We have focused on research articles that highlight the power of polyphenols from fruit, berries, veggies and greens to combat many different chronic conditions, including obesity, diabetes, cardiovascular, neurodegenerative conditions, and certain cancers.
But what about viruses, and in particular the virulent Covid-19 and its newer variations?
In this new book (2021): Immunity Boosting Functional Foods to Combat COVID-19, Ritika B. Yadav evaluates berries such as cranberry, blackberry, strawberry and raspberry as immune boosting foods against the corona virus.
In the current condition of spread of corona virus, one of the preventive methods is to improve the strength of the immune system by eating the immunity boosting fruits. Berry fruits such as cranberry, blackberry, blueberry, strawberry and raspberry are rich in bioactive compounds. The bioactive compounds like phenolic acids and flavonoids are of great interest of food technologists and nutritionists due to their health benefits and immunity enhancing property. The phenolic compounds are phenolic acids, flavonoids, stilbenes, lignans, and tannins. Studies revealed that all these bioactive compounds are antioxidants and are found to be helpful in prevention of various diseases like cardiovascular disorders, diabetes, obesity and cancer. Berries also contain a variety of other nutrients, such as vitamins, minerals, carotenoids, organic acids, and dietary fibers. Several studies have reported that berries have antioxidant, antimutagenic, anticarcinogenic and anti-proliferative properties. The berry extracts obtained from berry fruits are act as free radical inhibitors. The polyphenolic compounds present in the berry fruit are responsible for the free radical scavenging activity. The consumption of plant foods that are rich in flavonoids has been claimed to protect against certain cancers such as lung cancer, and cardiovascular disease. Berry extracts are also helpful in inhibition of LDL oxidation. The daily consumption of berry fruits has proved to significantly decrease the occurrence of cancer, heart disease, cardiac stroke, and other degenerative diseases caused by oxidative stress. Due to good health promoting benefits, berry phenolic compounds can be useful as a functional ingredient in food industry for preparation of new functional food products. Abstract
Yadav, R. B. (2021). Potential benefits of berries and their bioactive compounds as functional food component and immune boosting food. In Immunity Boosting Functional Foods to Combat COVID-19 (pp. 75-90). CRC Press. Abstract
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