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Berberis Plants—Drifting from Farm to Food Applications, Phytotherapy, and Phytopharmacology

Student Research Committee, School of Medicine, Bam University of Medical Sciences, Bam 44340847, Iran
Department of Medical Biology, Faculty of Medicine, Nigde Ömer Halisdemir University, Campus, 51240 Nigde, Turkey
Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, 06330 Ankara, Turkey
G.B. Pant National Institute of Himalayan Environment and Sustainable Development, Garhwal Regional Centre, Srinagar 246174, Uttarakhand, India
Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy
Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy
Institute of Pharmacology, Clinical Pharmacology and Toxicology, Medical Faculty, University of Belgrade, 11129 Belgrade, Serbia
Laboratory of Applied Micology of Cariri—LMAC, Regional University of Cariri—URCA, Crato 63105-000, CE, Brazil
Laboratory of Microbiology and Molecular Biology—LMBM, Regional University of Cariri—URCA, Crato 63105-000, CE, Brazil
Functional Foods, Nutraceuticals and Phytomedicine Unit, Department of Biochemistry, Federal University of Technology, Akure 340252, Nigeria
Department of Biotechnology, Quaid-i-Azam University, Islamabad 45320, Pakistan
Department of Biotechnology, Hazara University Mansehra, Khyber Pakhtunkhwa 21120, Pakistan
Department of Chemistry, Faculty of Science, Mugla Sitki Kocman University, Mugla 48121, Turkey
National Center for Natural Products Research, School of Pharmacy, University of Mississippi, Oxford, MS 38677, USA
Medical Illustration, Kendall College of Art and Design, Ferris State University, Grand Rapids, MI 49501, USA
Department of Pharmacology, Faculty of Medicine, Jiroft University of Medical Sciences, Jiroft 7861756447, Iran
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain
Research and Development Functional Food Centre (CIDAF), Bioregión Building, Health Science Technological Park, Avenida del Conocimiento s/n, 188016 Granada, Spain
Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran 1991953381, Iran
Department of Pharmacology and Toxicology, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran 11369, Iran
Department of Nutrition and Dietetics, Faculty of Pharmacy, University of Concepcion, Concepcion 4070386, Chile
Unidad de Desarrollo Tecnológico, Universidad de Concepción UDT, Concepcion 4070386, Chile
Department of Clinical Oncology, Queen Elizabeth Hospital, 30 Gascoigne Road, Hong Kong, China
Authors to whom correspondence should be addressed.
Foods 2019, 8(10), 522;
Received: 1 October 2019 / Revised: 10 October 2019 / Accepted: 14 October 2019 / Published: 22 October 2019
(This article belongs to the Special Issue The Benefits of Plant Extracts for Human Health)
The genus Berberis includes about 500 different species and commonly grown in Europe, the United States, South Asia, and some northern areas of Iran and Pakistan. Leaves and fruits can be prepared as food flavorings, juices, and teas. Phytochemical analysis of these species has reported alkaloids, tannins, phenolic compounds and oleanolic acid, among others. Moreover, p-cymene, limonene and ocimene as major compounds in essential oils were found by gas chromatography. Berberis is an important group of the plants having enormous potential in the food and pharmaceutical industry, since they possess several properties, including antioxidant, antimicrobial, anticancer activities. Here we would like to review the biological properties of the phytoconstituents of this genus. We emphasize the cultivation control in order to obtain the main bioactive compounds, the antioxidant and antimicrobial properties in order to apply them for food preservation and for treating several diseases, such as cancer, diabetes or Alzheimer. However, further study is needed to confirm the biological efficacy as well as, the toxicity. View Full-Text
Keywords: Berberis; food preservative; alkaloid; antioxidant; human health Berberis; food preservative; alkaloid; antioxidant; human health
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Salehi, B.; Selamoglu, Z.; Sener, B.; Kilic, M.; Kumar Jugran, A.; de Tommasi, N.; Sinisgalli, C.; Milella, L.; Rajkovic, J.; Flaviana B. Morais-Braga, M.; F. Bezerra, C.; E. Rocha, J.; D.M. Coutinho, H.; Oluwaseun Ademiluyi, A.; Khan Shinwari, Z.; Ahmad Jan, S.; Erol, E.; Ali, Z.; Adrian Ostrander, E.; Sharifi-Rad, J.; de la Luz Cádiz-Gurrea, M.; Taheri, Y.; Martorell, M.; Segura-Carretero, A.; C. Cho, W. Berberis Plants—Drifting from Farm to Food Applications, Phytotherapy, and Phytopharmacology. Foods 2019, 8, 522.

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