Berries: A New Paradigm for Nutraceuticals

Abstract

The berries are edible, small, mushy fruit. Different types of berries available throughout the world are strawberry, blueberry, raspberry, mulberry, blackberry, cranberry, gooseberry, elderberry, huckleberry, black current, dewberry, etc. Berries are most commonly rich in phenolic compounds, like flavonoids (i.e. anthocyanins, flavonoids, cathechins), tannins (i.e. ellagitannins, proanthocyanidins), stilbenoids (i.e. resveratrol, piceatannol), phenolic acids (i.e. hydrobenzoic and acid derivatives) and lignans. The growing body of research supports the classification of berries as a functional food with numerous therapeutic and preventative health effects. These organic goods are created to separate the constituents known as flavonoids and anthocyanins. In a number of nutraceutical, pharmacological, medical and cosmetic applications, they are increasingly viewed as an essential component. These compounds showed a wide variety of biological activities through positive effects on the body which includes antioxidant action, control of enzyme activity, and prevention of cellular growth. They all play a role in the regulation of several hormones, including androgens, oestrogens, and thyroids. Consuming diets high in fruits and vegetables is consistently linked to a lower risk of chronic diseases like cancer and cardiovascular disease, according to epidemiological research. In the present review, we aim to assess the health-promoting potential of berries as a pharmaceutical and nutraceutical aspect.

1. Introduction

Our planet is affluent in a plant species that hold medicinal qualities. Some of plant varieties have been used since long time for treating various diseases [1]. One of the most significant sources of human diet is plants, particularly the fruits. Plants have been used as a natural source of therapeutic chemicals for countless years. Natural products and foods that promote health have greatly increased in popularity among health experts as a result of ground-breaking developments in the nutritional and medical sciences.

Phytonutrients, phytomedicines and phytotherapy are recent trends that are becoming more and more important in our daily lives [2, 3, 4]. They also enhance medicinal advantages and improve immune function to avoid certain diseases with the fewer negative effects [5]. Biological therapies known as nutraceuticals are utilised to promote wellness, stop cancerous processes and fend off symptoms [6]. The understanding that nutraceuticals play a significant role in enhancing health has increased attention on a global scale, and there has been significant reorganisation among the population of the beneficial effects of nutraceuticals in daily life [7]. The perceived health benefits of the nutraceutical goods include lowering the risk of cancer and heart disease as well as preventing hypertension, high cholesterol, being overweight and osteoporosis. It also showed positive/therapeutical effect in some disease such as diabetes, arthritis, cataracts, macular degeneration (which causes permanent blindness), menopausal symptoms, sleeplessness and poor memory.

Nutraceuticals are now being recognised as one of the methods for stopping these disorders [8, 9, 10, 11, 12, 13]. Fruits are the most accessible and affordable source of nutrients, including vital amino acids, carbs, proteins, vitamins and minerals [14, 15]. In addition to all of these, they are useful for treating a variety of illnesses. Fruits and vegetables provide our body with a wide range of nutrients and phytochemicals that are essential for optimum health thanks to their various chemical compositions and colorations. Consuming fruits regularly is associated with a reduced chance of developing cancer, and the fruits’ phytochemicals’ synergistic and additive actions are what give them their powerful antioxidant and anticancer properties [1]. They have a significant amount of bioactive ingredients [7]. Berries are among the fruits that contain a variety of antioxidant phenolics, including flavonoids, stilbenes, tannins and phenolic acids. Free radicals and reactive oxidant species are produced in a wide variety of physiological processes [16].

In fruits, berries are the main source of phenolic compounds, which also include tannins, phenolic acids and flavonoids (flavonols, anthocyanins, isoflavonoids, flavanols and flavones). Berries may be used to treat a variety of diseases pharmacologically by acting on inflammation and oxidative stress, which are primarily the main causes of diabetes, cancer, neurological, cardiovascular and other ailments [17].

Thus, the presence of pharmacologically active compounds for the treatment of diabetes, cardiovascular issues and various other diseases, and this chapter examines commonly consumed berries like strawberries, mulberries, blackberries, blueberries, cranberries and raspberries as well as their polyphenols as potential medicinal foods.

2. Berry cultivation: international and national scenario

Berries are known for their unique aroma, sweet taste and high phenolic contents. This helps to improve the standard of the diet. Strawberries, blueberries, cranberries and black and red raspberries are the most popular fruit kinds. Figure 1 shows an illustration of a few of the berries. Generally speaking, they range in coloration from red to purple or black depending on the species. Berries are used in a variety of food products, such as jams, jellies and drinks, in addition to being eaten fresh or dried.

Figure 1.

Different berries cultivated around the world.

Since environmental elements during cultivation are crucial for affecting fruit components and consequently the final quality, many of them have their own distinctive zones that are ideal for growing. High concentrations of phenolic components, such as flavonoids, phenolic acids, tannins, stilbenes and lignans, are present in all variations. Many people’s eating habits have altered as a result of growing knowledge about the beneficial health effects of food bioactives and efforts to maximise nutritional value.

2.1 International scenario

Various berries are cultivated in various parts of worlds. Table 1 shows various berries along with scientific names and their origin in the world.

Sr. No	Common name	Scientific name	Origin
1.	Strawberry	Fragaria ananassa	Brittany, France
2.	Blueberry	Vacciniumcyano coccus	North America
3.	Raspberry	Rubusidaeus	Turkey
4.	Blackberry	Rubussubg. Rubus	Armenia
5.	Cranberry	Vaccinium subgenus Oxycoccus	North-eastern North America
6.	Boysenberry	Rubusursinus x Rubusidaeus	Anaheim, California
7.	Lingonberry	Vacciniumvitis-idaea	Native to the Scandinavian region of Northern Europe
8.	Elderberry	Sambucus	Europe
9.	Huckleberry/Bilberry	Vaccinium membranaceum Dougl	The Andes and other mountainous regions of South America, Eastern North America
10.	Goji Berry/Wolfberry	Lyciumbarbarum	China
11.	Black Mulberry	Morusnigra	Western Asia (Iran and Afghanistan)
12.	Black Currant	Ribesnigrum	Northern Europe
13.	Gooseberry	Ribesuva-crispa	North-eastern and north-central United States and the adjacent regions of Canada
14.	Açai Berry	Euterpeoleracea	Northern Brazil
15.	Hardy Kiwi/Kiwi Berry/Siberian Gooseberry	Actinidia arguta	Russian Far East Native to China, Korea and Japan
16.	Salmonberry	Rubusspectabilis	Western U.S.A. and Canada
17.	Saskatoon Berry/Juneberry	Amelanchieralnifolia	Western Canada
18.	Cloudberry	Rubuschamaemorus	North of Sweden
19.	Bearberry	Arctostaphylosuva-ursi	South-western China
20.	Red Mulberry	Morusrubra	Eastern and Central North America
21.	Caperberry	Capparisspinosa	Native of Mediterranean from Canary Islands and Morocco to Crimea and Armenia
22.	Chokeberry	Aronia	Eastern Canada and the Central and the Eastern United States
23.	Chokecherry	Prunusvirginiana	North America
24.	Red Currant	Ribesrubrum	Western Europe
25.	Dewberry	Rubusflagellaris	North America and Northern Europe

Table 1.

Berries and their origin country.

The information is adapted from Pire et al. [18].

2.2 Berries in India

Most of the strawberry produced in India comes from Mahabaleshwar, Maharashtra, where 85 per cent of the crop is farmed. In and around the Mahabaleshwar region, large-scale production of gooseberry, raspberry and mulberry is also practised [19]. The Maharashtra area of Nashik is where grapes are primarily farmed. The greatest grape-producing city in India is Nashik, which is also referred to as the ‘Wine Capital of India’. It is at the top of the list of Maharashtra regions that grow grapes, followed by Sangli, Satara and Ahmednagar. Maharashtra produces 62.7 per cent of the total grapes in India. Mulberry is mainly produced in Karnataka, Andhra Pradesh and Tamil Nadu states, which accounts for a total of 90 per cent production in India. It is also produced in West Bengal, Himachal Pradesh and the north-eastern states.

Gooseberry’s largest producer in India is Uttar Pradesh state, with a 35 per cent share in total India production. Tamil Nadu (28%) is the second largest gooseberry-producing state followed by Madhya Pradesh (14%). Mysore is a strong, upright plant that produces an abundance of delicious, purple-black raspberries. Table 2 shows various berry-producing regions in India.

Sr. No	Common name	Scientific name	Cultivated in India
1.	Strawberry	Fragaria ananassa	Bengal, Delhi, Haryana, Himachal Pradesh, Uttar Pradesh, Maharashtra, West Punjab and Rajasthan
2.	Mulberry	Morusalba	Andhra Pradesh, Himachal Pradesh Karnataka, Tamil Nadu, West Bengal and the North-eastern states
3.	Grapes	Vitisvinifera	Maharashtra, Karnataka, Tamil Nadu and Mizoram
4.	Gooseberry	Phyllanthus emblica	West Bengal, north India and eastern India
5.	Raspberry	Rubusidaeus	Mysore
6.	Kanta Berry (Kanntam)	Carissa carandas	Konkan region
7.	Zaraberry	Phyllantha ceaeacidus	In and around Goa
8.	Cranberry	Vaccinium subgenus Oxycoccus	Andhra Pradesh, Tamil Nadu, Kerala, Maharashtra, Karnataka and West Bengal

Table 2.

Berries cultivation in India.

The information is adapted from https://nhb.gov.in/report_files/strawberry/STRAWBERRY.htm [20].

3. Berries: a brimful of secondary metabolites

Till date, many reviews and studies have been reported on berries consumption and health [21]. Presently, many berries are used as components in dietary supplements and different functional foods [22]. Berries are much credible in various phytochemicals and nutrients, which are reported to enhance health and avert various chronic diseases.

Phenolic compounds consist of flavonoids, that is flavonols, flavones, flavanols, flavanones, isoflavonoids, anthocyanins and tannins; phenolic acids are the primary phytochemicals present in berries. Many reports and studies calliper the health effects of anthocyanins that are a class of flavonoids [23]. Anthocyanidin, an aglycon component of anthocyanins including pelargonidin, cyanidin, peonidin, delphini 17 petunidin and malvidin, and a sugar component make up these pigments, which are widely present in berries. An excellent source of anthocyanins is strawberries. The glycosidic derivatives of pelargonidin and cyanidin are the anthocyanins that are most frequently detected in strawberries [24].

In addition, berries contain stilbenes, hydrolyzable tannins known as gallic and ellagic acid esters, and condensed (nonhydrolyzable) tannins known as proanthocyanidins. It contains a range of vitamins, dietary fibres and minerals that are all necessary. It is low in calories and fats and plentiful in sugars [17]. Vitamin C, dietary fibres, potassium and folates are all present in berries like raspberries, blackberries and black currants. These berries range in vitamin C content from 9.7 to 60 mg/100 g [25]. Strawberries, blackberries and raspberries are excellent providers of potassium and folate (vitamin B9). Blackberries contain the lowest levels of vitamin C, whereas strawberries have the highest levels. Blackberries and blueberries contain high levels of vitamin K, while cranberries are rich in vitamin E [26, 27]. Beta-carotene, lutein and zeaxanthin are all rich in blackberries [28]. Among these berries, black currants have the highest concentration of calcium, iron, phosphorus and potassium [28].

Nearly 40 phenolic compounds, including kaempferol, quercetin, pelargonidin, cyanidin and ellagic acid glycosides, as well as flavanols, p-coumaric 36 derivatives and ellagitannins, are found in strawberries. This complete identification of the phenolic compounds found in these fruits is provided by this study [29].

Fresh mulberry fruit contains carbs in the form of simple sugars, starch, soluble and insoluble fibres, as well as starch. Mulberry fruit has a high water content and a low calorie count. The two nutrients most commonly present in these fruits are iron and vitamin C. These fruits include adequate levels of potassium, vitamin E and vitamin K. Additionally, it contains a good deal of anthocyanins, which give fruits their colour and have advantageous health effects. According to recent investigations, mulberry leaves contain a significant number of bioactive substances, primarily alkaloids, flavonoids, y-aminobutyric acid (GABA) and phenolic acids. 1-Deoxynojirimycin (DNJ) is one of the bioactive substances that can be discovered in mulberries [30].

Anthocyanin flavonoids make up to 60% of the total polyphenolics in a ripe blueberry. Thus, anthocyanins contribute mainly to the health advantages of blueberries [31]. Both flavonoids and non-flavonoids are included in blueberries’ polyphenolic components. Proanthocyanidins and flavonols are two classes of flavonoids that can be found in blueberries. The hydroxycinnamic acid esters, particularly chlorogenic acid, are common non-flavonoid polyphenolic chemicals found in blueberries [31]. The different secondary metabolites found in the berries are shown in Table 3. The role of strawberry metabolites is in a range of disorders.

Sr.No	Berry	Secondary metabolites	References
1.	Strawberry	Flavonoids; a. Flavonols; Quercetin-glucuronide, Quercetin-3-malonyglucoside, Quercetin-3-glucuronide Quercetin-rutinoside, Quercetin-glucoside, Fisetin Kaempferol-3-malonyglucoside, Kaempferol-glucuronide, Kaempferol-3 glucoside Kaempferol-coumaroyl-glucoside; b. Flavanols; Proanthocyanidin B1; Proanthocyanidin B3 (þ)-Catechin; Proanthocyanidin trimer; c. Anthocyanins; 3-malonylglucoside; 3-malonylglucosyl-5-glucoside); Cyanidin and their derivatives (−3-glucoside; 3-rutinoside; −3-glucoside; −3-acetylglucoside; Pelargonidin and its derivatives (−3-galactoside; −3-rutinoside; −3-arabinoside; −3-malylglucoside; −3-malonylglucoside; −3,5-diglucoside; −disaccharide (hexose þ pentose) acylated with acetic acid); 5-Pyranopelargonidin-3-glucoside	[29, 32, 33]
2.	Mulberry	Volatile glycoside; Moracin – M; 2-Arylbenzofuran; Inorganic anions; Cyanidin 3-rutinoside; Flavonoids; Chlorogenic acid and Rutin; 1-Deoxynojirmycin; Anthocyanins; Hydrophobic flavonoids; Moracin – C; Cynadin-3-Glucoside; Melatonin (N-acetyl-5-methoxytryptamine	[34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45]
3.	Grapes	Anthocyanins and proanthocyanidins Epicatechin; Epicatechin; Catechin; Gallic acid; Gallate Protocatechuic acid; Procyanidin B1; Procyanidin B2; Procyanidin B4; Protocatechic acid	[46, 47]
4.	Gooseberry	Polyphenols; Alkaloids; flavonoids; caffeic acid; rutin; phenolic acids; glucocorticoids; gallic acid; ellagic acid; withanolides; mangiferin; vitamins; saponins; tannins; carotenoids	[48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66]
5.	Raspberries	Anthocyanins-; Cyanidin and its derivatives (−3-sophoroside; 5-diglucoside; 2Gglucosylrutinoside; −3-glucoside; −3-rutinoside); Pelargonidin and its derivatives (−3-sophoroside; −3-(2G-glucosylrutinoside); −3-glucoside; −3-rutinoside); Ellagitannins; Hydroxycinnamic acids—caffeic, and ferulic acids; Hydroxybenzoic acids—ellagic acid p-hydroxybenzoic acids; p-coumaric; Flavonols (free and conjugated form] quercetin and kaempferol; Condensed tannins	[67, 68, 69, 70, 71, 72, 73, 74]
6.	Cranberry	Anthocyanins—Arabinosides of peonidin and cyanidin and Galactosides; anthocyanins, Flavonol; glycosides, proanthocyanidins; Organic acids; Phenolic acids	[75, 76]
7.	Chokeberry	Cyanidin 3-glycosides; Chlorogenic acid	[77]
8.	Red current	Phenolic compounds—Protocatechuic; chlorogenic acid; ellagic acid; rutin; gallic acid; catechin; syringic acid; vanillic acid; p-coumaric acid; o-coumaric acid; phloridzin and ferulic acid; caffeic acid; quercetin.; Organic acids—Citric acid; tartaric acid; malic acid; succinic acid; and fumaric acid.	[78]

Table 3.

Berries along with their secondary metabolite composition.

4. Strawberry metabolites in various diseases

4.1 Diabetes

Diabetes sharply raises the risk of atherosclerosis, a cardiovascular condition that causes diabetes individuals to die more frequently. The development of vascular disease is significantly influenced by high glucose-induced vascular inflammation and subsequent endothelial dysfunction in diabetes [79, 80]. Pro-inflammatory cytokines, hyperglycemia, dyslipidemia, vascular adhesion molecules and diabetes all contribute to vascular dysfunction by raising endothelial cell (EC) inflammation. Treatment of these diabetes-related complications frequently places a significant financial burden on both the individuals and society at large. Finding affordable medications to treat these problems is necessary due to the current diabetes epidemic [81, 82].

There is evidence that several of the phenolic quercetin components found in strawberries, such as ellagic acid and catechin in their pure forms, have antidiabetic properties [83]. Through the modification of hepatic enzyme activity, glucose metabolism and a lipid profile, flavonoids contribute to the aetiology of diabetes and its consequences [84]. In the streptozotocin-induced diabetic rat model, rutin stimulates the production and translocation of GLUT4, which promotes glucose transfer to soleus muscle tissue [83, 84, 85]. Fruit flavonoids control diabetes with no adverse consequences by maintaining cellular homeostasis [86].

4.2 Myocardial infarction

Heart attack is another common name for myocardial infarction. It is a very serious disorder that develops when the heart muscle is not getting enough blood flow. However, blockages in one or more of the heart’s arteries are most frequently to blame for the lack of blood flow.

According to recent research, eating two to three servings of strawberries each week reduces the incidence of myocardial infarction in people [87]. In rats, flavone and apigenin exhibit a protective effect against MIRI. It significantly lowers the level of malondialdehyde (MDA) and enhances the activity of superoxide dismutase (SOD) in MIRI. This suggests that apigenin inhibits free radical oxidation and increases the activity of oxidase in tissue 7, which may provide cardiac protection [88]. Epicatechin pretreatment can lessen the increase in metalloproteinase in the myocardial infarction area, demonstrating the ability of flavonoids to inhibit metalloproteinase activity in MIRI [89].

4.3 Postprandial inflammation

The rise in blood glucose that happens after eating is known as postprandial. Consuming strawberries has been found to lessen postprandial inflammation in obese persons who have a high-carb, moderate-fat meal. In adults with cardiovascular risk factors, strawberry consumption lowers vascular adhesion molecules. Digestive enzymes and intestinal flora completely metabolise anthocyanins in humans, which raise the possibility that the circulating metabolite may be responsible for the vascular effects [90].

4.4 Antioxidant activity

Antioxidant activity is the restriction or prevention of food oxidation, including that of proteins, lipids and carbohydrates [91]. Out of all the fruits that people eat, strawberries contribute the most to cellular antioxidant activity [92].

Wogonin, a 7 O-methylated flavone, has been shown to have cardiac protective effects by reducing irreversible I/R injury and significant ischemia-induced arrhythmia, which are related to antioxidant capacity and anti-inflammatory activity [93].

4.5 Antihyperglycemic and antihypertensive

High blood glucose is a frequent name for hyperglycemia. As a result of the body not producing enough insulin, there is too much sugar in the blood. Brazilian strawberries have antihyperglycemic and antihypertensive benefits, according to the World Health Organisation, which defines hypertension as the condition in which the blood pressure is excessively high. They demonstrate the ellagic acid derivatives’ inhibitory action against a-amylase and a-glucosidase as well as the enzyme convertant angiotensin I, which may be used to treat hypertension and hyperglycemia [94].

4.6 Obesity and glycaemia

A disorder known as obesity involves an unregulated accumulation of bodily fat. It is a medical issue that raises the risk of other illnesses and health issues, including heart disease, diabetes, high blood pressure and occasionally certain cancers (Mayo Clinic staff). It is not just a cosmetic issue. It has been demonstrated that a powder prepared from freeze-dried strawberries can lower obesity and enhance glycaemic control. Strawberries include anthocyanins, which can lower blood sugar levels [95].

4.7 Oxidative stress and inflammation

The fluctuation between the introduction and accumulation of oxygen reactive species (ROS) in cells and tissues results in an occurrence known as oxidative stress [94]. By enhancing translocation and GLUT4 activity, decreasing oxidative stress and inflammation, and increasing translocation, strawberries’ polyphenol content can improve glucose metabolism and peripheral glucose absorption in insulin-sensitive tissue [96]. Inflammation is root cause of the many diseases. Antioxidant plays an important role in the neutralization of the reactive oxygen species (ROS). The berries are rich source of the antioxidants. Hence, the berries have potential nutraceuticals/bioactive compounds. These compounds should be explored to open the way for medicinal foods against various diseases.

5. Conclusions

One of the most popular meal items is fruit. Berry fruits specifically play a significant role in the diet due to its high nutritional content, which includes vitamins, minerals, phytochemicals and phenolic compounds. The health-promoting effects of berry fruits on a number of ailments are obviously enforced in this chapter, and these effects are linked to their phenolic components. On the other hand, there might be variations in these phenolic contents based on the type and variety of fruit as well as other elements including the environment and agricultural conditions. Many human bodily systems, including the gastrointestinal, cardiovascular, immunological and nervous systems, benefit greatly from the majority of berries. In summary, it is clear that berries are very healthy for people due to their high levels of flavonoids, anthocyanins and total phenolic acids, which have strong antioxidant properties. Reactive oxygen species (ROS), which are the main cause of many diseases, can be inhibited by polyphenols, which have a remarkable level of antioxidant capability. Berry polyphenols therefore have a credible potential to reduce the negative health impacts of ROS-induced illnesses and disorders.

Acknowledgments

The authors are grateful to the Yashavantrao Chavan Institute of Science, Karmveer Bhaurao Patil University, Satara, India, for providing us the opportunity to work.

Conflict of interest

The authors declare no conflict of interest.