Process berries and boost the benefits

Research into the coloured compounds, called anthocyanins, found in strongly coloured berries will provide new insights into the role of these compounds in the prevention of cardiovascular disease, claim scientists from the food chemistry department of the University of Helsinki in Finland.

The department is at the centre of a European-funded research project, started in 2000, that is investigating the functional properties of anthocyanins and anthocyanin-rich food ingredients, and the influence of these compounds on parameters related to the aetiology of cardiovascular disease.

According to a statement this week results from the study, led by Prof Marina Heinonen, indicate that new techniques in processing red berry juice increase the phytochemical, or bioactive substance (anthocyanin and related compounds) content.

In addition the scientists note that anthocyanins are bioavailable, but although they are taken up by cells in the body, no breakdown products are detected in urine. Their results also suggest that anthocyanins have a protective effect against DNA damage and do not affect the growth or death of cells.

During the final year of the project, the researchers plan to focus on interactions between anthocyanins and other food components for functional food recipe development. They will also carry out analysis of biomarkers from a long-term human intervention study, where volunteers were given blackcurrant juice, blackcurrant anthocyanins or a control drink in a strictly controlled dietary intervention. Results obtained aim to increase the scientists understanding of the biological effects of anthocyanins.

The researchers propose that their studies could also lead to future developments in the production of red berry juice as an alternative to red wine, as a potential means of dietary protection against cardiovascular disease.

Further details about project no: QLK1-1999-00124 can be obtained from Prof Marina Heinonen at Znevan.Urvabara@Uryfvaxv.sv​