Abstract
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 beneficial anti-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.
Highlights
The human diet contains a huge variety of non-nutrient components whose implications in metabolism have beneficial health significance
Phenolic acid compounds seem to be universally distributed in plants, and they have been the subject of a great number of chemical, biological, agricultural, and medical studies [32]
The different cultivation conditions do not seem to influence significantly the content of chlorogenic acid and its isomers (27.30–60.30 mg/100 g) as it was proven by Orincak et al, who studied different forms of the edible honeysuckle planted in the territory of Slovakia [41]
Summary
The human diet contains a huge variety of non-nutrient components whose implications in metabolism have beneficial health significance. Like many other fruits, are rich in phenolic compounds and these include biphenyls, flavonoids and phenolic acids [4]. The less known edible honeysuckle has received attention recently as a novel berry crop for its profile of phenolic phytochemicals [9], which could be considered beneficial for consumers. Different authors recognize from one to 17 species of edible honeysuckle [11,12,13] These included botanical species with varieties such as the following most utilized ones: Lonicera edulis, Lonicera kamtchatica, Lonicera altaica, and Lonicera boczkarnikovae which originated from Russia, and Lonicera caerulea var. Among lesser-known berry crops, the edible honeysuckle (blue-berried honeysuckle) is considered to be a good source of phenolic compounds, especially anthocyanins due to their high antioxidant activity. Among other positive features we can mention are early ripening (2 weeks before strawberries), exceptional hardiness, and the factsthey are not so demanding on soil and climatic conditions (they require only a lot of moisture) and are rarely attacked by pests and diseases [26]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
