Phenolic Profile of Edible Honeysuckle Berries (Genus Lonicera) and Their Biological Effects

Molecules

Tunde Jurikova¹  Otakar Rop¹  Jiri Mlcek¹  Jiri Sochor¹  Stefan Balla¹  Ladislav Szekeres¹  Alzbeta Hegedusova¹  Jaromir Hubalek¹  Vojtech Adam¹ 

[1] ¹Faculty of Central European Studies, Institute of Natural and Informatics Sciences, Constantine the Philosopher University in Nitra, Nabrezie mladeze 91, SK-949 76 Nitra, Slovakia

关键词: edible honeysuckle;    polyphenolic compounds;    anthocyanins;    antioxidant activity;    biological effect;   

DOI  :  10.3390/molecules17010061

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.