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hem.2016.05.142
Barberry as
an Ingredient
6
for Functional Food
Production
Oksana Sema, Olena Stabnikova,
Anastasiia Sachko, and Sergey Gubsky
6.1 INTRODUCTION
Wild berries and similar small wild fruits attract attention for their high content of
phenolic compounds, vitamins, glycosides, organic acids, macro- and micro- elements
and are found in worldwide applications of food, medicine, and as nutraceuticals
(Li et al., 2016; Natić et al., 2019; Sarraf et al., 2019). Many edible wild plants have
medicinal properties and positive effects on human health due to the presence of biologically active phytochemicals in them. They are an excellent source of polyphenolic
compounds, including avonoids, anthocyanins, and tannins (Bunea et al., 2011; Pap
et al., 2021; Wan et al., 2023). As a source of ber, berries could be used in func tional food production; as a source of antioxidant compounds giving them free radical
scavenging activity to produce pharmaceuticals; due to their anti- inammatory, antimicrobial, antidiabetic, and anticancer abilities in prevention and treatment of several
chronic diseases (Lourenço et al., 2019; Yang et al., 2019). Generally, consumption
of wild berries into the daily diet has great potential for health benet and well- being
(Stabnikova & Paredes- López, 2024).
Barberry (Berberis vulgaris L.) is a wild berry with valuable properties that can
be used both in the production of functional food and for therapeutic and prophylactic
purposes.
185DOI: 10.1201/9781003486794-6
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