRANTS (RIBES NIGRUM L.) AND THEIR POTENTIAL HEALTH-PROMOTING PROPERTIES
Article number
839_38
Pages
301 – 307
Language
English
Abstract
Considerable amount of recent epidemiological data suggest that a high intake of fruits and vegetables offers a number of health benefits against degenerative diseases and can promote longevity.
Black currant fruits are particularly rich sources of biologically active compounds, for example high levels of anthocyanins, proanthocyanidins, quercetin, myricetin, phenolic acids, and isorhamnetin are found in black currant.
In addition, black currant possesses a high content of vitamin C, contributing together with bioactive phenolics to the high antioxidant activity of berries.
Multiple health benefits by black currant phenolics have been suggested by a number of recent studies including the inhibition of development of certain cancers, cardiovascular and inflammation related diseases.
Blackcurrant was recently demonstrated to provide effective neuroprotection against oxidative stress induced neuronal damages in human cell cultures.
Among phenolics, anthocyanins are considered the most potent neuroprotective compounds found in soft fruits.
Black currant also contains a wide range of flavonols including myricetin, quercetin and isorhamnetin, these flavonols have been demonstrated to possess neuroprotective activity.
Black currant is in Europe an important berry for the food industry mainly because of its color and organoleptic properties, which makes it a suitable material for diverse food applications.
Improving fruit quality by classical breeding methods is of big challenge, and recent advances in the development of molecular markers enables breeders to select complex traits with high accuracy and faster than conventional methods.
Improving the levels of health-promoting compounds in black currants by genetic transformation is in an early stage but offers a great potential for black currant improvement in coming years as has been demonstrated in other plants.
Black currant fruits are particularly rich sources of biologically active compounds, for example high levels of anthocyanins, proanthocyanidins, quercetin, myricetin, phenolic acids, and isorhamnetin are found in black currant.
In addition, black currant possesses a high content of vitamin C, contributing together with bioactive phenolics to the high antioxidant activity of berries.
Multiple health benefits by black currant phenolics have been suggested by a number of recent studies including the inhibition of development of certain cancers, cardiovascular and inflammation related diseases.
Blackcurrant was recently demonstrated to provide effective neuroprotection against oxidative stress induced neuronal damages in human cell cultures.
Among phenolics, anthocyanins are considered the most potent neuroprotective compounds found in soft fruits.
Black currant also contains a wide range of flavonols including myricetin, quercetin and isorhamnetin, these flavonols have been demonstrated to possess neuroprotective activity.
Black currant is in Europe an important berry for the food industry mainly because of its color and organoleptic properties, which makes it a suitable material for diverse food applications.
Improving fruit quality by classical breeding methods is of big challenge, and recent advances in the development of molecular markers enables breeders to select complex traits with high accuracy and faster than conventional methods.
Improving the levels of health-promoting compounds in black currants by genetic transformation is in an early stage but offers a great potential for black currant improvement in coming years as has been demonstrated in other plants.
Authors
R. Karjalainen, M. Anttonen, N. Saviranta, D. Stewart, G.J. McDougall, H. Hilz, P. Mattila, R. Törrönen
Keywords
phenolic compounds, neuroprotection, genetic resources, plant breeding, industrial applications
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