Bioactive Components and Health Benefits of Saskatoon Berry.

Lunan Zhao,Amy Leung Hui,Garry X Shen,Fei Huang

doi:10.1155/2020/3901636

Lunan Zhao, Amy Leung Hui + Show 2 more

Open Access

https://doi.org/10.1155/2020/3901636

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Abstract

In response to the recent rise in numbers of diabetes patients, many treatments have been developed; but currently, oral antihyperglycemic agents and insulin are still the main clinical treatments. Since current drugs have limitations and harmful side effects, research in alternative treatments has been sought. This article reviews recent research updates of Saskatoon berries (SB), covering its background information, its main active ingredients, its structure, and its function. Flavonoid compounds in Saskatoon berries, in particular flavanol, anthocyanin, and proanthocyanin, possess anti-inflammatory, antitumor, and antidiabetes impacts. The current review synthesizes the latest research on the health benefits of Saskatoon berry in a variety of domains. With further research, SB has the potential to help treat and prevent diabetes in the future.

Highlights

Saskatoon berry plant (Amelanchier alnifolia Nutt., referred to as Saskatoon, chuckley pear, juneberry, western juneberry, serviceberry, pacific serviceberry, western serviceberry, alder-leaf shadbush, dwarf shadbush, prairie berry, and pigeon berry), is a type of tall shrub naturally growing in western regions of North America, including the southern regions of the Yukon and Northwest Territories, Canadian prairies (Alberta, Saskatchewan, and Manitoba), and northwestern states of the United States
The findings suggest that the polyphenolic compounds contained in extracts of Saskatoon berries can effectively protect biological membranes, increase the resistance of low-density lipoprotein (LDL) to oxidation, influence lipid metabolism, and inhibit DNA damage [13, 15]
In a study looking at the antidiabetic activity of Saskatoon berries, which contain a variety of flavonoids, Kraft et al found that the nonpolar fraction of Saskatoon berries strongly inhibited aldose reductase (82% inhibition)

Summary

Introduction

Saskatoon berry plant (Amelanchier alnifolia Nutt., referred to as Saskatoon, chuckley pear, juneberry, western juneberry, serviceberry, pacific serviceberry, western serviceberry, alder-leaf shadbush, dwarf shadbush, prairie berry, and pigeon berry), is a type of tall shrub naturally growing in western regions of North America, including the southern regions of the Yukon and Northwest Territories, Canadian prairies (Alberta, Saskatchewan, and Manitoba), and northwestern states of the United States. The plant grows in a variety of soil conditions and survives at -60°C temperature It features white flowers in the spring and produces red to purple berries in the summer. Indigenous people in North America harvest Saskatoon berry and mix it with raw buffalo meat and animal fat to make Pemmican, which is a type of preserved food. Saskatoon berries have an excellent sweet, nutty almond flavor and appear on the market as fresh fruit or processed jam. They are important economic produce in Canada, being the second most planted fruit in Saskatoon, following strawberries [1, 4, 6]. Saskatoon berries have high quantities of anthocyanins (mainly cyanidins) and other types of flavonoids, such as rutin, hyperoside, avicularin, and quercetin [2, 3, 6, 11, 14]

Structure and Functions of Flavonoids

Bioactive Components in Saskatoon Berry

Summary

Findings

Limitations and Future