Monthly Archives: October 2017

Healthy Northern Berries Improve Glucose Utilization

This study from Norway centered around glucose control in the liver. The researchers studied the pathways of glucose uptake and described the enzymes used in the final steps of carbohydrate digestion as alpha-amylase and alpha glucosidase. Any chemical that inhibits these enzymes will slow glucose uptake in the liver and be a benefit to anyone dealing with type 2 diabetes. They studies a lot of berries (bilberry (Vaccinium myrtillus), blackberry (Rubus fruticosus), black chokeberry (Aronia melanocarpa), black currants (Ribes nigrum),  bog whortleberry (Vaccinium uliginosum), cloudberry (Rubus chamaemorus), Crowberry (Empetrum nigrum), Elderberry (Sambucus nigra), Lingonberry (Vaccinium vitas-idaea), raspberry (Rubus idaeus), red currant (Ribes rubric), rowan berries (mountain ash, Sorbus aucuparia), and sea buckthorn (Hippophae (Elaeagnus) rhamnoides). The phenolic compounds in all the berries inhibited response the enzymes that promote glucose uptake. Some berries had other chemicals that actually promoted glucose uptake: mountain ash and bilberry being the highest. The berries with the most powerful inhibitors were crowberry, cloudberry, bog whortleberry (bog blueberry), and lingonberry with crowberry being ranked number 1!

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Taste testing Finnish Honey

This is an interesting research paper from the University of Turku, Finland, the Finnish Beekeepers Association and the Tallin University, Estonia. The researchers conducted sensory taste testing and completed chemical profiles of several Finnish honeys (buckwheat, cloudberry, lingonberry, white sweet clover, willow herb (fireweed) and mixed flower honeys (composed of flowering mustards, clover and raspberry, and a member of the genus, Vaccinium). They found a total of 73 compounds that contribute to the aroma of the honeys. They also tested flavor, smell, color and texture with a panel of 62 people. Buckwheat honey was described as malty with a cheese- and fecal-like and cow- and barn-like aroma. Some called it “earthy”! They found that cloudberry honey had the highest level of aromatic compounds of those tested. It was described as pungent, solvent-like, herbal and citrus-like. Lingonberry honey was described as pleasant and sweet with notes of vanilla and caramel. The others were rated well because they were most familiar to the panelists and their pleasant aromas. The honey samples that rated poorly because of strong, unfamiliar odor, flavor and aftertaste as well as dark color were buckwheat and cloudberry! Both were strongly negative in consumer appeal.

I have eaten buckwheat honey, and it is as strong and “earthy” as described, more like a molasses rather than honey, but still good especially for baking. To lump cloudberry in the category is amazing! I have never seen a beekeeper sell cloudberry honey – not enough flowers in one location, I suspect, but it doesn’t sound like anything I would invest in! Lingonberries and fireweed – yes!

Kortesniemi, M., Rosenvald, S., Laaksonen, O., Vanag, A., Ollikka, T., Vene, K., Yang, B., Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences, Food Chemistry (2017), doi: Honey article