Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties
Abstract
:1. Introduction
2. Functional Foods Definition
Reference | Definition |
---|---|
FOSHAN [19] | Foods for specified health use. The FOSHU can be foods that exhibit health effect, used as foods in a diet, and are in the form of foods, not as supplements |
Health Canada, Ontario, Canada [20] | A functional food to be similar in appearance to conventional food, to be consumed as part of the usual diet, to demonstrate physiologic benefits, and/or to reduce the risk of chronic disease beyond basic nutritional functions. |
International Food Information Council, Washington, USA [21] | Foods or dietary components may provide a health benefit beyond basic nutrition. |
International Life Sciences Institute of North America (ILSI North America) [22] | Foods that by physiologically active food components provide health benefits beyond basic nutrition. |
Regulation (EC) No 1924/2006 [18] | Functional food is a food with certain beneficial effects on one or more target functions in the body beyond the basic nutritional effects with a result of the improved health state and well-being or reduction of risk of diseases. It is consumed as a part of a normal diet and is not used in the form of a pill or capsule or any other form of dietary supplement. |
[7] | A food product can be made functional by using any of the five approaches listed below: (1) Eliminating a component known to cause or identified as causing a deleterious effect when consumed (for example, an allergenic protein). (2) Increasing the concentration of a component naturally present in food to a point at which it will induce predicted effects (for example, fortification with a micronutrient to reach a daily intake higher than the recommended daily intake). (3) Adding a component that is not normally present in most foods and is not necessarily a macronutrient or a micronutrient, but for which beneficial effects have been shown (for example, non-vitamin antioxidant or prebiotic fructans). (4) Replacing a component, usually a macronutrient (for example, fats), intake of which is usually excessive and replacing it with a component for which beneficial effects have been shown (for example, modified starch). (5) Increasing bioavailability or stability of a component known to produce a functional effect or to reduce the disease-risk potential of the food. |
Functional Food Center (FFC) [10] | Natural or processed foods that contain known or unknown biologically-active compounds; which, in defined, effective non-toxic amounts, provide a clinically proven and documented health benefit for the prevention, management, or treatment of chronic disease. In this definition, first functional foods can be natural or processed. Second, bioactive compounds, which are considered to be the source of the functionality of the foods, are secondary metabolites that occur in food usually in small amounts that act synergistically to benefit health. Specifically, bioactive compounds may exert antioxidant, cardio-protective and chemo-preventive effects. |
Food and Nutrition Board (FNB) of the National Academy of Sciences, Washington, USA) [23] | Functional food is one that encompasses potentially healthful products, including any modified food or food ingredient that may provide a health benefit beyond that of the traditional nutrient it contains. |
Bioactive Compounds: The Office of Dietary Supplements at the NIH has defined bioactive compounds as constituents in foods or dietary supplements, other than those needed to meet basic human nutritional needs, which are responsible for changes in health status [24]. |
Dietary Supplements: Dietary supplements mean foodstuffs, the purpose of which is to supplement the normal diet, and which are concentrated sources of nutrients or other substances with a nutritional or physiological effect, alone or in combination, marketed in dose form, namely forms such as capsules, pastilles, tablets, pills and other similar forms, and sachets of powder, ampoules of liquids, drop dispensing bottles, and other similar forms of liquids and powders designed to be taken in measured small unit quantities [25]. |
Functional Ingredients: Functional ingredients are a diverse group of compounds; health benefits have been attributed, for example, to allyl compounds found in garlic, carotenoids, and flavonoids, found in fruits and vegetables, glucosinolates, found in cruciferous vegetables, hypericin and pseudohypericin found in St. John’s wort, peptides such as epidermal growth factor, opioid peptides, and lactoferrin, found in milk, and arachidonic and docosahexaenoic acids, found in human milk and derived for use in infant formulas from various algal, bacteria, and fish sources. Functional ingredients can be marketed as part of dietary supplements, food additives, or generally recognized as safe (GRAS) ingredients included in functional foods [23]. |
Medical Foods: A Medical Food is a food that is “formulated to be consumed or administered under the supervision of a physician and which is intended for the specific dietary management of a disease or condition for which distinctive nutritional requirements are established by medical evaluation [26]. |
Natural health products: Natural health products (NHPs) include homoeopathic preparations, substances used in traditional medicine, a mineral or trace element, a vitamin, an amino acid, an essential fatty acid, or other botanical-, animal-, or microorganism-derived substance [27]. |
Nutraceutical: The term nutraceutical is a substance that may be considered a food or part of a food that provides medical or health benefits, encompassing prevention and treatment of disease. Products as diverse as isolated nutrients, dietary supplements, and diets, to genetically engineered “designer” foods, herbal products, and processed foods (cereals, soups, beverages) may be included under the umbrella of nutraceuticals [28]. |
3. Fruits and Beverages as Functional Foods
4. An Overview Regarding Cherry and Blueberry Phenolic Compounds
5. Absorption, Digestion, Metabolism, and Bioavailability of Phenolic Compounds
6. Functional Properties of Cherries and Blueberries—Focus on Antidiabetic and Anti-Inflammatory Potential of Phenolic Compounds
6.1. Enzymes’ Inhibition
6.2. Pancreatic β-Cells Protection
6.3. Insulin Release and Regulation
6.4. Anti-Inflammatory Properties
7. Impact on Gut Microbiome
8. Recent Advances and Future Perspectives and Opportunities for Functional Beverages
9. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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|
Functional foods are: |
|
Category | Example |
---|---|
Basic food | Carrots (containing the antioxidant β-carotene); Turmeric (containing curcumin); Grapes (containing resveratrol) |
Processed foods | Oat bran cereal |
Processed foods with added ingredients | Calcium-enriched fruit juice; margarine enriched in phytosterols; Beverages enriched with vitamins and minerals |
Food enhanced to have more of a functional component | Tomatoes with a higher level of lycopene |
Isolated, purified preparations of active food ingredients (dosage form) | Isoflavones from soy β-Glucan from oat bran Anthocyanins from red fruits |
Fruits | Juices | |||||||
---|---|---|---|---|---|---|---|---|
Tart Cherries | Sweet Cherries | Blueberries | Tart Cherries | Sweet Cherries | Blueberries | References | ||
Basic chemical composition | ||||||||
Water (g per 100 g) | 86.1 | 82.2 | 84.2 | 85.2 | 85.0 | 89.7 | [86] | |
Energy (kcal per 100 g) | 50.0 | 63.0 | 57.0 | 59.0 | 54.0 | 37.0 | ||
Energy (kJ per 100 g) | 209.0 | 263.0 | 240.0 | 248.0 | 226.0 | - | ||
Macronutrients | ||||||||
Total protein (g per 100 g) | 1.0 | 1.1 | 0.74 | 0.31 | 0.91 | 0.48 | [86] | |
Betaine (mg per 100 g) | - | - | 0.20 | - | - | - | ||
Tryptophan (mg per 100 g) | - | 0.009 | 0.030 | - | - | - | ||
Threonine (mg per 100 g) | - | 0.022 | 0.020 | - | - | - | ||
Isoleucine (mg per 100 g) | - | 0.020 | 0.023 | - | - | - | ||
Leucine (mg per 100 g) | - | 0.030 | 0.044 | - | - | - | ||
Lysine (mg per 100 g) | - | 0.032 | 0.013 | - | - | - | ||
Methionine (mg per 100 g) | - | 0.010 | 0.012 | - | - | - | ||
Cystine (mg per 100 g) | - | 0.010 | 0.008 | - | - | - | ||
Phenylalanine (mg per 100 g) | - | 0.024 | 0.026 | - | - | - | ||
Tyrosine (mg per 100 g) | - | 0.014 | 0.009 | - | - | - | ||
Valine (mg per 100 g) | - | 0.024 | 0.031 | - | - | - | ||
Arginine (mg per 100 g) | - | 0.018 | 0.037 | - | - | - | ||
Histidine (mg per 100 g) | - | 0.015 | 0.011 | - | - | - | ||
Alanine (mg per 100 g) | - | 0.026 | 0.031 | - | - | - | ||
Aspartic acid (mg per 100 g) | - | 0.569 | 0.057 | - | - | - | ||
Glutamic acid (mg per 100 g) | - | 0.083 | 0.091 | - | - | - | ||
Glycine (mg per 100 g) | - | 0.023 | 0.031 | - | - | - | ||
Proline (mg per 100 g) | - | 0.039 | 0.028 | - | - | - | ||
Serine (mg per 100 g) | - | 0.03 | 0.022 | - | - | - | ||
Total lipids (g per 100 g) | 0.3 | 0.2 | 0.33 | 0.54 | 0.02 | 0.21 | ||
Fatty acids, total saturated (g per 100 g) | 0.068 | 0.038 | 0.028 | - | 0.004 | 0.018 | ||
SFA 14:0 (g per 100 g) | 0.002 | 0.001 | - | - | - | - | ||
SFA 16:0 (g per 100 g) | 0.048 | 0.027 | 0.017 | - | 0.003 | 0.011 | ||
SFA 18:0 (g per 100 g) | 0.016 | 0.009 | 0.005 | - | 0.001 | 0.003 | ||
Fatty acids, total monounsaturated (g per 100 g) | 0.082 | 0.047 | 0.047 | - | 0.005 | 0.031 | ||
MUFA 16:1 (g per 100 g) | 0.001 | 0.001 | 0.002 | - | - | 0.001 | ||
MUFA 18:1 (g per 100 g) | 0.081 | 0.047 | 0.047 | - | 0.005 | 0.031 | ||
Fatty acids, total polyunsaturated (g per 100 g) | 0.09 | 0.052 | 0.146 | - | 0.006 | 0.095 | ||
PUFA 18:2 (g per 100 g) | 0.046 | 0.027 | 0.088 | - | 0.003 | 0.057 | ||
PUFA 18:3 (g per 100 g) | 0.044 | 0.026 | 0.058 | - | 0.003 | 0.038 | ||
Carbohydrates (g per 100 g) (by difference) | 12.2 | 16 | 14.5 | 13.7 | 13.8 | 9.42 | ||
Total ash (g per 100 g) | 0.4 | 0.48 | 0.24 | 0.28 | 0.031 | - | ||
Total dietary fiber (g per 100 g) | 1.6 | 2.1 | 2.4 | - | 1.5 | 1.6 | ||
Total sugars (g per 100 g) | 8.49 | 12.8 | 9.96 | 12.2 | 12.3 | 6.47 | ||
Fructose (g per 100 g) | 3.51 | 5.37 | 4.97 | 4.95 | - | - | ||
Glucose (g per 100 g) | 4.18 | 6.59 | 4.88 | 7.26 | - | - | ||
Sucrose (g per 100 g) | 0.8 | 0.15 | 0.11 | - | - | - | ||
Lactose (g per 100 g) | - | - | - | - | - | - | ||
Maltose (g per 100 g) | - | 0.12 | - | - | - | - | ||
Galactose (g per 100 g) | - | 0.59 | - | - | - | - | ||
Starch (g per 100 g) | - | 0 | 0.03 | - | - | - | ||
Micronutrients | ||||||||
Minerals | ||||||||
Calcium (mg per 100 g) | 16.0 | 13.0 | 6.0 | 13.0 | 14.0 | 5.0 | [86] | |
Iron (mg per 100 g) | 0.32 | 0.36 | 0.28 | 0.42 | 0.58 | 0.18 | ||
Magnesium (mg per 100 g) | 9.0 | 11.0 | 6.0 | 11.0 | 12.0 | 4.0 | ||
Phosphorus (mg per 100 g) | 15.0 | 21.0 | 12.0 | 17.0 | 22.0 | 8.0 | ||
Potassium (mg per 100 g) | 173.0 | 222.0 | 77.0 | 161 | 131.0 | 50.0 | ||
Sodium (mg per 100 g) | 3.0 | - | 1.0 | 4.0 | 3.0 | 2.0 | ||
Zinc (mg per 100 g) | 0.1 | 0.07 | 0.16 | 0.03 | 0.1 | 0.1 | ||
Cooper (mg per 100 g) | 0.104 | 0.06 | 0.057 | 0.042 | 0.073 | 0.04 | ||
Manganese (mg per 100 g) | 0.112 | 0.07 | 0.336 | 0.06 | 0.061 | |||
Fluoride (μg per 100 g) | - | 2.0 | - | - | - | - | ||
Selenium (μg per 100 g) | - | - | 0.1 | - | 0 | 0.1 | ||
Vitamins | [86] | |||||||
Vitamin C (mg per 100 g) | 10.0 | 7.0 | 9.7 | - | 2.5 | 6.3 | ||
Thiamin (mg per 100 g) | 0.03 | 0.027 | 0.037 | 0.06 | 0.018 | 0.024 | ||
Riboflavin (mg per 100 g) | 0.04 | 0.033 | 0.041 | - | 0.024 | 0.027 | ||
Niacin (mg per 100 g) | 0.4 | 0.154 | 0.418 | - | 0.406 | 0.272 | ||
Pantothenic acid (mg per 100 g) | 0.143 | 0.199 | 0.124 | - | 0.127 | |||
Vitamin B6 (mg per 100 g) | 0.044 | 0.049 | 0.052 | 0.037 | 0.03 | 0.034 | ||
Folate, total (μg per 100 g) | 8.0 | 4.0 | 6.0 | - | 4.0 | 4.0 | ||
Folate, DFE (μg per 100 g) | 8.0 | 4.0 | 6.0 | - | 4.0 | 4.0 | ||
Folate, food (μg per 100 g) | 8.0 | 4.0 | 6.0 | - | 4.0 | 4.0 | ||
Choline (mg per 100 g) | 6.1 | 6.1 | 6.0 | - | 4.7 | 3.9 | ||
Vitamin A, RAE (μg per 100 g) | 64.0 | 3.0 | 3.0 | - | 6.0 | 2.0 | ||
Vitamin A, IU (IU per 100 g) | 1280.0 | 64.0 | 54.0 | - | 125 | - | ||
Vitamin D (D2 + D3) IU (IU per 100 g) | - | 64.0 | - | - | - | - | ||
β-Carotene (μg per 100 g) | 770.0 | 38.0 | 32.0 | - | 75.0 | 21.0 | ||
Lutein + zeaxanthin (μg per 100 g) | 85.0 | 85.0 | 80.0 | - | 57.0 | 52.0 | ||
Vitamin E (mg per 100 g) | 0.07 | 0.07 | 0.57 | - | 0.23 | - | ||
β-Tocopherol (mg per 100 g) | - | 0.01 | 0.01 | - | - | - | ||
γ-Tocopherol (mg per 100 g) | - | 0.04 | 0.36 | - | - | - | ||
Δ-Tocopherol (mg per 100 g) | - | - | 0.03 | - | - | - | ||
γ-Tocotrienol (mg per 100 g) | - | 0.04 | 0.07 | - | - | - | ||
Vitamin K (μg per 100 g) | 2.1 | 2.1 | 19.3 | - | 1.4 | 12.5 | ||
Phenolic Profile | ||||||||
Cherries | Blueberries | Juices | ||||||
Tart Cherries | Sweet Cherries | Highbush | Rabbiteye | Tart Cherries | Sweet Cherries | Blueberries | ||
TPC (mg GAE per 100 g fw) | 275.3–652.27 | 28.3–493.6 | 2.7–585.3 | 390.0–2625.0 | 1510.0–2550.0 a | 582.7–4757.9 a | 1.65 | [53,55,56,57,58,59,60,61,62,63,64,65,66,87] |
TAC (mg C3G per 100 g fw) | 15.5–295.0 | 3.7–98.4 | 34.5–552.2 | 69.97–378.31 | 553.0 a | 85.1–1095.9 a | 29.00–32.73 a | [53,54,64,68,69,70,71] |
Anthocyanins | ||||||||
Cyanidin 3-O-glucosyl-rutinoside | 89.0–227.66 | - | - | - | 92.86–441.11 | - | - | [54,72,73,74,87,88] |
Cyanidin 3-O-rutinoside | 1.76–74.7 | 0.20–389.9 | - | - | 0.38–85.5 | 104.0–210.0 | - | [40,43,54,72,73,76,77,87,88,89,90] |
Cyanidin 3-O-sophoroside | 0.13–10.44 | t.r. | - | - | 1.62–292.21 | - | - | [54,72,73,74,76,87,88] |
Cyanidin 3-O-glucoside | 0.01–142.03 | 0.0–142.03 | 0.11–3.09 | t.r.–8.20 c | 2.0–9.9 | 22.0–37.0 | 0.26–89.0 | [40,43,54,59,66,72,73,76,77,81,84,85,87,89,90,91] |
Cyanidin 3-O-xylosylrutinoside | t.r. | - | - | - | - | - | - | [53] |
Cyanidin 3-coumaroyl-diglucoside | - | 0.001–0.44 | - | - | - | - | - | [76] |
Cyanidin 3-5-diglucoside | - | 0.16–1.05 | - | - | - | - | 0.0–28.5 | [76,92] |
Cyanidin 3-O-hexoside | - | - | 19.23 | - | - | - | - | [82] |
Cyanidin 3-O-galactoside | 0.0–2.63 | t.r. | 0.80–9.96 | 5.40–8.90 c | - | - | 13–59 | [59,74,75,81,84,85,91] |
cyanidin 3-(6″-acetyl-glucoside) | - | - | - | - | - | - | 20.0 | [93] |
Cyanidin 3-O-sambubioside | - | 0.09–0.16 | - | - | - | - | - | [76] |
Cyanidin 3-O-arabinoside | - | 0.25–0.40 | 0.42–1.09 | 2.62 c | - | - | 1.40–160 | [66,76,81,85,91] |
Petunidin 3-O-galactoside | - | - | 2.57–28.54 | 6.94 c | - | - | 0.34–125 | [59,66,81,85,91] |
Petunidin 3-O-glucoside | - | - | 0.67–25.14 | t.r.–9.93 c | - | - | 7.70–365.0 | [59,81,82,84,85,91,93] |
Petunidin 3-O-arabinoside | - | - | 1.82–12.70 | 3.5.–4.30 c | - | - | 0.53–59.0 | [59,66,81,84,91] |
Petunidin 3-(6″-acetyl)glucoside | - | - | - | - | - | - | 57.0 | [93] |
Peonidin 3-O-glucoside | t.r. | 0.0–0.38 | 12.00–54.37 | 17.6–30.3 c | - | - | 0.63–91.0 | [59,66,76,78,84,90,91,93] |
Peonidin 3-O-rutinoside | - | 0.0–6.7 | - | - | - | 29.0–36.0 | - | [54,78,89,90] |
Peonidin 3-O-pentose | - | - | 0.52–0.69 | - | - | - | - | [81] |
Peonidin 3-O-galactoside | - | - | 0.77–125.79 | 2.90–3.80 c | - | - | 0.54–19.0 | [59,66,81,84,85,91] |
Peonidin 3-O-arabinoside | - | - | - | 2.4–13.4 c | - | - | <1–2 | [84,85,91] |
Peonidin 3-(6″-acetyl)galactoside | - | - | - | - | - | - | 6.0 | [93] |
Peonidin 3-(6″ -acetyl)glucoside | - | - | - | - | - | - | 40.0 | [93] |
Pelargonidin 3-O-rutinoside | - | 0.0–7.97 | - | - | 0.11–131.42 | 7.0–9.0 | - | [76,78,88,89,90] |
Pelargonidin 3-O-glucoside | - | 0.22–0.71 | - | - | - | - | 10.1–35.6 | [76,92] |
Malvidin 3-O-glucoside | - | 0.08–0.45 | 0.68–34.75 | 21.53 c | - | - | 6.25–271.0 | [59,66,78,81,85,91,93] |
Malvidin 3-O-galactoside | - | - | 12.11–67.45 | 19.57 c | - | - | 6.0–160 | [59,66,80,81,85,91,93] |
Malvidin 3-O-arabinoside | - | - | 6.77–9.41 | 4.64–17.80 c | - | - | 4.60–73.0 | [66,81,84,85,91,93] |
Malvidin-3-(6″-acetyl-galactoside) | - | - | 0.99–1.74 | - | - | - | 34.0 | [81,93] |
Malvidin 3-O-xyloside | - | - | 0.56 | - | - | - | - | [81] |
Malvidin-3-(6″-acetyl) glucoside | - | - | 1.63 | - | - | - | 131.0 | [81,93] |
Malvidin 3-O-glucoside-acetaldehyde | - | 0.08–0.11 | - | - | - | - | - | [76] |
Delphinidin 3-O-rutinoside | t.r. | t.r. | - | - | - | - | - | [53] |
Delphinidin 3-O-glucoside | - | - | 1.21–53.62 | 0.2–8.08 c | - | - | 7.70–365.0 | [59,81,84,85,91,92] |
Delphinidin 3-O-galactoside | - | - | 2.29–53.29 | 7.97–16.3 c | - | - | 0.14–223.0 | [59,66,81,84,85,91,93] |
Delphinidin 3-O-arabinoside | - | - | 1.66–41.07 | 4.67–5.6 c | - | - | 0.67–134.0 | [59,66,81,84,91] |
Delphinidin 3-(6″-acetyl)glucoside | - | - | - | - | - | - | 2.0 | [93] |
Delphinidin 3-(malonyl)glucoside | - | - | - | - | - | - | 86.0 | [93] |
Delphinidin | 0.01–0.52 | - | 8.51–141.1 | - | - | - | 5.40–25.7 | [70,72,82,83,92] |
Malvidin | 0.27–8.31 | 0.04–0.06 | 131.3–154.6 | - | - | - | 0.37 | [66,70,72,79,83] |
Peonidin | 0.01–0.19 | 0.11–3.93 | 14.28–36.9 | - | - | - | - | [70,72,79,82,83] |
Cyanidin | 3.41–6.64 | 0.04–0.18 | 21.17–66.3 | - | - | - | 0.09 | [66,70,72,79,82,83] |
Pelargonidin | 1.35–64.36 | - | - | - | - | - | - | [70,72] |
Petunidin | - | - | 1.78–87.6 | - | - | - | - | [82,83] |
Hydroxybenzoic acids | ||||||||
ρ-Hydroxybenzoic acid | - | 10.3–19.1 | 0.054–59.89 | 0.0–103.67 | - | - | t.r. | [63,64,77,90,94,95] |
Protocatechuic acid | - | 0.054–3.28 | 5.22–41.45 | - | - | - | - | [63,76,77,96] |
Hydroxybenzoic acid-glycoside | - | 0.15–0.32 | - | - | - | - | - | [76] |
Hydroxybenzoyl hexose | - | 0.14–0.70 | - | - | - | - | - | [76] |
Vanillic acid-glycoside | - | 0.76–3.05 | - | - | - | - | - | [76] |
Vanillic acid | - | - | 0.011–0.027 | - | - | - | t.r. | [94,95] |
Syringic acid | - | 0.0–0.071 | 0.034–9.95 | - | - | 6.64–14.46 | t.r. | [63,77,94,95,96,97] |
Gallic acid | - | 0.0018–10.64 | 0.02–5.68 | 1.53–258.9 | - | 0.0–6.55 | - | [60,63,64,77,78,96,97,98] |
Ethyl gallate | - | 0.0003–0.0014 | - | - | - | - | - | [96] |
Propyl gallate | - | 0.0005–0.0099 | - | - | - | - | - | [96] |
Ellagic acid | - | - | 0.75–6.65 | 0.0–19.25 | - | - | - | [60,64] |
2,5-Dihydroxybenzoic acid | - | 0.0–1.50 | - | - | - | - | - | [78,96] |
Hydroxycinnamic acids | ||||||||
Salicylic acid | - | 0.0037–1.31 | - | - | - | - | - | [90,96] |
Cinnamic acid | - | 7.8–11.1 | 0.003–0.07 | - | - | - | - | [90,94] |
Ferulic acid | - | 0–5.7 | 0.018–4.16 | 0.0–16.97 | 1.14–1.27 | 1.01–6.35 | t.r. | [60,64,77,90,94,95,96,97,99] |
3-Caffeoylquinic acid | 5.24–27.79 | 38.0–187.0 | 0.46–7.12 | 0.039–2.46 | 82.0–183.0 | 24.77–37.78 | - | [54,60,74,76,77,81,90,97,100] |
4-Caffeoylquinic acid | - | 2.6–29.2 | - | - | - | - | - | [90] |
5-Caffeoylquinic acid | 0.58–60.33 | 0.21–120.8 | 13.52–65.24 | - | 28.30–995 | - | t.r. | [54,63,74,76,90,95,99,100,101] |
3-Coumaroylquinic acid | - | 37.0–452.52 | - | - | 91.0–555.0 | - | - | [76,90,100] |
4-Coumaroylquinic acid cis | - | 0.74–18.58 | - | - | - | - | - | [76] |
4-Coumaroylquinic acid trans | - | 4.92–19.46 | - | - | - | - | - | [76] |
5-Coumaroylquinic acid cis | - | 0.38–0.96 | - | - | 12.0–81.0 | - | - | [76,100] |
5-Coumaroylquinic acid trans | - | 0.53–1.53 | - | - | - | - | - | [76] |
3-Feruloylquinic acid cis | - | 0.64–2.30 | - | - | - | - | - | [76] |
3-Feruloylquinic acid trans | - | 0.72–5.86 | - | - | - | - | - | [76] |
4-Feruloylquinic acid cis | - | 0.18–0.49 | - | - | - | - | - | [76] |
5-Feruloylquinic acid trans | - | 0.04–0.25 | - | - | - | - | - | [76] |
5-Feruloylquinic acid cis | - | 0.11–2.92 | - | - | - | - | - | [76] |
Caffeoylquinic acid glycoside | - | 0.11–1.71 | - | - | - | - | - | [76] |
3,5-diCaffeoylquinic acid | - | 0.26–2.87 | - | - | - | - | - | [76] |
4,5-diCaffeoylquinic acid | - | 0.09–0.78 | - | - | - | - | - | [76] |
Caffeoylshikimic acid | - | 0.26–0.56 | - | - | - | - | - | [76] |
3- and 4-Caffeoylquinic lactone | - | 0.39–2.26 | - | - | - | - | - | [76] |
Caftaric acid | - | - | 4.71 | - | - | - | - | [77] |
3-Coumaroylquinic lactone | - | 0.39–0.99 | - | - | - | - | - | [76] |
4-Coumaroylquinic lactone | - | 0.11–2.02 | - | - | - | - | - | [76] |
3-Coumaroyl-5-caffeoylquinicacid | - | 0.03–0.76 | - | - | - | - | - | [76] |
3-Caffeoyl-4-coumaroylquinic acid | - | 0.02–0.46 | - | - | - | - | - | [76] |
Coumaroyl hexose | - | 2.95 | - | - | - | - | - | [76] |
Caffeoyl hexose | - | 0.32–2.02 | 0.19–0.22 | - | - | - | - | [76,81] |
Caffeic acid | - | 0.0–0.83 | 0.042–32.3 | - | 5.39–15.50 | 3.74–4.00 | t.r. | [64,77,94,95,96,97,99] |
Caffeic acid glycoside | - | 0.52–8.79 | - | - | - | - | - | [76] |
Caffeoyl alcohol 3/4-O-hexoside | - | 0.7–0.78 | - | - | - | - | - | [76] |
ρ-Coumaric acid | 0.89–50.69 | 0.11–70.45 | 2.40–25.49 | 0.0–15.78 | 11.30–12.10 | 0.0–0.15 | - | [54,60,63,64,74,77,78,96,97,99] |
Feruloyl hexose | - | 0.33–0.39 | 0.91–1.63 | - | - | - | - | [76,81] |
Sinapoyl hexose | - | 0.20–0.50 | - | - | - | - | - | [76] |
Sinapic acid | - | - | 0.005–0.11 | - | - | - | - | [63,94] |
3-O-Coumaroyl quinic acid | - | 0.35–1.7 | - | - | - | - | - | [102] |
3-O-Coumaroyl quinic acid II | - | 3.1–15 | - | - | - | - | - | [102] |
5-O-Feruloyl quinic acid | - | 0.34 | - | - | - | - | - | [102] |
3-O-Feruloyl quinic acid | - | 0.038–0.44 | - | - | - | - | - | [102] |
Chlorogenic acid isomer II | - | 0.24–0.63 | - | - | - | - | - | [102] |
4-O-Coumaroyl quinic acid I | - | 0.12–0.61 | - | - | - | - | - | [102] |
4-O-Coumaroyl quinic acid II | - | 0.50–3.0 | - | - | - | - | - | [102] |
Malonyl-dicaffeoylquinic acid | - | - | 0.76 | - | - | - | - | [81] |
Malonyl-caffeoylquinic acid | - | - | 9.32 | - | - | - | - | [81] |
Flavonols | ||||||||
Myricetin | - | 0.0005–0.014 | 6.72–6.98 | 0.0–8.62 | - | - | - | [64,96] |
Myricetin 3-O-glucuronide | - | - | - | 91.0–482.0 b | - | - | - | [51] |
Myricetin 3-O-galactoside | - | - | - | 44.0–564.0 b | - | - | - | [51] |
Myricetin-3-(6″-rhamnosyl)galactoside | - | - | - | 0.0–1.1 b | - | - | - | [51] |
Myricetin 3-O-glucoside | - | - | - | 66.0–121.0 b | - | - | - | [51] |
Myricetin-3-(6″-rhamnosyl)glucoside | - | - | - | 0.0–210.0 b | - | - | - | [51] |
Isomers of myricetin 3-O-pentoside | - | - | - | 0.0–110.0 b | - | - | - | [51] |
Myricetin 3-O-rhamnoside | - | - | - | 0.0–971.0 b | - | - | - | [51] |
Quercetin | - | 0.0–2.51 | 0.29–21.48 | 0.046–9.97 | 184.0–739.0 b | - | 51.2 | [51,60,64,77,90,94,96,103] |
Quercetin 3-O-galactoside | - | - | 0.19–31 | 269.0–1174.0 b | 0.0–4.0 | - | - | [51,77,94,100] |
Quercetin 3-O-glucuronide | - | - | 0.06–1.76 | 475.0–3353.0 b | - | - | - | [51,63,77] |
Quercetin 3-O-hexoside | - | 0.99–1.39 | - | - | - | - | - | [76] |
Quercetin 3-O-arabinoside | - | - | 0.58 | - | 0.0–16.0 | - | - | [81,100] |
Quercetin 3-O-glucoside | 0.21–0.44 | 0.0–26.55 | 0.9–34.64 | 81.0–203.0 b | - | - | t.r. | [51,54,63,76,77,81,95] |
Quercetin-3-O-[4″-(3-hydroxy-3-methylglutaroyl)]-α-rhamnoside syringetin-3-rhamnoside | - | - | - | 0.0–1719.0 b | - | - | - | [51] |
Isomers of quercetin 3-O-pentoside | - | - | - | 0.0–1005.0 b | - | - | - | [51] |
Quercetin 3-O-rhamnoside | - | - | 26.0 | 88.10–4292.0 b | 18.0–45.0 | - | - | [63,100] |
Quercetin 3-O-rutinoside | 0.84–7.63 | 0.78–51.97 | 0.008–0.056 | 0.044–6.74 | 4.10–53.80 | 0.0–4.74 | 65.0 | [54,60,74,76,94,97,99,102,103] |
Quercetin 7-O-glucoside-3-O-rutinoside | - | 0.08–5.56 | - | - | - | - | - | [76,102] |
Quercetin O-glucoside-O-rutinoside II | - | 3.67–132.7 | - | - | - | - | - | [98] |
Kaempferol | - | 0.0028–10 | 0.061–19.65 | 0.0–3.72 | 5.60 | - | 12.1 | [63,64,77,94,96,103] |
Kaempferol 3-O-glucoside | - | 0.024–1.36 | 0.008–6.01 | - | 3.40 | - | 0.30 | [51,63,76,77,94,102,103] |
Kaempferol 3-O-rutinoside | 0.30–1.29 | 0.9–8.13 | - | - | - | - | - | [54,76,90,102] |
Kaempferol rutinoside-hexoside | - | 0.13–1.08 | - | - | - | - | - | [76] |
Laricitrin | - | - | - | 0.0–65.0 b | - | - | - | [51] |
Laricitrin 3-O-galactoside | - | - | - | 41.0–710.0 b | - | - | - | [51] |
Laricitrin-3-O-glucuronide | - | - | - | 151.0–640.0 b | - | - | - | [51] |
Laricitrin 3-O-glucoside | - | - | 0.61–0.65 | - | - | - | - | [81] |
Isorhamnetin | - | 0.0004–0.0024 | - | - | - | - | - | [96] |
Isorhamnetin 3-O-rutinoside | 0.0–5.37 | 0.08–0.13 | - | - | - | - | - | [54,74] |
Isorhamnetin 3-O-glucoside | - | - | - | 0.0–76.0 b | - | - | - | [51] |
Syringetin | - | - | - | 0.0–119.0 b | - | - | - | [51] |
Syringetin 3-O-galactoside | - | - | - | 70.0–742.0 b | - | - | - | [51] |
Syringetin 3-O-glucoside | - | - | 0.77–0.97 | 85.0–594.0 b | - | - | - | [51,81] |
Syringetin 3-O-glucuronide | - | - | - | 53.0–594.0 b | - | - | - | [51] |
Syringetin 3-O-rhamnoside | - | - | - | 0.0–447.0 b | - | - | - | [51] |
Syringetin 3-O-pentoside | - | - | - | 0.0–109.0 b | - | - | - | [51] |
Flavan-3-ols | ||||||||
(+)-Catechin | - | 0.13–84.34 | 0.067–81.8 | 0.13–387.48 | 4.0–77.0 | 0.38–1.44 | - | [57,60,64,76,77,81,94,96,97,99,100] |
(−)-Epicatechin | 0.0–28.22 | 0.23–397.19 | 0.0014–20.70 | 0.0–129.51 | 13.60–369.0 | 1.17–1.54 | - | [60,63,64,76,77,94,97,99,100,104] |
Epigallocatechin | - | - | 0.21–0.40 | - | 0.0–17.20 | - | - | [94,99] |
Epicatechin 3-gallate | - | 0.29–3.12 | 0.48–19.27 | - | - | - | - | [63,76] |
Catechin glucoside | - | 2.03–1.16 | - | - | - | - | - | [76] |
Procyanidin tetramer B type 1 | - | 0.33–1.01 | - | - | - | - | - | [76] |
Procyanidin tetramer B type 2 | - | 0.62–2.95 | - | - | - | - | - | [76] |
Procyanidin dimer B type 1 | - | 2.24–6.99 | - | - | - | - | - | [76] |
Procyanidin dimer B type 2 | - | 1.59–26.47 | - | - | - | - | - | [76] |
Procyanidin dimer B type 3 | - | 1.28–3.59 | - | - | - | - | - | [76] |
Procyanidin dimer B type 4 | - | 0.92–3.54 | - | - | - | - | - | [76] |
Procyanidin dimer B type 5 | - | 4.80–15.26 | - | - | - | - | - | [76] |
Propelargonidin dimer | - | 0.29–0.77 | - | - | - | - | - | [76] |
Procyanidin pentamer B type | - | 0.18–1.68 | - | - | - | - | - | [76] |
Dimer B2 | - | - | 0.40–1.51 | - | - | - | - | [81] |
Procyanidin B1 | 0.0–27.69 | 0.55–7.29 | - | - | 12.0–92.0 | - | - | [57,74,100] |
Procyanidin C1 | 0.0–8.6 | - | - | - | - | - | - | [74] |
Flavanones | ||||||||
Naringenin | - | - | 0.024–0.028 | - | - | - | - | [94] |
Naringenin hexoside | - | 0.38–3.41 | - | - | - | - | - | [76] |
Flavanonols | ||||||||
Taxifolin 3-O-rutinoside | - | 0.43–100.52 | - | - | - | - | - | [76] |
Taxifolin O-deoxyhexosylhexoside | - | 0.0–21.1 | - | - | - | - | - | [90] |
Flavones | ||||||||
Luteolin | - | 0.0027–0.020 | - | - | - | - | - | [96] |
Luteolin 7-O-glucoside | - | - | - | - | 56.0 | - | 102.0 | [103] |
Apigenin 8-C-glucoside | - | - | 0.057–0.14 | - | - | - | - | [94] |
Coumarins | ||||||||
Aesculin | - | - | 0.003–0.0011 | - | - | - | - | [94] |
Chalcones | ||||||||
Phlorizin | - | - | 0.041–0.57 | - | - | - | - | [96] |
Plant | Part Used/ Compound | Model | Description | Effects | References |
---|---|---|---|---|---|
Enzymes inhibition studies | |||||
Vaccinium myrtillus | Fruits | In vitro | Evaluation of the inhibitory activity of anthocyanin-rich bilberry extract (BE) on α-glucosidase and α-amylase | ↑ α-glycosidase and α-amylase inhibition in a mixed competitive manner. | [156] |
Vaccinium myrtillus | Fruits | In vivo | Evaluation of the effect of BE on the digestive properties of carbohydrates in eight-week-old SPF-grade C57BL/6 J male mice | ↓ Postprandial glucose | [156] |
Vaccinium corymbosum | Fruits | In vitro | Evaluation of the highbush blueberries in the inhibition of α-glycosidase and α-amylase enzymes | ↑ α-glycosidase and α-amylase inhibition | [157] |
Prunus avium | Fruits | In vitro | Evaluation of the antidiabetic potential of hydroethanolic extract of sweet cherry | ↑ α-glycosidase inhibition in a dose-dependent manner | [43,158] |
Prunus avium | Stem, leaf, flower | In vitro | Evaluation of the antidiabetic potential of hydroethanolic extract and aqueous infusion of sweet cherry by-products | ↑ α-glycosidase inhibition in a dose-dependent manner | [159] |
Vaccinium corymbosum | Fruits | In vitro | Analysis of the inhibitory effect of phenolic compounds commonly present in berry on dipeptidyl-peptidase IV (DPP-IV) | Resveratrol and flavone are competitive inhibitors to (DPP-IV) Luteolin and apigenin bond to DPP-IV in a noncompetitive manner | [160] |
Pancreatic β-cells protection studies | |||||
n.a. | Resveratrol | In vitro | Evaluation of the effects of resveratrol on pancreatic β-cell function in mouse β-Min6 cells and human islets | ↑ intracellular cAMP levels ↑ insulin secretion ↑ pancreatic β-cell function | [161] |
Prunus avium | Fruits | In vivo | Evaluation of the effects of ethanolic extract on aloxan-induced diabetic rats | ↓ blood glucose ↓ urinary microalbumin ↑ ctreatinine secretion level in urea | [162] |
Vaccinium myrtillus | Leaf | In vivo | Analysis of the glucose homeostasis, pancreatic β-cell function, and insulin sensitivity in high-fat diet–induced in diabetic male C57BL/6J mice | ↓ plasma glucose ↓ glycated hemoglobin ↓ insulin resistance ↑ mRNA levels of pancreatic β-cell ↑ pancreatic insulin signaling ↓ transcriptional expression of the β-cellimproved insulin sensitivity ↑ insulin signaling | [163] |
Vaccinium myrtillus | Fruits | Clinical trial | Evaluation of the effects of purified anthocyanins on dyslipidemia, oxidative status, and insulin sensitivity in patients with type 2 diabetes | improved dyslipidemia ↑ antioxidant status ↓ plasma glucose ↓ insulin resistance ↓ LDL cholesterol and triglycerides ↑ HDL | [164] |
Insulin release and regulation | |||||
Prunus avium | Fruits | In vitro | Evaluation of three different phenolic fractions (anthocyanins-rich fraction (ARF), hydroxycinnamic acids-rich fraction (HRF) and flavonols-rich fraction (FRF)) in glucose consumption by HepG2 cells | ↑ glucose consumption ↑ insulin sensitivity inhibited excessive gluconeogenesis | [165] |
Vaccinium myrtillus | Fruits | In vivo | Analysis of blueberry effects glucose metabolism and pancreatic β-cell proliferation in high fat diet (HFD)-induced obese mice. | ↑ insulin sensitivity ↑ glucose tolerance | [166] |
Vaccinium ashei Vaccinium corymbosum | Fruits | Clinical trial | Evaluation of the effect of daily dietary supplementation with bioactives from blueberries on whole-body insulin sensitivity in men and women | ↑ insulin sensitivity | [167] |
n.a. | Resveratrol | In vitro | Evaluation of the protective effects of resveratrol in β-cell dysfunction in INS-1 cells | ↑ glucose-stimulated insulin secretion ↑ SIRT1 expression restored the function of INS-1 cell | [168] |
Vaccinium myrtillus | Fruits | In vivo | Analysis of the otective effects of blueberry anthocyanin extract (BAE) against oxidative stress and the roles of SIRT1 and NF-κB | ↑ SIRT1 expression ↑ SOD and GSH activity | [169] |
Vaccinium myrtillus | Fruits | In vitro | Evaluation of the role of berry phenolic compounds to modulate incretin-cleaving DPP-IV and its substrate glucagon-like peptide-1 (GLP-1), insulin secretion | ↑ insulin secretion Upregulated expression of mRNA of insulin-receptor | [170] |
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Gonçalves, A.C.; Nunes, A.R.; Flores-Félix, J.D.; Alves, G.; Silva, L.R. Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties. Molecules 2022, 27, 3294. https://doi.org/10.3390/molecules27103294
Gonçalves AC, Nunes AR, Flores-Félix JD, Alves G, Silva LR. Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties. Molecules. 2022; 27(10):3294. https://doi.org/10.3390/molecules27103294
Chicago/Turabian StyleGonçalves, Ana C., Ana R. Nunes, José D. Flores-Félix, Gilberto Alves, and Luís R. Silva. 2022. "Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties" Molecules 27, no. 10: 3294. https://doi.org/10.3390/molecules27103294