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Food Science and Human Wellness 2024, 13(3): 1152-1167 https://doi.org/10.26599/FSHW.2022.9250096
Review Article | Open Access | Issue | Published: 08 February 2024

Polyphenol components in black chokeberry (Aronia melanocarpa) as clinically proven diseases control factors—an overview

Show Author's Information Ningxuan Gaoa,,  Chi Shua,  Yuehua Wanga,  Jinlong Tiana,  Yuxi Langa,  Chenyu Jina,  Xingyue Cuia,  Hanqian Jianga,  Shi’an Liua,  Zhiying Lia,  Wei Chenb,  Hao Xuc,  Bin Lia( )
Department of Food Science, College of Food, Shenyang Agricultural University, Shenyang 110161, China
Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Chaoyang Beihe Food Co., Ltd., Chaoyang 122100, China

Peer review under responsibility of Tsinghua University Press.

Keywords:
Hypertension, Diabetes, Hyperlipidemia, Black chokeberry, Inf lammation
Cite this article:
Gao N, Shu C, Wang Y, et al. Polyphenol components in black chokeberry (Aronia melanocarpa) as clinically proven diseases control factors—an overview. Food Science and Human Wellness, 2024, 13(3): 1152-1167. https://doi.org/10.26599/FSHW.2022.9250096
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Abstract Full text About this article

The black chokeberry is rich in polyphenols, including flavonoids with anthocyanins, flavanols and f lavonols as the main components and a variety of phenolic acids represented by chlorogenic acid. Because of these polyphenols, black chokeberry has the effect of preventing and adjuvant therapy diseases. This study summarized the current research results on the types and contents of functional components in black chokeberry, and analyzed their digestion, absorption and metabolism in human body. On this basis, the disease control functions that have been proved effective in clinical research were reviewed and analyzed. These studies showed that black chokeberry have good prevention and adjuvant therapy effects on hyperlipidemia,hypertension, diabetes and inflammation. Because there are different functional components in black chokeberry, its prevention and treatment of the same disease can come from multiple pathways, which provides a more reliable effectiveness for the disease control of different populations.


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About this article

Polyphenol components in black chokeberry (Aronia melanocarpa) as clinically proven diseases control factors—an overview

Show Author's information Ningxuan Gaoa,, Chi Shua, Yuehua Wanga, Jinlong Tiana, Yuxi Langa, Chenyu Jina, Xingyue Cuia, Hanqian Jianga, Shi’an Liua, Zhiying Lia, Wei Chenb, Hao Xuc, Bin Lia( )
Department of Food Science, College of Food, Shenyang Agricultural University, Shenyang 110161, China
Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Chaoyang Beihe Food Co., Ltd., Chaoyang 122100, China

Peer review under responsibility of Tsinghua University Press.

Abstract

The black chokeberry is rich in polyphenols, including flavonoids with anthocyanins, flavanols and f lavonols as the main components and a variety of phenolic acids represented by chlorogenic acid. Because of these polyphenols, black chokeberry has the effect of preventing and adjuvant therapy diseases. This study summarized the current research results on the types and contents of functional components in black chokeberry, and analyzed their digestion, absorption and metabolism in human body. On this basis, the disease control functions that have been proved effective in clinical research were reviewed and analyzed. These studies showed that black chokeberry have good prevention and adjuvant therapy effects on hyperlipidemia,hypertension, diabetes and inflammation. Because there are different functional components in black chokeberry, its prevention and treatment of the same disease can come from multiple pathways, which provides a more reliable effectiveness for the disease control of different populations.

Keywords: Hypertension, Diabetes, Hyperlipidemia, Black chokeberry, Inf lammation

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Received: 12 September 2022
Revised: 22 September 2022
Accepted: 13 November 2022
Published: 08 February 2024
Issue date: May 2024

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© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

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This work was supported by National Science Foundation of China (31972090).

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