The tropical highland blackberry (Rubus adenotrichos Schltdl.) as a potential functional food: a look at the research carried out
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| Autores: | , , |
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| Formáid: | artículo original |
| Stádas: | Versión publicada |
| Fecha de Publicación: | 2024 |
| Cur Síos: | Blackberry (Rubus adenotrichos Schltdl.) has been classified as a fruit with high potential as a functional food, due to its high concentration of ellagitannins and anthocyanins. Therefore, the aim of this study is to compile the research articles performed with these species, from agronomical to tissue culture studies, to analysis of fruit compounds and fruit juice processing; and the potential health benefits from this fruit in studies performed in vitro and in vivo, as well as the possibility of using biotechnological tools for bioprocessing and upscaling the production of compounds of interest, compiling, in the same units of measure, the concentration of the main bioactive blackberry compounds. |
| País: | Portal de Revistas TEC |
| Institiúid: | Instituto Tecnológico de Costa Rica |
| Repositorio: | Portal de Revistas TEC |
| Teanga: | Español |
| OAI Identifier: | oai:ojs.pkp.sfu.ca:article/6654 |
| Rochtain Ar Líne: | https://revistas.tec.ac.cr/index.php/tec_marcha/article/view/6654 |
| Palabra clave: | Rubus adenotrichos blackberry polyphenols antioxidants oxygen radical absorbance capacity mora polifenoles antioxidantes capacidad de absorbancia de radicales de oxígeno |