Identification and dietary relevance of antioxidants from raspberry.
In this paper we review the current literature on antioxidants from fruit of red raspberry (Rubus idaeus) and place these in context concerning what is known from other food species. The review concentrates on the methods of antioxidant testing, the diversity of antioxidants in raspberry, effects of ripeness, cultivar, storage and processing techniques, and the bioavailability of raspberry antioxidants in humans after eating the fruit. It is clear that raspberry, like several other fruits and vegetables such as tomato, strawberry, kiwi and broccoli, represents a valuable contrasting source of potentially healthy compounds and can represent an important component of a balanced diet.
Plant Research International, Wageningen, The Netherlands. jules.beekwilder@wur.nl
Jules
J
Beekwilder
Robert D
RD
Hall
C H Ric
CH
de Vos
D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D001682:Biological Availability; D005519:Food Preservation; D016166:Free Radical Scavengers / Q000032:analysis; D005628:Frozen Foods; D005638:Fruit / Q000737:chemistry* / Q000235:genetics; D006801:Humans; D047348:Hydrolyzable Tannins / Q000493:pharmacokinetics; D027824:Rosaceae / Q000737:chemistry* / Q000235:genetics
D000975:Antioxidants; D016166:Free Radical Scavengers; D047348:Hydrolyzable Tannins