Berberis Plants-Drifting from Farm to Food Applications, Phytotherapy, and Phytopharmacology

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dc.authoridRajkovic, Jovana/0000-0002-6173-2219
dc.authoridMartorell, Miquel/0000-0003-3183-7623
dc.authoridTaheri, Yasaman/0000-0002-0836-236X
dc.authoridJugran, Arun/0000-0003-3294-2847
dc.authoridSelamoglu, Zeliha/0000-0001-9056-6435
dc.authoridSharifi-Rad, Javad/0000-0002-7301-8151
dc.authoridMilella, Luigi/0000-0002-5874-1237
dc.contributor.authorSalehi, Bahare
dc.contributor.authorSelamoglu, Zeliha
dc.contributor.authorSener, Bilge
dc.contributor.authorKilic, Mehtap
dc.contributor.authorJugran, Arun Kumar
dc.contributor.authorde Tommasi, Nunziatina
dc.contributor.authorSinisgalli, Chiara
dc.date.accessioned2024-11-07T13:35:36Z
dc.date.available2024-11-07T13:35:36Z
dc.date.issued2019
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe genus Berberis includes about 500 different species and commonly grown in Europe, the United States, South Asia, and some northern areas of Iran and Pakistan. Leaves and fruits can be prepared as food flavorings, juices, and teas. Phytochemical analysis of these species has reported alkaloids, tannins, phenolic compounds and oleanolic acid, among others. Moreover, p-cymene, limonene and ocimene as major compounds in essential oils were found by gas chromatography. Berberis is an important group of the plants having enormous potential in the food and pharmaceutical industry, since they possess several properties, including antioxidant, antimicrobial, anticancer activities. Here we would like to review the biological properties of the phytoconstituents of this genus. We emphasize the cultivation control in order to obtain the main bioactive compounds, the antioxidant and antimicrobial properties in order to apply them for food preservation and for treating several diseases, such as cancer, diabetes or Alzheimer. However, further study is needed to confirm the biological efficacy as well as, the toxicity.
dc.description.sponsorshipCONICYT PIA/APOYO CCTE [AFB170007]
dc.description.sponsorshipThis work was supported by CONICYT PIA/APOYO CCTE AFB170007.
dc.identifier.doi10.3390/foods8100522
dc.identifier.issn2304-8158
dc.identifier.issue10
dc.identifier.pmid31652576
dc.identifier.scopus2-s2.0-85074114867
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods8100522
dc.identifier.urihttps://hdl.handle.net/11480/16568
dc.identifier.volume8
dc.identifier.wosWOS:000494272000097
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectBerberis
dc.subjectfood preservative
dc.subjectalkaloid
dc.subjectantioxidant
dc.subjecthuman health
dc.titleBerberis Plants-Drifting from Farm to Food Applications, Phytotherapy, and Phytopharmacology
dc.typeReview Article

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