Phenolic compounds are generally good antioxidants, thus they afford protection against tumor promotion by inhibiting oxidative stress induced by tumor promoters.
Blueberries are rich sources of phenolic compounds, including phenolic acids, anthocyanins, proanthocyanidins and other flavonoids.
The most abundant flavonoids are kaempferol, quercetin and myricetin and among the phenolic acids p-coumaric aicd, coffeic acid, ferulic aicd, p-hydroxybenzoic acid, gallic acid and ellagic acid are the most common.
The content of phenolic compounds in blueberries is influenced by the degree of maturity at harvest and by the cultivar.
In blueberry, catechin is the major flavonoid. They can reach 387 mg/100g fresh weight, whilst epicatechin ranged from 34 to 129 mg/100 g fresh weight and total anthocyanins range from 84 to 113 mg/100g fresh weight.
Quercetin is another major flavonoid in blueberry. Blueberries also contain high level of proanthocyanidins.
Phenolic compounds present in berries have a varying effect in inhibition of the growth of pathogenic bacteria. They also exhibit a wide range of biological effects, including antioxidant and anti-carcinogenic.
Epidemiological evidence suggests that high consumption of flavonoids, which are an important component of berries, may provide protection against coronary heart diseases, cardiac stroke, lung cancer and stomach cancer.
Phenolic compounds in blueberries
