Phenolic profile of edible honeysuckle berries (genus Lonicera) and their biological effects

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43867351" target="_blank" >RIV/70883521:28110/12:43867351 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.3390/molecules17010061" target="_blank" >http://dx.doi.org/10.3390/molecules17010061</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/molecules17010061" target="_blank" >10.3390/molecules17010061</a>

Result language
angličtina
Original language name
Phenolic profile of edible honeysuckle berries (genus Lonicera) and their biological effects
Original language description
The current status of research on polyphenolic compounds in the berries of edible honeysuckle and their biological effects, including recommended utilization, are reviewed. The major classes of phenolic compounds in the blue berried honeysuckle are flavonols (quercetin, rutin, quercitrin) and flavanes (proanthocyanidins, catechins) and anthocyanins. Cyanidin-3-glucoside and cyanidin-3-rutinoside are considered as major anthocyanidins in edible honeysuckle berries. Such a high level of antioxidant activity in the berries of different species of the genus Lonicera is especially due to the high level of polyphenolic compounds, especially anthocyanins. These berries seem to be prospective sources of health-supporting phytochemicals that exhibit beneficialanti-adherence and chemo-protective activities, thus they may provide protection against a number of chronic conditions, e.g., cancer, diabetes mellitus, tumour growth or cardiovascular and neurodegenerative diseases.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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