Berries: cultivation and environmental factors effects on the phenolic compounds content

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dc.creatorRenata Adriana Labanca
dc.creatorBarbosa de Oliveira Gabriel
dc.creatorMarie Alminger
dc.date.accessioned2022-02-22T11:08:16Z
dc.date.accessioned2025-09-08T22:57:31Z
dc.date.available2022-02-22T11:08:16Z
dc.date.issued2017
dc.format.mimetypepdf
dc.identifier.doi10.5897/AJAR2017.12141
dc.identifier.issn1991637X
dc.identifier.urihttps://hdl.handle.net/1843/39561
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofAfrican Journal of Agricultural Research
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subject.otherBerries
dc.subject.otherBioactive compounds
dc.subject.otherPhenolic compounds
dc.titleBerries: cultivation and environmental factors effects on the phenolic compounds content
dc.typeArtigo de periódico
local.citation.epage1606
local.citation.issue19
local.citation.spage1602
local.citation.volume12
local.description.resumoBerries are rich in bioactive compounds, such as vitamins, fiber, macro and microelements and have high content of polyphenols, plant secondary metabolites. The consumption of a diet rich in polyphenols has in epidemiological studies been associated with a lower incidence of degenerative diseases including cancer, cardiovascular and other diseases. The preventive effects are often attributed, in part, to phenolic compounds and suggested to be due to their antioxidant, and antiinflammatory effects as well as other beneficial effects. This review describes the effect of cultivation methods and environmental factors on the composition and content of phenolic compounds in some berries. Methods for extraction and analyses of phenolic compounds and reported potential mechanisms of action through which polyphenol compounds may exert protective actions are also reviewed.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://academicjournals.org/journal/AJAR/article-full-text-pdf/1114FA864135

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