Category Archives: Health

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!

molecules-22-01806-v2

Advertisements

More anti microbial activity in lingonberries

This study explored the antimicrobial activity of the antioxidant phenolic compounds in lingonberry juice and two other fruits in spoiled fruit juice. They studied Asaia lannensis and  Asaia bogorensis, two well known bacteria that are a significant contributor to the degradation of non-alcoholic fruit juices. These bacteria create biofilms  that cause turbidity and adhesion of the juice on surfaces holding the juice. These biofilms, in turn, can cause illness in susceptible individuals. The bacteria are also becoming resistant to a lot of the chemical preservatives used now in juices. The authors found that lingonberry juice added to the product shows a 67% reduction in adhesions from the bacteria. We all knew lingonberries were great. The evidence keeps mounting!

Wild Fruits as Antiadhesive Agents Against the Beverage-Spoiling Bacteria Asaia spp.

Hubert Antolak,  Agata Czyzowska  , Marijana Saka , Aleksandra Mišan , Olivera  uragi´c and Dorotea Kregiel Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; agata.czyzowska@p.lodz.pl (A.C.); and Institute of Food Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia;

Abstract: The aim of the study was to evaluate antioxidant activity and total phenolic content of juice from three different types of fruits: elderberry (Sambucus nigra), lingonberry (Vaccinium vitis-idaea) and cornelian cherry (Cornus mas), and their action against adhesion of bacterial strains of Asaia lannensis and Asaia bogorensis isolated from spoiled soft drinks. The antioxidant profiles were determined by total antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl, DPPH), and ferric-reducing antioxidant power (FRAP). Additionally, total polyphenol content (TPC) was investigated. Chemical compositions of juices were tested using the chromatographic techniques: high-performance liquid chromatography (HPLC) and liquid chromatography–mass spectrometry (LC-MS). Adhesion properties of Asaia spp. cells to various abiotic materials were evaluated by luminometry, plate count and fluorescence microscopy. Antioxidant activity of fruit juices expressed as inhibitory concentration (IC50) ranged from 0.042 0.001 (cornelian cherry) to 0.021 0.001 g/mL (elderberry). TPC ranged from 8.02 0.027 (elderberry) to 2.33 0.013 mg/mL (cornelian cherry). Cyanidin-3-sambubioside-5-glucoside, cyanidin-3-glucoside, and cyanidin-3-sambubioside were detected as the major anthocyanins and caffeic, cinnamic, gallic, protocatechuic, and p-coumaric acids as the major phenolic acids. A significant linear correlation was noted between TPC and antioxidant capacity. In the presence of fruit juices a significant decrease of bacterial adhesion from 74% (elderberry) to 67% (lingonberry) was observed. The high phenolic content indicated that these content indicated that these compounds may contribute to the reduction of Asaia  spp. adhesion.

2017 VVI

Improving Haskap Fruit Quality

This thesis reveals an interesting breeding program at the U. of Saskatchewan to improve the quality of Haskap berries and leaves. Their goal is to increase secondary metabolites or compounds that might be beneficial to human health.

DAWSON-DISSERTATION-2017

Flavonoids in Crowberry, Empetrum nigrum

This is an interesting article on the value of crowberries in the diet. Lots of people harvest this fruit although many people consider it tasteless, nothing more than a thirst quencher if you are out hiking in the woods. They are tiny, and you have your work cut out for you to harvest enough to do anything with, but they are good.

Empetrum nigrum

Black Crowberry (Empetrum nigrum L.) Flavonoids and Their Health Promoting ActivityTunde Jurikova 1, *, Jiri Mlcek 2 , Sona Skrovankova 2 , Stefan Balla 1 , Jiri Sochor 3 , Mojmir Baron 3 and Daniela Sumczynski 2 1 Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, SK-949 74 Nitra, Slovakia; sballa@ukf.sk 2 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; mlcek@ft.utb.cz (J.M.); skrovankova@ft.utb.cz (S.S.); sumczynski@ft.utb.cz (D.S.) 3 Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, CZ-691 44 Lednice, Czech Republic; sochor.jirik@seznam.cz (J.S.); MojmirBaron@seznam.cz (M.B.)  Published: 7 December 2016

Abstract: Nowadays, much research attention is focused on underutilized berry crops due to the high antioxidant activity of fruits. Black crowberry (Empetrum nigrum L.) represents an important source of flavonols (quercetin, rutin, myricetin, naringenin, naringin, morin, and kaempferol) and anthocyanins. The fruit components could be utilised as natural colourants or as a part of functional foods and, because of the high antioxidant activity, the berries of black crowberry can be used in the treatment of diseases accompanied with inflammation, or as an effective antibacterial and antifungal remedy. Moreover, the reduction of lipid accumulation and total cholesterol as well as an improvement of postprandial hyperglycaemia have been proven. This review summarizes for the first time the main antioxidants (flavonoids) of black crowberry fruits, with a focus on their health promoting activity.

Bog Blueberries for Health

“Bog Blueberry anthocyanins alleviate photo-aging in UV B irradiation-induced human dermal fibroblasts.”

The fruits of the bog blueberry plant are rich in anthocyanins that contribute pigmentation and the relief/prevention of several chronic diseases. Several studies show bog blueberries remarkably suppress collagen degradation as well as inflammatory response in the skin cells which allow for connective tissue and healing/recovery after injury. The edible berry shows proof it can be protective against skin damage!
Bae, J.-Y., Choi, J.-S., Han, S.J., Ju, S.M., Kang, I.-J., Kang, Y.-H., Kim, S.J., Lim, S.S., Park, J. 2009. “Bog Blueberry Anthocyanins Alleviate Photo-Aging in Ultra-Violet B Irradiation-Induced Human Dermal Fibroblasts.” Molecular Nutrition and Food Research 53(6): 726-738.

Salmonberry uses

Salmon berry plants bark and leaves can be cooked down for tea to treat diarrhea or dysntery. The branches are also used  Pena,D. Salmonberry: Food, Medicine, Culture – Part 1. Available online: Salmonberries.  Accessed 19 Oct, 2016.

Fun facts about strawberries

Strawberry fun facts. The link above takes you to a fun fact about strawberries site that gives you instructions on how to pick strawberries and just fun facts about berries. One of my favorite facts that I read was, “Processing, such as cooking and freezing berries do not affect the phytochemical properties that they contain! This means that value-added products, such as our nectars, ciders, & jams etc… are still high in the healthy stuff!!!” (Fun Facts About Strawberries, Laura, Southern Grace Farms). Often times you find that a certain way of cooking foods can cause them to loose their nutritional value. For example, with vegtables, I don’t like to steam them because all the nutrients falls into the juice at the bottom of the pot. Another thing I thought was cool about the site was that it included how to say the word “strawberry” in a few different languages.AK Fairbanks