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Open AccessReview

Patagonian Berries: Healthy Potential and the Path to Becoming Functional Foods

Centro Regional de Estudios en Alimentos Saludables (CREAS), CONICYT-Regional GORE Valparaíso Proyecto R17A10001, Avenida Universidad 330, Placilla, Curauma, Valparaíso 2340000, Chile
Institute of Biological Sciences, Campus Talca, Universidad de Talca, Talca 3465548, Chile
Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, Casilla 4-D, Quillota 2260000, Chile
Laboratorio de Farmacología, Centro de Micro Bioinnovación (CMBi), Facultad de Farmacia, Universidad de Valparaíso, Gran Bretaña 1093, Valparaíso 2360102, Chile
Author to whom correspondence should be addressed.
Foods 2019, 8(8), 289;
Received: 30 June 2019 / Revised: 21 July 2019 / Accepted: 22 July 2019 / Published: 26 July 2019
(This article belongs to the Special Issue Health-Promoting Effects of Traditional Foods)
In recent years, there has been an increasing interest in studying food and its derived ingredients that can provide beneficial effects for human health. These studies are helping to understand the bases of the ancestral use of several natural products, including native fruits as functional foods. As a result, the polyphenol profile and the antioxidant capacity of the extracts obtained from different Patagonian native berries have been described. This review aims to provide valuable information regarding fruit quality, its particular compound profile, and the feasibility of producing functional foods for human consumption to prevent disorders such as metabolic syndrome and cardiovascular diseases. We also discuss attempts concerning the domestication of these species and generating knowledge that strengthens their potential as traditional fruits in the food market and as a natural heritage for future generations. Finally, additional efforts are still necessary to fully understand the potential beneficial effects of the consumption of these berries on human health, the application of suitable technology for postharvest improvement, and the generation of successfully processed foods derived from Patagonian berries. View Full-Text
Keywords: maqui; murta; calafate; arrayán; Chilean strawberry; berries; functional foods maqui; murta; calafate; arrayán; Chilean strawberry; berries; functional foods
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Fuentes, L.; Figueroa, C.R.; Valdenegro, M.; Vinet, R. Patagonian Berries: Healthy Potential and the Path to Becoming Functional Foods. Foods 2019, 8, 289.

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