Cherry Antioxidants: From Farm to Table

Molecules

Gianna Ferretti¹  Tiziana Bacchetti¹  Alberto Belleggia¹ 

[1] ¹Department of Biochemistry, Biology and Genetic – Polytechnic University of Marche, via Ranieri 65, 60100, Ancona, Italy ²SAPROV – Environment and Crop Sciences Department, Polytechnic University of Marche, 60131 Ancona, Italy

关键词: sour cherry;    sweet cherry;    antioxidants;    polyphenols;    oxidative stress;    bioactive compounds;    bioavailability;    chronic diseases;   

DOI  :  10.3390/molecules15106993

来源: mdpi

【 摘 要 】

The dietary consumption of fruits and vegetables is associated with a lower incidence of degenerative diseases such as cardiovascular disease and certain types of cancers. Most recent interest has focused on the bioactive phenolic compounds found in vegetable products. Sweet and sour cherries contain several antioxidants and polyphenols that possess many biological activities, such as antioxidant, anticancer and anti-inflammation properties. The review describes the effect of environment and other factors (such as production, handling and storage) on the nutritional properties of cherries, with particular attention to polyphenol compounds. Moreover the health benefits of cherries and their polyphenols against human diseases such as heart disease, cancers, diabetes are reviewed.

【 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.