Blueberries and Their Anthocyanins: Factors Affecting Biosynthesis and Properties
2011; Wiley; Volume: 10; Issue: 6 Linguagem: Inglês
10.1111/j.1541-4337.2011.00164.x
ISSN1541-4337
Autores Tópico(s)Horticultural and Viticultural Research
ResumoComprehensive Reviews in Food Science and Food SafetyVolume 10, Issue 6 p. 303-320 Blueberries and Their Anthocyanins: Factors Affecting Biosynthesis and Properties Winny Routray, Winny Routray Authors are with Bioresource Engineering Dept., Macdonald Campus, McGill Univ., Ste-Anne-de-Bellevue, Quebec, Canada, H9X 3V9. Direct inquiries to author Orsat (E-mail: [email protected]).Search for more papers by this authorValerie Orsat, Valerie Orsat Authors are with Bioresource Engineering Dept., Macdonald Campus, McGill Univ., Ste-Anne-de-Bellevue, Quebec, Canada, H9X 3V9. Direct inquiries to author Orsat (E-mail: [email protected]).Search for more papers by this author Winny Routray, Winny Routray Authors are with Bioresource Engineering Dept., Macdonald Campus, McGill Univ., Ste-Anne-de-Bellevue, Quebec, Canada, H9X 3V9. Direct inquiries to author Orsat (E-mail: [email protected]).Search for more papers by this authorValerie Orsat, Valerie Orsat Authors are with Bioresource Engineering Dept., Macdonald Campus, McGill Univ., Ste-Anne-de-Bellevue, Quebec, Canada, H9X 3V9. Direct inquiries to author Orsat (E-mail: [email protected]).Search for more papers by this author First published: 25 October 2011 https://doi.org/10.1111/j.1541-4337.2011.00164.xCitations: 145Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract Abstract: Blueberry is one of the most popular fruits in North America and rich in anthocyanins. Its content in anthocyanins contributes to the health-beneficial effects of blueberry against several chronic diseases including cardiovascular disorders, neurodegenerative diseases, diabetes, and cancer. This paper summarizes various facts presenting blueberry as a fruit with huge potential for increased future consumption as a health-enhancing food. Factors affecting the biosynthesis of the various anthocyanins in blueberries, including agronomic and genetic factors, and the possible pathways of biosynthesis of the major anthocyanins present in this plant are discussed. The important health-beneficial effects associated with blueberry anthocyanins, properties of these anthocyanins leading to the beneficial effects, and food processing parameters leading to the depletion of the amounts of anthocyanins present in the final processed products are also briefly discussed. Furthermore, the general methods of extraction and analyses that have been reported for being successfully applied to blueberry anthocyanins are also reviewed. Practical Application: Blueberries are well known for their nutritional and beneficial health effects, however, information concerning the physiology behind the blueberry beneficial effects is still lacking. There is little or no information on the characterization of growing conditions on anthocyanins in blueberries and research is lagging behind on advanced methods of extracting blueberry anthocyanins. References Adams LS, Phung S, Yee N, Seeram NP, Li L, Chen S. 2010. 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