Blueberry Polyphenols and Their Effects on Bone and Joint
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2018, Vol 0, Issue 2
Abstract
In addition to their pleasing taste, blueberries are a significant source of flavonoid polyphenols, especially anthocyanins. This review summarizes findings regarding anthocyanin content and bioavailability from blueberries. Blueberries possess a remarkable variety of anthocyanins. Of this array the major ones are reviewed in terms of their chemical structures. In vitro and in vivo studies are presented that indicate blueberry anthocyanins have the potential to improve the balance between bone-forming osteoblasts and bone-resorbing osteoclasts. These are promising results that suggest a potential role for blueberry anthocyanins in preventing osteoporosis. Reports that directly measure blueberry anthocyanin effects on joint are not widespread; however, multiple studies that measure effects from isolated anthocyanins common to the blueberry but from other foods are reviewed. Preliminary in vitro and in vivo studies on anthocyanin effects in joint tissue show positive antioxidant and anti-inflammatory activity. Future research areas involving anthocyanin metabolite studies, genetic manipulation to improve anthocyanin profile, and processing technologies to preserve beneficial anthocyanins are briefly explored in closing.
Authors and Affiliations
Daniel R. Jones
Keywords
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- EP ID EP560533
- DOI 10.17140/AFTNSOJ-SE-2-104
- Views 139
- Downloads 0
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