Current State of Research on Health-Promoting Functional Properties in Berry-Based Foods.

IF 5.5 3区医学 Q1 NUTRITION & DIETETICS

Current Nutrition Reports Pub Date : 2025-01-25 DOI:10.1007/s13668-025-00615-6

Rocío Corfield, Milagros Gomez Mattson, Oscar E Pérez, Daniela Salvatori, Carolina Schebor

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Abstract

Purpose of review: This review aims to consolidate recent findings on the development and functional validation of berry-based foods while proposing guidelines for future advancements.

Recent findings: Current investigations on berry-based functional foods (dairy and bakery products, snacks, etc.) emphasize their potential health benefits, including antioxidant effects, glycemic control, enzyme modulation, among others. Although there is valuable information on the capacity of berry-derived food products to confer health benefits, only 10% of the reviewed publications reached the final validation stage of the formulated product through in vivo assays. The analyzed publications were classified according to the approach used to study the functional potential of the developed berry-based products, considering simple spectrophotometric analysis, in vitro biological studies, and in vivo studies. Guidelines for a successful development of berry-based health enhancing foods were presented. Future research should include functional validation of final food products and confirm their bioactivity through in vivo studies.

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浆果类食品中促进健康功能特性的研究现状

综述的目的：本综述旨在巩固最近在浆果基食品的开发和功能验证方面的发现，同时为未来的进展提出指导方针。最新发现：目前对浆果功能食品（乳制品、烘焙食品、零食等）的研究强调了它们潜在的健康益处，包括抗氧化作用、血糖控制、酶调节等。虽然有关于浆果衍生食品带来健康益处的能力的宝贵信息，但只有10%的审查出版物通过体内试验达到配方产品的最终验证阶段。分析的出版物根据研究开发的浆果基产品的功能潜力的方法进行分类，考虑简单分光光度分析，体外生物学研究和体内研究。提出了成功开发以浆果为基础的增进健康食品的准则。未来的研究应包括最终食品的功能验证，并通过体内研究确认其生物活性。

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来源期刊

Current Nutrition Reports Agricultural and Biological Sciences-Food Science

CiteScore

7.70

自引率

2.00%

发文量

期刊介绍： This journal aims to provide comprehensive review articles that emphasize significant developments in nutrition research emerging in recent publications. By presenting clear, insightful, balanced contributions by international experts, the journal intends to discuss the influence of nutrition on major health conditions such as diabetes, cardiovascular disease, cancer, and obesity, as well as the impact of nutrition on genetics, metabolic function, and public health. We accomplish this aim by appointing international authorities to serve as Section Editors in key subject areas across the field. Section Editors select topics for which leading experts contribute comprehensive review articles that emphasize new developments and recently published papers of major importance, highlighted by annotated reference lists. We also provide commentaries from well-known figures in the field, and an Editorial Board of more than 25 internationally diverse members reviews the annual table of contents, suggests topics of special importance to their country/region, and ensures that topics and current and include emerging research.