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Phenolic Profile of Edible Honeysuckle Berries (Genus Lonicera) and Their Biological Effects
Faculty of Central European Studies, Institute of Natural and Informatics Sciences, Constantine the Philosopher University in Nitra, Nabrezie mladeze 91, SK-949 76 Nitra, Slovakia
Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlin, Namesti T. G. Masaryka 275, CZ-762 72 Zlin, Czech Republic
Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Zemedelska 1, CZ-613 00 Brno, Czech Republic
Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, CZ-616 00 Brno, Czech Republic
Department of Chemistry, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, Tr. A. Hlinku 1, SK-949 76 Nitra, Slovakia
Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 10, CZ-616 00 Brno, Czech Republic
* Author to whom correspondence should be addressed.
Received: 18 November 2011; in revised form: 14 December 2011 / Accepted: 19 December 2011 / Published: 22 December 2011
Abstract: The current status of research on polyphenolic compounds in the berries of edible honeysuckle and their biological effects, including recommended utilization, are reviewed. The major classes of phenolic compounds in the blue berried honeysuckle are flavonols (quercetin, rutin, quercitrin) and flavanes (proanthocyanidins, catechins) and anthocyanins. Cyanidin-3-glucoside and cyanidin-3-rutinoside are considered as major anthocyanidins in edible honeysuckle berries. Such a high level of antioxidant activity in the berries of different species of the genus Lonicera is especially due to the high level of polyphenolic compounds, especially anthocyanins. These berries seem to be prospective sources of health-supporting phytochemicals that exhibit beneficial anti-adherence and chemo-protective activities, thus they may provide protection against a number of chronic conditions, e.g., cancer, diabetes mellitus, tumour growth or cardiovascular and neurodegenerative diseases.
Keywords: edible honeysuckle; polyphenolic compounds; anthocyanins; antioxidant activity; biological effect
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Jurikova, T.; Rop, O.; Mlcek, J.; Sochor, J.; Balla, S.; Szekeres, L.; Hegedusova, A.; Hubalek, J.; Adam, V.; Kizek, R. Phenolic Profile of Edible Honeysuckle Berries (Genus Lonicera) and Their Biological Effects. Molecules 2012, 17, 61-79.
Jurikova T, Rop O, Mlcek J, Sochor J, Balla S, Szekeres L, Hegedusova A, Hubalek J, Adam V, Kizek R. Phenolic Profile of Edible Honeysuckle Berries (Genus Lonicera) and Their Biological Effects. Molecules. 2012; 17(1):61-79.
Jurikova, Tunde; Rop, Otakar; Mlcek, Jiri; Sochor, Jiri; Balla, Stefan; Szekeres, Ladislav; Hegedusova, Alzbeta; Hubalek, Jaromir; Adam, Vojtech; Kizek, Rene. 2012. "Phenolic Profile of Edible Honeysuckle Berries (Genus Lonicera) and Their Biological Effects." Molecules 17, no. 1: 61-79.