ReviewFoods (Basel, Switzerland)2021
Potential Use of Elderberry (
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
15 citing papers in PubMed.
- Trial
- Encapsulation of Plant Extracts in a Psyllium/Starch Matrix: Synthesis and Functional Properties.Molecules (Basel, Switzerland) · 2026Article
- Nutritional Composition, Phenolic Profile, Antioxidant, and Antimicrobial Activity of Bilberry, Lingonberry, and Blueberry Cultivars.International journal of food science · 2026Article
- Effect of Elderberry (Nutrients · 2024Article
- Hybrid Albumin-Decorated Lipid-Nanocarrier-Mediated Delivery of Polyphenol-RichInternational journal of molecular sciences · 2024Article
- Development of Potential Therapeutic Agents from Black Elderberries (the Fruits ofMolecules (Basel, Switzerland) · 2024Review
- Novel Betanucleorhabdoviruses Infecting Elderberry (Pathogens (Basel, Switzerland) · 2024Article
- Article
- Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation.Foods (Basel, Switzerland) · 2023Article
- The Phenolic Composition, Antioxidant Activity and Microflora of Wild Elderberry in Asturias (Northern Spain): An Untapped Resource of Great Interest.Antioxidants (Basel, Switzerland) · 2023Article
- Biochemical Characterization of Black and Green Mutant Elderberry during Fruit Ripening.Plants (Basel, Switzerland) · 2023Article
- Elderberry (Antioxidants (Basel, Switzerland) · 2022Article
- Maqui (Antioxidants (Basel, Switzerland) · 2022Article
- Predicting the Oxidative Degradation of Raw Beef Meat during Cold Storage Using Numerical Simulations and Sensors-Prospects for Meat and Fish Foods.Foods (Basel, Switzerland) · 2022Article
- Sustainable Valorization ofFoods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.
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Registered trials
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