Bioavailability and Antioxidant Activity of Black Chokeberry (Aronia melanocarpa) Polyphenols: in vitro and in vivo Evidences and Possible Mechanisms of Action: A Review

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68081707%3A_____%2F12%3A00436844" target="_blank" >RIV/68081707:_____/12:00436844 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1111/j.1541-4337.2012.00198.x" target="_blank" >http://dx.doi.org/10.1111/j.1541-4337.2012.00198.x</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/j.1541-4337.2012.00198.x" target="_blank" >10.1111/j.1541-4337.2012.00198.x</a>

Result language

angličtina

Original language name

Bioavailability and Antioxidant Activity of Black Chokeberry (Aronia melanocarpa) Polyphenols: in vitro and in vivo Evidences and Possible Mechanisms of Action: A Review

Original language description

Black chokeberry (Aronia melanocarpa) is a distinctive berry with a high content of polyphenol compounds and possesses one of the highest in vitro antioxidant activities among fruits. The bioavailability of aronia polyphenols seems to be low, but there is ample evidence for chokeberry health benefits including antidiabetic, cardioprotective, hepatoprotective, antimutagenic, and anticarcinogenic effects. This review presents the available information for the bioavailability and antioxidant activity of chokeberry polyphenols and explains the possible mechanisms of action in vivo in the prevention and treatment of oxidative stress-related diseases. The review shows the available data for chokeberry antioxidant activity in vitro, in isolated cells and celllines, and in vivo, in both human subjects and animals. It is evident that in vivo antioxidant action of chokeberry extends far beyond radical scavenging and includes suppression of reactive oxygen and nitrogen species formation, inhibit

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

BO - Biophysics

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2012

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Comprehensive Reviews in Food Science and Food Safety

ISSN

1541-4337

e-ISSN

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Volume of the periodical

11

Issue of the periodical within the volume

5

Country of publishing house

US - UNITED STATES

Number of pages

19

Pages from-to

471-489

UT code for WoS article

000307893200004

EID of the result in the Scopus database

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