Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania.
Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
Food Res Int. 2024 Nov;196:115094. doi: 10.1016/j.foodres.2024.115094. Epub 2024 Sep 19.
Black chokeberry (Aronia melanocarpa (Michx.) Elliott) is recognized for its potential health benefits, largely attributed to its high phenolic content. However, many phenolic compounds possess a low bioavailability, potentially limiting their beneficial effects. Fermentation of chokeberry has been proposed as a method to improve bioavailability, bioactive composition, sensory qualities, and nutritional value. This systematic review provides an overview of fermented chokeberry products, including compound composition, sensory attributes, and health benefits observed in in vivo and in vitro studies. While sensory evaluations highlighted diverse flavour profiles and acceptability, human intervention studies suggested potential benefits for glucose-dependent insulinotropic peptide increase. Animal models indicated anti-obesity and immunomodulatory properties, while in vitro studies demonstrate antioxidant, anti-melanogenesis, and anti-diabetic effects. Despite some promising findings in human and animal trials, challenges such as participant adherence and dosing inconsistencies force further protocol improvements. Through continuous scientific research, fermented chokeberry products may emerge as functional foods contributing to human health.
黑果腺肋花楸（Aronia melanocarpa (Michx.) Elliott）因其潜在的健康益处而受到认可，这主要归因于其高酚含量。然而，许多酚类化合物的生物利用度较低，可能限制了它们的有益作用。发酵黑果腺肋花楸被认为是一种提高生物利用度、生物活性成分、感官品质和营养价值的方法。本系统综述提供了发酵黑果腺肋花楸产品的概述，包括化合物组成、感官属性以及在体内和体外研究中观察到的健康益处。虽然感官评估强调了不同的风味特征和可接受性，但人体干预研究表明，发酵可能会增加葡萄糖依赖性胰岛素释放肽。动物模型表明具有抗肥胖和免疫调节特性，而体外研究表明具有抗氧化、抗黑色素生成和抗糖尿病作用。尽管在人体和动物试验中取得了一些有希望的发现，但参与者的依从性和剂量一致性等挑战需要进一步改进方案。通过持续的科学研究，发酵黑果腺肋花楸产品可能成为有助于人类健康的功能性食品。
