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Red raspberry and its anthocyanins: Bioactivity beyond antioxidant capacity
Trends in Food Science & Technology  (IF16.002),  Pub Date : 2017-06-01, DOI: 10.1016/j.tifs.2017.05.015
Hui Teng, Ting Fang, Qiyang Lin, Hongbo Song, Bin Liu, Lei Chen

Background

Known as the “golden fruit”, red raspberry is rich in anthocyanins with documented biological activities, many of which were systematically investigated. Nowadays, raspberry anthocyanins’ importance for Food and Pharmaceutical industries is mainly based on the existed scientific works evidencing their potential effects on chemoprevention, inflammation, and immune-regulation. Although, much of the work in these respective areas which has been conducted in cell culture systems, animal and human studies have been steadily rising.

Scope and approach

In this review, We review and summarize the latest and available literature that assesses the health-promoting potential of red raspberries and their anthocyanin components in modulating metabolic disease risk, especially cardiovascular disease, cancer, all of which share critical metabolic, oxidative, and inflammatory links.

Key findings and conclusions

We also suggested a better evaluation of the pharmacological profile of raspberry and its anthocyanins with a clear-cut choice of possible human pathologies. Future studies aimed at enhancing the absorption of anthocyanins or their metabolites are likely to be necessary for their ultimate use for chemoprevention and anti-inflammation.