Impact of Bioflavonoids from Berryfruits on Biomarkers of Metabolic Syndrome | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 1 No. 2 (2011): February 2011 / Review Articles Impact of Bioflavonoids from Berryfruits on Biomarkers of Metabolic Syndrome Authors Mary Ann Lila Plants for Human Health Institute, North Carolina State University 600 Laureate Way, Kannapolis, NC 28081 DOI: https://doi.org/10.31989/ffhd.v1i2.143 Abstract The phytochemical constituents which comprise many edible berry fruits have increasingly been linked to modulation of biomarkers associated with conditions of diabetes, overweight/obesity, and cardiovascular disease (CVD), all components of metabolic syndrome. While many wild berries have long been valued in traditional medicine as health protective, it is only recently that the ability of berry bioactives to affect particular clinical targets has been demonstrated. In addition to the widely recognized antioxidant power of berry extracts, both commercial berry varieties and wild species have been linked to hypoglycemic activity, inhibition of adipogenesis, amelioration of CVD risk factors, anti-inflammatory capacity, and ability to induce satiety/counteract overweight. In some cases, proanthocyanidin constituents or anthocyanin pigments have been shown to be the active agents, but in many other cases, interactions between co-occuring phytochemical constituents potentiate bioactivity of berry extracts. Downloads [Abstract] [Full Article] Published 2011-02-14 Issue Vol. 1 No. 2 (2011): February 2011 Section Review Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com