Elderberry in food--review of antioxidant and health benefits

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Author: Jodie Tester
Date: June 2015
From: Australian Journal of Herbal Medicine(Vol. 27, Issue 2)
Publisher: National Herbalists Association of Australia
Document Type: Report
Length: 732 words
Lexile Measure: 1570L

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Sidor A, Gramza-Michalowska A. 2014. Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food--a review. J Funct Foods; Article in press: doi:10.1016/j. jf3f.2014.07.012

Sambucus nigra (elderberry) is a commonly used herbal medicine, traditionally used in respiratory illnesses including influenza, colds and catarrh, and as a diaphoretic, diuretic, laxative and anti-inflammatory agent. A review on its health benefits was recently conducted by study authors highlighting its role as a food and the health benefits of its bioactive compounds.

Nutritional profile and composition of elderberry are reported to vary according to a number of factors including variety, ripeness, and growing environment. The protein of elderberry is complete with protein content varying from 2.4% in flowers, 2.7-2.9% fruits and 3.3% in leaves. Lipids in elderberry, estimated at 22% oil, are largely associated with the seeds, and are dominated by the unsaturated fatty acids, linolenic, linoleic and oleic oils. The carbohydrate content of elderberry fruits amount to 18.4% of which 7.4% is dietary fibre. Vitamins present in elderberry include the B-group vitamins, A-group vitamins, tocopherols and vitamin C.

The main biologically active...

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Gale Document Number: GALE|A422448349