蓝莓的主要化学成分及生物活性

越橘属的蓝莓含有花青苷 (花青素或酚配基, 与糖的结合体)、绿原酸、黄酮素、亚麻油酸、蝶二苯乙烯 (紫檀芪)、白藜芦醇及不同维生素等生物活性成分。花青苷口服后可分布到不同器官及可穿越血脑屏障而分布到脑。很早就报道蓝莓所含花青苷可加速视紫素的再生而有益于视力及眼部健康。近年的研究显示蓝莓因具有抗压力、抗氧化、抗发炎、抗血管新生而对癌症、糖尿病、高血脂、高血压、神经退化、肥胖、骨质疏松等老化有关的慢性病有益处。蓝莓有杀菌作用, 可用于处理妇女泌尿道感染。因此蓝莓被认为是最有营养价值的食物之一。

Chemical principles and bioactivities of blueberry

The bioactive principles contained in blueberries (Vaccinium) are various kind of anthocyanins (anthocyanidins, or phenolic aglycone, conjugated with sugar), chlorogenic acid, flavonids, α-linolenic acid, pterostilbene, resveratrol, and vitamins.  After oral administration, anthocyanins can pass through blood-brain barrier and thus appear in various organs and brain.  Improve visual function by increasing rhodopsin regeneration and ocular health is the earliest reported bioactivities of anthocyanin.  Recent studies demonstrated the benefit of blueberries to prevent the age-related chronic diseases such as cancer, diabeties, hyperlipidemia, hypertension, neurodegeneration, obesity, and osteoporosis through its apoptosis, antioxidant, antiinflammation, and antiangiogenesis effects.  Blueberries can eradicate microorganisms for the prevention of symptomatic urinary tract infections  in women.  Thus, blueberries are recognized as one of the most nutritious foods and cultivated worldwide.  However, how to prolong the shelving time of fresh fruit, well utilize the leaf and stem to isolate the bioactive chemicals, improve quality consistency of juicy and dry products, all should be further concerned.