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Polyphenolic Compounds in Sweet Cherries: A focus on Anthocyanins


Kent, K and Holzel, N and Swarts, N, Polyphenolic Compounds in Sweet Cherries: A focus on Anthocyanins, Polyphenols: Mechanisms of Action in Human Health and Disease, Elsevier Inc, R Watson, V Preedy, S Zibadi (ed), pp. 103-118. ISBN 9780128130063 (2018) [Research Book Chapter]

Copyright Statement

Copyright 2018 Elsevier Inc.

DOI: doi:10.1016/B978-0-12-813006-3.00010-6


Sweet cherries (Prunus avium L.) are nutritious fruit rich in anthocyanins, a subclass of dietary flavonoids that provide the red pigmentation visible in sweet cherry skins and flesh. Anthocyanins play an important role in both defensive and physiological functions, as well as contributing to sensory characteristics of sweet cherries. Additionally, anthocyanins may be attributed to the observed health benefits of sweet cherry consumption. This chapter outlines anthocyanin biosynthesis and discusses the range of pre- and postharvest factors that impact on the anthocyanin-profile of sweet cherries. Patterns of global growth and consumption are outlined, with a focus on the contribution of sweet cherries to habitual anthocyanin consumption. Lastly, available evidence linking sweet cherry consumption to a range of health outcomes is presented for inflammation, cardiovascular health, cognition, and gut health, and potential mechanisms of action are discussed.

Item Details

Item Type:Research Book Chapter
Keywords:cherries, anthocyanins, health benefits, cherry, polyphenolsm, anthocyanidins, flavonoid
Research Division:Biomedical and Clinical Sciences
Research Group:Nutrition and dietetics
Research Field:Nutritional science
Objective Division:Health
Objective Group:Public health (excl. specific population health)
Objective Field:Nutrition
UTAS Author:Kent, K (Dr Katherine Kent)
UTAS Author:Holzel, N (Ms Nadine Macha)
UTAS Author:Swarts, N (Dr Nigel Swarts)
ID Code:127073
Year Published:2018
Deposited By:TIA - Research Institute
Deposited On:2018-07-09
Last Modified:2019-03-04

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