Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food – a review

Journal of Functional Foods

Anna Gramza-Michałowska¹  Andrzej Sidor² 

[1] Corresponding author. Tel.: [phone];Faculty of Food Science and Nutrition, University of Life Sciences in Poznań, Wojska Polskiego 31, 60-624 Poznań, Poland;

关键词: Elderberry;    Sambucus nigra;    Health value;    Polyphenols;    Antioxidants;   

DOI  :  

来源: DOAJ

【 摘 要 】

Elderberry plant (Sambucus nigra) is a good source of protein, free and conjugated forms of amino acids, unsaturated fatty acids, fibre fractions, vitamins, antioxidants and minerals. Analysis of elderberry showed that it contains high biological activity components, primarily polyphenols, mostly anthocyanins, flavonols, phenolic acids and proanthocyanidins, as well as terpenes and lectins. In folk medicine, elderberry has been used in the treatment of many diseases and ailments. Elderberry has medicinal properties associated with the presence of polyphenols, which are compounds with potential antioxidant properties. They can greatly affect the course of disease processes by counteracting oxidative stress, exerting beneficial effects on blood pressure, glycaemia reduction, immune system stimulation, antitumour potential, increase in the activity of antioxidant enzymes in the blood plasma, including also glutathione, and the reduction of uric acid levels.

【 授权许可】

Unknown