Temperature has a major effect on the cuticular wax composition of bilberry (Vaccinium myrtillus L.) fruit [PDF]
Frontiers in Plant Science, 2022 Cuticle is the first layer protecting plants against external biotic and abiotic factors and is responsive to climatic factors as well as determined by genetic adaptations.
Priyanka Trivedi +10 more
doaj +8 more sources
Chemical composition and antioxidant activity of berry fruits [PDF]
Acta Periodica Technologica, 2012 The main chemical composition, contents of total phenolic (TPh), total flavonoid (TF), and total monomeric anthocyianin (TMA), as well as the antioxidant activity of two raspberry cultivars (Meeker and Willamette), two blackberry cultivars (Čačanska ...
Stajčić Slađana M. +7 more
doaj +3 more sources
Monochromatic light increases anthocyanin content during fruit development in bilberry [PDF]
BMC Plant Biology, 2014 Light is one of the most significant environmental factors affecting to the accumulation of flavonoids in fruits. The composition of the light spectrum has been shown to affect the production of phenolic compounds during fruit ripening. However, specific information on the biosynthesis of flavonoids in fruits in response to different wavelengths of ...
Zoratti, L. +7 more
openaire +9 more sources
Cholinesterase inhibitors isolated from bilberry fruit [PDF]
Journal of Functional Foods, 2014 Cholinesterases (ChEs) are key enzymes in the pathogenesis of Alzheimer's disease (AD). A growing body of evidence suggests that plants deliver compounds able to inhibit ChEs (e.g., huperzine A, galanthamine, and physostigmine), thus playing a beneficial therapeutic role in the treatment of AD.
Demchuk, Oleg M. +6 more
openaire +5 more sources
EFFECT OF TECHNOLOGICAL PROCESSES ON CONTENT OF BIOACTIVE SUBSTANCES IN BILBERRY FRUITS [PDF]
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, 2014 Celem pracy było określenie wpływu procesów technologicznych, takich jak: mrożenie, pasteryzacja, liofilizacja oraz produkcja soku i konfitury na zawartość substancji bioaktywnych w owocach borówki czernicy.
Dorota Kluszczyńska, Wanda Sowińska
openaire +2 more sources
Anti-Inflammatory Activity of Bilberry (Vaccinium myrtillus L.) [PDF]
Current Issues in Molecular Biology, 2022 Inflammation is important in the pathogenesis of several chronic diseases. The anti-inflammatory properties of berries have been investigated but the anti-inflammatory activity of bilberry has received little attention and a detailed review is yet to be ...
Anshul Sharma, Hae-Jeung Lee
doaj +2 more sources
Inhibitory Potential of Different Bilberry (Vaccinium myrtillus L.) Extracts on Human Salivary α-Amylase [PDF]
Molecules, 2023 Recently, consumer preferences for bilberries have increased markedly. This fact is probably related to their natural constituents, such as phenolic compounds including anthocyanins and tannins, as well as the vitamins and minerals they contain. Phenolic
Diana Karcheva-Bahchevanska +2 more
doaj +2 more sources
Total Content of Phenols and Anthocyanins in Edible Fruits from Bosnia [PDF]
Biomolecules & Biomedicine, 2007 Content of total phenols and total anthocyanins was estimated in edible fruits from Bosnia by photometric methods. Cyanidin-3-galactoside chloride was used as a standard for determination of total anthocyanins, and galic acid served as a standard for ...
Zlatan Rimpapa +4 more
doaj +3 more sources
MOLECULAR ASPECTS OF BILBERRY (V. MYRTILLUS) FRUIT RIPENING [PDF]
Acta Horticulturae, 2009 The quality of fruits is determined by the different developmental steps via the complicated signaling cascade that is responsible for the metabolic and structural changes during fruit development and ripening. We have studied the development and ripening of bilberry (Vaccinium myrtillus L.) at the molecular level. The focus has been on biosynthesis of
Jaakola, L. +5 more
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The Influence of Local Habitat and Microclimate on the Levels of Secondary Metabolites in Slovak Bilberry (Vaccinium myrtillus L.) Fruits [PDF]
Plants, 2020 The berries of Vaccinium myrtillus L. are usually collected in the wild for the purpose of being a food source. They are naturally high in phenolic compounds, which possess antioxidative properties, so the berries are therefore often labeled as ...
Zuzana Vaneková +3 more
doaj +2 more sources