Health effects of Vaccinium myrtillus L.: evaluation of efficacy and technological strategies for preservation of active ingredients
| Autor: | Domenico Monteleone, Antonella Smeriglio, Domenico Trombetta |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
Ocular health
Vaccinium myrtillus Anthocyanins chemistry.chemical_compound Drug Discovery Humans Food science Pharmacology Active ingredient Color quality biology business.industry Plant Extracts Consumer health food and beverages Bilberry extract General Medicine biology.organism_classification Biotechnology chemistry Anthocyanin Dietary Supplements Food Preservatives Business Indirect impact |
| Zdroj: | Mini reviews in medicinal chemistry. 14(7) |
| ISSN: | 1875-5607 |
| Popis: | Bilberries are a rich dietary source of various phytonutrients, including anthocyanins which contribute greatly to their antioxidant capacity and have demonstrated a broad spectrum of biomedical functions. These include protection against cardiovascular disorders, age-induced oxidative stress, inflammatory responses and several degenerative diseases. Berry anthocyanins also improve neuronal and cognitive brain functions, ocular health as well as protecting genomic DNA integrity. In recent years, sales of many dietary supplements/pharmaceutical products containing anthocyanins in various dosages and formulations have been made by advertising their wide range of beneficial effects. However, there is a heightened risk of distributing deteriorated formulations to consumers due to lax regulations, in particular those applicable to phytochemical characterization and extract standardization, and in terms of quality regarding the stability of anthocyanins. Anthocyanin pigments readily degrade during industrial processing and this can have a dramatic impact on color quality and may also affect nutritional/pharmaceutical properties. This review aims to summarize the main health effects of bilberry extract used in several food supplements/pharmaceutical formulations focusing on some important aspects of anthocyanin degradation during processing and storage. It will also describe the main technological strategies which can give active ingredients greater stability, solubility and dispersibility in order to enhance formulation quality which is of great interest to the consumer and industry due to its direct and indirect impact on consumer health. |
| Databáze: | OpenAIRE |
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