Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages

Autor: Mathias Amundsen, Anne Linn Hykkerud, Niina Kelanne, Sanni Tuominen, Gesine Schmidt, Oskar Laaksonen, Baoru Yang, Inger Martinussen, Laura Jaakola, Kjersti Aaby

Publikováno v: Foods, Vol 12, Iss 11, p 2154 (2023)

Wild lingonberries are a traditional source of food in the Nordic countries and an important contributor to economic activity of non-wood forest products in the region. Lingonberries are a rich source of bioactive compounds and can be a valuable cont

Externí odkaz: https://doaj.org/article/a3c109dc046c435eaeef1fe81843f0bd

Ellagic acid and urolithin A modulate the immune response in LPS-stimulated U937 monocytic cells and THP-1 differentiated macrophages

Autor: Kjersti Aaby, Sissel Beate Rønning, Grethe Iren A. Borge, Vibeke Voldvik, Silje Kristine Bergum

Publikováno v: Food & Function

Dietary polyphenols are subjected, following ingestion, to an extensive metabolism, and the molecules that act at the cellular and tissue level will be, most likely, metabolites rather than native polyphenols. The mechanisms behind the positive effec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07b16e8a86371b0a3281b10e92e74282
https://doi.org/10.1039/c9fo03008e

Major-effect candidate genes identified in cultivated strawberry (Fragaria × ananassa Duch.) for ellagic acid deoxyhexoside and pelargonidin-3-O-malonylglucoside biosynthesis, key polyphenolic compounds

Autor: Kjersti Aaby, Stefan Martens, Muath Alsheikh, Nada Šurbanovski, Jahn Davik, Dag Røen, Daniel J. Sargent, Matteo Buti

Publikováno v: 7:125
Horticulture Research

Strawberries are rich in polyphenols which impart health benefits when metabolized by the gut microbiome, including anti-inflammatory, neuroprotective, and antiproliferative effects. In addition, polyphenolic anthocyanins contribute to the attractive

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::910feafbb7ed80e9ec09d60ada79caab
https://doi.org/10.1038/s41438-020-00347-4

Bioactive compounds and color of sea buckthorn (Hippophae rhamnoides L.) purees as affected by heat treatment and high-pressure homogenization

Autor: Grethe Iren A. Borge, Berit Karoline Martinsen, Kjersti Aaby, Dag Røen

Publikováno v: International journal of food properties
International Journal of Food Properties, Vol 23, Iss 1, Pp 651-664 (2020)

Bioactive compounds and physical properties of sea buckthorn purees at production and after storage at 2°C and 18°C for 3 months were investigated. Heat treatment of the berries prior to sieving increased yield of the purees from 80% to 84%, and ga

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6537cc7b3cd6578b5c4a2f3c1380654

A Review of Factors Affecting Anthocyanin Bioavailability: Possible Implications for the Inter-Individual Variability

Autor: Sedef Nehir El, Suzana Rimac Brnčić, Merve Eda Eker, Wiesław Wiczkowski, Kjersti Aaby, Sibel Karakaya, Sonia de Pascual-Teresa, Sebnem Simsek, Claudine Manach, Irena Budić-Leto

Publikováno v: Foods
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods, MDPI, 2020, 9 (1), ⟨10.3390/foods9010002⟩
Foods, 2020, 9 (1), ⟨10.3390/foods9010002⟩
Foods, MDPI, 2019, 9 (1), ⟨10.3390/foods9010002⟩

This article belongs to the Special Issue Phytochemicals in Food and Health.
Anthocyanins are dietary bioactive compounds showing a range of beneficial effects against cardiovascular, neurological, and eye conditions. However, there is, as for o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b41417bb7a1a43e23c4cb22728210ba2
http://europepmc.org/articles/PMC7023094