Chapter 6 - Berries

Abstract

A growing demand exists for fresh and processed functional food products whose consumption in the normal diet confers health benefits in addition to providing basic nutrition. Among functional foods, berries are marketed as “superfoods” owing to their enrichment in phytochemicals including macronutrients, micronutrients, dietary fiber, phenolic, and nonphenolic compounds known to possess potent bioactivities. For this reason, berries have garnered interests on account of the relationship between their consumption and reduction in risk factors of common human lifestyle-related diseases including cancers, cardiovascular diseases, neurodegenerative diseases, diabetes, strokes, and metabolic syndrome among others. Berries are consumed either fresh, frozen, or as processed products such as wines, juices, purees, syrups, and jams. However, processes employed for production of fresh and processed berries can result in nutritional losses. From farm to fork, genetic, agro-environmental, and technological processing can compromise the nutritive quality of fresh and processed berry products leading to changes in nutritional composition and health benefits. Thus, this chapter provides an overview of the effects of berry production factors on the nutritional quality and health benefits of final berry products. The specific bioactives present in berries which confer benefits against diseases and data on bioavailability is assessed in fresh and processed berry products will be examined. Furthermore, information on specific diseases and how berries can inhibit them when consumed as part of normal diet is evaluated. It is hoped that information collated herein will assist students, scientists, and marketers working on formulating new berry products with enriched nutritional value and specific activities in relation to diseases. These foods can be marketed using a range of nutritional and health claims.