Abstract
Berry fruits are recognized, worldwide, as “superfoods” due to the high content of bioactive natural products and the health benefits deriving from their consumption. Berry leaves are byproducts of berry cultivation; their traditional therapeutic use against several diseases, such as the common cold, inflammation, diabetes, and ocular dysfunction, has been almost forgotten nowadays. Nevertheless, the scientific interest regarding the leaf composition and beneficial properties grows, documenting that berry leaves may be considered an alternative source of bioactives. The main bioactive compounds in berry leaves are similar as in berry fruits, i.e., phenolic acids and esters, flavonols, anthocyanins, and procyanidins. The leaves are one of the richest sources of chlorogenic acid. In various studies, these secondary metabolites have demonstrated antioxidant, anti-inflammatory, cardioprotective, and neuroprotective properties. This review focuses on the phytochemical composition of the leaves of the commonest berry species, i.e., blackcurrant, blackberry, raspberry, bilberry, blueberry, cranberry, and lingonberry leaves, and presents their traditional medicinal uses and their biological activities in vitro and in vivo.
Highlights
The everlasting quest for health promoting and disease preventing agents in the developed world has changed our view of food sources; superfoods, functional foods, food supplements, and nutraceuticals were introduced and have enriched the products of the food industry contributing to its further growth [1]
We present the phytochemical composition of the leaves of common berry species, as well as summarize their traditional medicinal uses and the results of the evaluation of their biologic properties in vitro and in vivo so far
A greater variety of compounds is recorded for blackberries and raspberries of the genus Rubus, whereas all of the other berry species are usually characterized by the high levels of specific phenolic groups, i.e., anthocyanins and proanthocyanidins (Figure 1)
Summary
The everlasting quest for health promoting and disease preventing agents in the developed world has changed our view of food sources; superfoods, functional foods, food supplements, and nutraceuticals were introduced and have enriched the products of the food industry contributing to its further growth [1]. (blueberries, cranberries, bilberries, lingonberries), Ribes (gooseberries, black and red currants), Rubus (raspberries, blackberries and cloudberries), Fragaria (strawberries), Aronia (chokeberries), and Sambucus (elderberries). A greater variety of compounds is recorded for blackberries and raspberries of the genus Rubus, whereas all of the other berry species are usually characterized by the high levels of specific phenolic groups, i.e., anthocyanins and proanthocyanidins (Figure 1). This review natural products for the development of food supplements, nutraceuticals, or functional foods This presents knowledge heretofore; we present the phytochemical composition of theofleaves of the reviewour presents our knowledge heretofore; we present the phytochemical composition the leaves common berry species, as well as summarize the studies of the beneficial activities of their extracts of the common berry species, as well as summarize the studies of the beneficial activities of their pertaining their nutritional or medicinal. Compositions of the berryofleaves are summarized extracts to pertaining to their nutritional or value
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