ArticleFood science & nutrition2020
Chemical composition of cold-pressed blackberry seed flour extract and its potential health-beneficial properties.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 26 citations in OpenAlex.
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- Assessment of the Nutritional Benefits and Aflatoxin B1 Adsorption Properties of Blackberry Seed Cold-Pressed Oil By-Product.Foods (Basel, Switzerland) · 2024Article
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- Impact of daily administration of blackberry extract on gerbil model of transient cerebral ischemia.Acta cirurgica brasileira · 2024Article
- Blackberries and Mulberries: Berries with Significant Health-Promoting Properties.International journal of molecular sciences · 2023Review
- Ultrasound-Assisted Extraction of Blackberry Seed Oil: Optimization and Oil Characterization.Molecules (Basel, Switzerland) · 2023Article
- Selected Seeds as Sources of Bioactive Compounds with Diverse Biological Activities.Nutrients · 2022Review
- Anti-neuroinflammatory effects ofHeliyon · 2022Article
- Comparative analysis of chemical constituents in Citri Exocarpium Rubrum, Citri Reticulatae Endocarpium Alba, and Citri Fructus Retinervus.Food science & nutrition · 2022Article
- Activation of the GPX4/TLR4 Signaling Pathway Participates in the Alleviation of Selenium Yeast on Deltamethrin-Provoked Cerebrum Injury in Quails.Molecular neurobiology · 2022Article
- Variation in Bioactive Compounds and Antioxidant Activity ofFoods (Basel, Switzerland) · 2022Article
- Antimicrobial Activities of Ellagitannins againstMolecules (Basel, Switzerland) · 2020Article
- Chemical composition of cold-pressed blackberry seed flour extract and its potential health-beneficial properties.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The blackberry seed flour was cold-extracted using 50% acetone and examined for its phytochemical composition and health-beneficial properties including in vitro gut microbiota modulatory, free radical scavenging, anti-inflammatory, and antiproliferative capacities. Among identified thirteen components of blackberry seed flour extract through UHPLC-MS analysis, sanguiin H6 was the primary component and followed by ellagic acid and pedunculagin. For health-beneficial properties, the blackberry seed flour extract increased the total number of gut bacteria and shifted the abundance of specific bacterial phylum, family, or genus. The extract had RDSC, ORAC, HOSC, and ABTS
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