Jaboticaba berry: A comprehensive review on its polyphenol composition, health effects, metabolism, and the development of food products

Phenolic compounds from Jaboticaba (Plinia jaboticaba (Vell.) Berg) ameliorate intestinal inflammation and associated endotoxemia in obesity

(2021) Larissa Rodrigues et al.   FOOD RESEARCH INTERNATIONAL

High-intensity ultrasound-assisted recovery of anthocyanins from jabuticaba by-products using green solvents: Effects of ultrasound intensity and solvent composition on the extraction of phenolic compounds

(2021) Adriana Gadioli Tarone et al.   FOOD RESEARCH INTERNATIONAL

Long-term supplementation with phenolic compounds from jaboticaba (Plinia jaboticaba (Vell.) Berg) reduces adiposophaty and improves glucose, lipid, and energy metabolism

(2021) Márcio H. C. Moura et al.   FOOD RESEARCH INTERNATIONAL

Chemical, Microbiological and Sensory Stability of Steam Extracted Jaboticaba (Myrciaria jaboticaba) Juice

(2021) Ana Beatriz Neves Martins et al.   Foods

Ultrasound-assisted extraction of anthocyanins and phenolics from jabuticaba (Myrciaria cauliflora) peel: kinetics and mathematical modeling

(2020) Fabiano A. N. Fernandes et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chitosan and gelatin materials incorporated with phenolic extracts of grape seed and jabuticaba peel: Rheological, physicochemical, antioxidant, antimicrobial and barrier properties

(2020) Murilo Álison Vigilato Rodrigues et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Coatings with chitosan and phenolic-rich extract from acerola (Malpighia emarginata D.C.) or jabuticaba (Plinia jaboticaba (Vell.) Berg) processing by-product to control rot caused by Lasiodiplodia spp. in papaya (Carica papaya L.) fruit

(2020) Ana Cristina Alves Gomes et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of high-pressure processing and thermal pasteurization on quality and microbiological safety of jabuticaba (Myrciaria cauliflora) juice during cold storage

(2020) Ya-Hsin Hu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Capacity of solutions involving organic acids in the extraction of the anthocyanins present in jabuticaba skins (Myrciaria cauliflora) and red cabbage leaves (Brassica oleracea)

(2020) Alessandro C. Galvão et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Where to Look into the Puzzle of Polyphenols and Health? The Postbiotics and Gut Microbiota Associated with Human Metabotypes

(2020) Adrián Cortés‐Martín et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Brazilian berry extract ( Myrciaria jaboticaba ): A promising therapy to minimize prostatic inflammation and oxidative stress

(2020) Celina A. Lamas et al.   PROSTATE

Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation

(2020) Kim Ohanna Pimenta Inada et al.   Journal of Functional Foods

State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health

(2020) Noelia Tena et al.   Antioxidants

Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments

(2020) Marina Fidelis et al.   FOOD AND CHEMICAL TOXICOLOGY

Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

(2020) Bianca R. Albuquerque et al.   FOOD CHEMISTRY

From general toxicology to DNA disruption: A safety assessment of Plinia cauliflora (Mart.) Kausel

(2020) Rhanany Alan Calloi Palozi et al.   JOURNAL OF ETHNOPHARMACOLOGY

Jabuticaba ( Plinia trunciflora (O. Berg) Kausel) improved the lipid profile and immune system and reduced oxidative stress in streptozotocin‐induced diabetic rats

(2020) Caroline Calloni et al.   JOURNAL OF FOOD BIOCHEMISTRY

Antimicrobial Activities of Ellagitannins against Clostridiales perfringens, Escherichia coli, Lactobacillus plantarum and Staphylococcus aureus

(2020) Elina Puljula et al.   MOLECULES

Volatile Compounds and Physicochemical Quality of Four Jabuticabas (Plinia sp.)

(2020) Thais Pádua Freitas et al.   MOLECULES

Jabuticaba [Plinia peruviana (Poir.) Govaerts]: a Brazilian fruit with a promising application against itraconazole-susceptible and -resistant Sporothrix brasiliensis

(2020) Stefanie Bressan Waller et al.   NATURAL PRODUCT RESEARCH

Polyphenols of jabuticaba [Myrciaria jaboticaba (Vell.) O.Berg] seeds incorporated in a yogurt model exert antioxidant activity and modulate gut microbiota of 1,2-dimethylhydrazine-induced colon cancer in rats

(2020) Marina Fidelis et al.   FOOD CHEMISTRY

Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils

(2020) Rosane Teresinha Heck et al.   MEAT SCIENCE

Inulin/fructooligosaccharides/pectin-based structured systems: Promising encapsulating matrices of polyphenols recovered from jabuticaba peel

(2020) Adriana Gadioli Tarone et al.   FOOD HYDROCOLLOIDS

Influence of high isostatic pressure and thermal pasteurization on chemical composition, color, antioxidant properties and sensory evaluation of jabuticaba juice

(2020) Marina Vilar Geraldi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of different types of acids and pH in the recovery of bioactive compounds in Jabuticaba peel (Plinia cauliflora)

(2019) Helena D.F.Q. Barros et al.   FOOD RESEARCH INTERNATIONAL

Determination of acetylcholinesterase and α-glucosidase inhibition by electrophoretically-mediated microanalysis and phenolic profile by HPLC-ESI-MS/MS of fruit juices from Brazilian Myrtaceae Plinia cauliflora (Mart.) Kausel and Eugenia uniflora L.

(2019) Diogo Alexandre Siebert et al.   NATURAL PRODUCT RESEARCH

Jaboticabin and Related Polyphenols from Jaboticaba (Myrciaria cauliflora) with Anti-inflammatory Activity for Chronic Obstructive Pulmonary Disease

(2019) Da-Ke Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidative Stress and Cancer

(2019) James E. Klaunig   CURRENT PHARMACEUTICAL DESIGN

Characterization and quantification of tannins, flavonols, anthocyanins and matrix-bound polyphenols from jaboticaba fruit peel: A comparison between Myrciaria trunciflora and M. jaboticaba

(2019) A. Quatrin et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Metabolism of ellagitannins from jabuticaba (Myrciaria jaboticaba) in normoweight, overweight and obese Brazilians: Unexpected laxative effects influence urolithins urinary excretion and metabotype distribution

(2019) Kim Ohanna Pimenta Inada et al.   Journal of Functional Foods

Bioactive Compounds of Strawberry and Blueberry and Their Potential Health Effects Based on Human Intervention Studies: A Brief Overview

(2019) Katharina Miller et al.   Nutrients

Understanding the Role of the Gut Microbiome and Microbial Metabolites in Obesity and Obesity-Associated Metabolic Disorders: Current Evidence and Perspectives

(2019) Natalia Vallianou et al.   Current Obesity Reports

Neuroprotective effects of anthocyanins and its major component cyanidin-3-O-glucoside (C3G) in the central nervous system: An outlined review

(2019) Jinlin Zhang et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Phytochemical profile and antioxidative properties of Plinia trunciflora fruits: A new source of nutraceuticals

(2019) Giuseppe Mannino et al.   FOOD CHEMISTRY

Cardioprotective effects of Plinia cauliflora (Mart.) Kausel in a rabbit model of doxorubicin-induced heart failure

(2019) Paulo Vitor Moreira Romão et al.   JOURNAL OF ETHNOPHARMACOLOGY

High-fat diet effects on the prostatic adenocarcinoma model and jaboticaba peel extract intake: protective response in metabolic disorders and liver histopathology

(2019) Ellen Nogueira-Lima et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Dietary Inflammatory Index and Non-Communicable Disease Risk: A Narrative Review

(2019) Catherine M. Phillips et al.   Nutrients

Aqueous Extract of Brazilian Berry (Myrciaria jaboticaba) Peel Improves Inflammatory Parameters and Modulates Lactobacillus and Bifidobacterium in Rats with Induced-Colitis

(2019) Juliana Kelly da Silva-Maia et al.   Nutrients

Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg

(2019) Márjorie Castro Pinto PORFÍRIO et al.   Food Science and Technology

Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties

(2019) Bianca R. Albuquerque et al.   FOOD CHEMISTRY

Plinia cauliflora (Mart.) Kausel: A comprehensive ethnopharmacological review of a genuinely Brazilian species

(2019) Arquimedes Gasparotto Junior et al.   JOURNAL OF ETHNOPHARMACOLOGY

Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation

(2019) Andréia Quatrin et al.   Journal of Functional Foods

Beverage based on whey permeate with phenolic extract of jabuticaba peel: A pilot study on effects on muscle and oxidative stress in trained individuals

(2019) Patricia Rodrigues Ferreira et al.   Journal of Functional Foods

Antibacterial activity and in vivo wound healing potential of phenolic extracts from jaboticaba skin

(2018) Gustavo Henrique Andrade Machado et al.   Chemical Biology & Drug Design

Influence of functional food components on gut health

(2018) Murphy L. Y. Wan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Superfruits: Phytochemicals, antioxidant efficacies, and health effects – A comprehensive review

(2018) Sui Kiat Chang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Flavonols and ellagic acid derivatives in peels of different species of jabuticaba ( Plinia spp.) identified by HPLC-DAD-ESI/MS n

(2018) Nathália de Andrade Neves et al.   FOOD CHEMISTRY

Nutritional and bioactive potential of Myrtaceae fruits during ripening

(2018) Siluana Katia Tischer Seraglio et al.   FOOD CHEMISTRY

Extraction techniques and analysis of anthocyanins from food sources by mass spectrometry: An update

(2018) Paulina Ongkowijoyo et al.   FOOD CHEMISTRY

Small Brazilian wild fruits: Nutrients, bioactive compounds, health-promotion properties and commercial interest

(2018) Iramaia Angélica Neri-Numa et al.   FOOD RESEARCH INTERNATIONAL

Effect of microencapsulated Jabuticaba ( Myrciaria cauliflora ) extract on quality and storage stability of mortadella sausage

(2018) Juliana C. Baldin et al.   FOOD RESEARCH INTERNATIONAL

Phenolic-rich jaboticaba ( Plinia jaboticaba (Vell.) Berg) extracts prevent high-fat-sucrose diet-induced obesity in C57BL/6 mice

(2018) Márcio Hércules Caldas Moura et al.   FOOD RESEARCH INTERNATIONAL

Effect of jabuticaba ( Myrciaria jaboticaba (Vell) O. Berg) and jamelão ( Syzygium cumini (L.) Skeels) peel powders as colorants on color-flavor congruence and acceptability of yogurts

(2018) Daniela De Grandi Castro Freitas-Sá et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba ( Myrciaria cauliflora ) peel

(2018) Ludmilla C. Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Jaboticaba extract prevents prediabetes and liver steatosis in high-fat-fed aging mice

(2018) C.A. Lamas et al.   Journal of Functional Foods

Jaboticaba berry peel intake increases short chain fatty acids production and prevent hepatic steatosis in mice fed high-fat diet

(2018) Ângela Giovana Batista et al.   Journal of Functional Foods

Polyphenols from Brazilian native Myrtaceae fruits and their potential health benefits against obesity and its associated complications

(2018) Carlos M Donado-Pestana et al.   Current Opinion in Food Science

Protein beverages containing anthocyanins of jabuticaba

(2018) Juliana de Cássia Gomes ROCHA et al.   Food Science and Technology

Phenolic Compounds Determined by LC-MS/MS and In Vitro Antioxidant Capacity of Brazilian Fruits in Two Edible Ripening Stages

(2018) Fabiana Della Betta et al.   PLANT FOODS FOR HUMAN NUTRITION

Correction: Lipid profile, cardiovascular disease and mortality in a Mediterranean high-risk population: The ESCARVAL-RISK study

(2018) Domingo Orozco-Beltran et al.   PLoS One

Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features

(2018) Maria Almeida Neta et al.   Nutrients

Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies

(2018) Carline MARQUETTI et al.   Food Science and Technology

Jaboticaba peel powder and jaboticaba peel aqueous extract reduces obesity, insulin resistance and hepatic fat accumulation in rats

(2018) Sabrina Alves Lenquiste et al.   FOOD RESEARCH INTERNATIONAL

Aqueous extract of berry (Plinia jaboticaba) byproduct modulates gut microbiota and maintains the balance on antioxidant defense system in rats

(2018) Juliana Kelly da Silva-Maia et al.   JOURNAL OF FOOD BIOCHEMISTRY

Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract

(2018) Fuliang Han et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Anthocyanins in the Management of Metabolic Syndrome: A Pharmacological and Biopharmaceutical Review

(2018) Rozita Naseri et al.   Frontiers in Pharmacology

Efficacy of photoactivated Myrciaria cauliflora extract against Staphylococcus aureus infection – A pilot study

(2018) Denisar Palmito dos Santos et al.   JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY

Bioaccessibility of phenolic compounds in native and exotic frozen pulps explored in Brazil using a digestion model coupled with a simulated intestinal barrier

(2018) Aline Macedo Dantas et al.   FOOD CHEMISTRY

Maltodextrin, pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace

(2017) Ana Cardinale Pereira Souza et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of clarified Brazilian native fruit juices on postprandial glycemia in healthy subjects

(2017) Diully Mata Balisteiro et al.   FOOD RESEARCH INTERNATIONAL

Polyphenol and Ellagitannin Constituents of Jabuticaba (Myrciaria cauliflora) and Chemical Variability at Different Stages of Fruit Development

(2017) Luciane Dias Pereira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidative Stress, Synaptic Dysfunction, and Alzheimer’s Disease

(2017) Eric Tönnies et al.   JOURNAL OF ALZHEIMERS DISEASE

Jaboticaba byproduct encapsulation by lyophilization: pH and food application stability

(2017) Letícia M. Rodrigues et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Jabuticaba (Myrciaria jaboticaba) juice obtained by steam-extraction: phenolic compound profile, antioxidant capacity, microbiological stability, and sensory acceptability

(2017) Kim Ohanna Pimenta Inada et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba (Myrciaria jaboticaba ) juice

(2017) Kim OP Inada et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Functional tea from a Brazilian berry: Overview of the bioactives compounds

(2017) Juliana Kelly da Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Guidelines for the Management of Hypertension

(2017) Aram V. Chobanian   MEDICAL CLINICS OF NORTH AMERICA

Clustering according to urolithin metabotype explains the interindividual variability in the improvement of cardiovascular risk biomarkers in overweight-obese individuals consuming pomegranate: A randomized clinical trial

(2017) Antonio González-Sarrías et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Jaboticaba berry peel intake prevents insulin-resistance-induced tau phosphorylation in mice

(2017) Ângela G. Batista et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The role of the complement system in diabetic nephropathy

(2017) Allan Flyvbjerg   Nature Reviews Nephrology

Radical Scavenger Capacity of Jabuticaba Fruit (Myrciaria cauliflora) and Its Biological Effects in Hypertensive Rats

(2017) Camila Gabriela de Souza et al.   Oxidative Medicine and Cellular Longevity

Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

(2016) Patricia Morales et al.   FOOD CHEMISTRY

Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status: A pilot clinical study

(2016) Merichel Plaza et al.   FOOD CHEMISTRY

Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential option?

(2016) E.P.R. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Vinegar Production from Jabuticaba Fruits (Myrciaria jaboticaba) Using Immobilized Acetic Acid Bacteria

(2016) Disney Ribeiro Dias et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

From inflammation to cancer

(2016) A. Korniluk et al.   IRISH JOURNAL OF MEDICAL SCIENCE

Myrciaria cauliflora extracts attenuate diabetic nephropathy involving the Ras signaling pathway in streptozotocin/nicotinamide mice on a high fat diet

(2016) Chia-Chun Wu et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Myrciaria cauliflora extract improves diabetic nephropathy via suppression of oxidative stress and inflammation in streptozotocin-nicotinamide mice

(2016) Jeng-Dong Hsu et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Jabuticaba (Myrciaria cauliflora) Seeds: Chemical Characterization and Extraction of Antioxidant and Antimicrobial Compounds

(2016) Ana Carolina Mendes Hacke et al.   JOURNAL OF FOOD SCIENCE

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity

(2016) Juliana Cristina Baldin et al.   MEAT SCIENCE

Urolithins, the rescue of “old” metabolites to understand a “new” concept: Metabotypes as a nexus among phenolic metabolism, microbiota dysbiosis, and host health status

(2016) Francisco A. Tomás-Barberán et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Insoluble-Bound Phenolics in Food

(2016) Fereidoon Shahidi et al.   MOLECULES

Protective effect and induction of DNA repair by Myrciaria cauliflora seed extract and pedunculagin on cyclophosphamide-induced genotoxicity

(2016) Rangel Moreira Silva et al.   MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS

In VitroEvaluation of the Antioxidant Activity and Wound Healing Properties of Jaboticaba (Plinia peruviana) Fruit Peel Hydroalcoholic Extract

(2016) Heloisa da S. Pitz et al.   Oxidative Medicine and Cellular Longevity

Chemistry, Pharmacology and Health Benefits of Anthocyanins

(2016) Antonella Smeriglio et al.   PHYTOTHERAPY RESEARCH

Scope of Hydrolysable Tannins as Possible Antimicrobial Agent

(2016) Sanmuga Priya Ekambaram et al.   PHYTOTHERAPY RESEARCH

Prooxidant Activity of Polyphenols, Flavonoids, Anthocyanins and Carotenoids: Updated Review of Mechanisms and Catalyzing Metals

(2016) Samira Eghbaliferiz et al.   PHYTOTHERAPY RESEARCH

Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation

(2016) María F. Basanta et al.   Journal of Functional Foods

Simulation of in vitro digestion coupled to gastric and intestinal transport models to estimate absorption of anthocyanins from peel powder of jabuticaba, jamelão and jambo fruits

(2016) Fernanda Marques Peixoto et al.   Journal of Functional Foods

Diabetes mellitus and oxidative stress—A concise review

(2016) Ullah Asmat et al.   SAUDI PHARMACEUTICAL JOURNAL

JABUTICABA PEEL IN THE PRODUCTION OF COOKIES FOR SCHOOL FOOD: TECHNOLOGICAL AND SENSORY ASPECTS

(2015) Márcio Fernando Cardoso Zago et al.   CIENCIA E AGROTECNOLOGIA

Antidepressant-Like and Antioxidant Effects ofPlinia trunciflorain Mice

(2015) Cassia Sacchet et al.   Evidence-based Complementary and Alternative Medicine

Vasorelaxant and Hypotensive Effects of Jaboticaba Fruit (Myrciaria cauliflora) Extract in Rats

(2015) Daniela Medeiros Lobo de Andrade et al.   Evidence-based Complementary and Alternative Medicine

Jaboticaba (Plinia trunciflora (O. Berg) Kausel) fruit reduces oxidative stress in human fibroblasts cells (MRC-5)

(2015) Caroline Calloni et al.   FOOD RESEARCH INTERNATIONAL

Jaboticaba peel and jaboticaba peel aqueous extract shows in vitro and in vivo antioxidant properties in obesity model

(2015) Sabrina Alves Lenquiste et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound extraction of phenolics and anthocyanins from jabuticaba peel

(2015) Sueli Rodrigues et al.   INDUSTRIAL CROPS AND PRODUCTS

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

(2015) Sona Skrovankova et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Validated Method for the Characterization and Quantification of Extractable and Nonextractable Ellagitannins after Acid Hydrolysis in Pomegranate Fruits, Juices, and Extracts

(2015) Rocío García-Villalba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage

(2015) Patrícia Leal de Almeida et al.   MEAT SCIENCE

Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions

(2015) Kim Ohanna Pimenta Inada et al.   Journal of Functional Foods

Inflammatory Reaction in Neurological Diseases

(2015) Hung-Chen Wang et al.   Biomed Research International

Jaboticaba Pomace Powder Obtained as a Co-product of Juice Extraction: A Comparative Study of Powder Obtained from Peel and Whole Fruit

(2014) Poliana Deyse Gurak et al.   FOOD RESEARCH INTERNATIONAL

Ellagic Acid Metabolism by Human Gut Microbiota: Consistent Observation of Three Urolithin Phenotypes in Intervention Trials, Independent of Food Source, Age, and Health Status

(2014) Francisco A. Tomás-Barberán et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Intake of jaboticaba peel attenuates oxidative stress in tissues and reduces circulating saturated lipids of rats with high-fat diet-induced obesity

(2014) Ângela Giovana Batista et al.   Journal of Functional Foods

Antioxidant potential and vasodilatory activity of fermented beverages of jabuticaba berry (Myrciaria jaboticaba)

(2014) Luísa Z.C. Martins de Sá et al.   Journal of Functional Foods

Freeze-dried jaboticaba peel powder improves insulin sensitivity in high-fat-fed mice

(2013) Nathalia R. V. Dragano et al.   BRITISH JOURNAL OF NUTRITION

Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia)

(2013) Daniela Fracassetti et al.   FOOD CHEMISTRY

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats

(2013) Marcela Roquim Alezandro et al.   FOOD RESEARCH INTERNATIONAL

Phytochemistry and health benefits of jaboticaba, an emerging fruit crop from Brazil

(2013) Shi-Biao Wu et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg

(2013) Marcela Roquim Alezandro et al.   FOOD RESEARCH INTERNATIONAL

Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt

(2013) Ana Paula de Carvalho Alves et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Bioactive and Marker Compounds from Two Edible Dark-Colored Myrciaria Fruits and the Synthesis of Jaboticabin

(2013) Shi-Biao Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Myrciaria cauliflora Peel Flour Had a Hypolipidemic Effect in Rats Fed a Moderately High-Fat Diet

(2013) Clináscia R.R. Araújo et al.   JOURNAL OF MEDICINAL FOOD

Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties

(2013) Mariana Casagrande Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Edible berries: Bioactive components and their effect on human health

(2013) Shivraj Hariram Nile et al.   NUTRITION

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

(2013) Jara Pérez-Jiménez et al.   NUTRITION RESEARCH REVIEWS

Bioactive compounds and health benefits of exotic tropical red–black berries

(2013) André Gustavo Vasconcelos Costa et al.   Journal of Functional Foods

Bioavailability of anthocyanins and derivatives

(2013) Iva Fernandes et al.   Journal of Functional Foods

Freeze-dried jaboticaba peel added to high-fat diet increases HDL-cholesterol and improves insulin resistance in obese rats

(2012) Sabrina Alves Lenquiste et al.   FOOD RESEARCH INTERNATIONAL

Jaboticaba peel: Antioxidant compounds, antiproliferative and antimutagenic activities

(2012) Alice Vieira Leite-Legatti et al.   FOOD RESEARCH INTERNATIONAL

Metabolite Profiling of Jaboticaba (Myrciaria cauliflora) and Other Dark-Colored Fruit Juices

(2012) Shi-Biao Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

MILD ALKALINE HYDROLYSIS IS AN EFFICIENT AND LOW-COST METHOD FOR IMPROVING THE FREE PHENOLIC CONTENT AND HEALTH BENEFIT OF POMEGRANATE PEEL EXTRACT

(2012) BENGUO LIU et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Anthocyanins, pigment stability and antioxidant activity in jabuticaba [Myrciaria cauliflora (Mart.) O. Berg]

(2012) Annete de Jesus Boari Lima et al.   Revista Brasileira de Fruticultura

Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2 as solvent

(2011) Diego T. Santos et al.   FOOD RESEARCH INTERNATIONAL

The anthocyanin cyanidin-3-O-β-glucoside, a flavonoid, increases hepatic glutathione synthesis and protects hepatocytes against reactive oxygen species during hyperglycemia: Involvement of a cAMP–PKA-dependent signaling pathway

(2011) Wei Zhu et al.   FREE RADICAL BIOLOGY AND MEDICINE

Optimization of bioactive compounds extraction from jabuticaba (Myrciaria cauliflora) skins assisted by high pressure CO2

(2011) Diego T. Santos et al.   Innovative Food Science & Emerging Technologies

Antioxidant Potential of Rat Plasma by Administration of Freeze-Dried Jaboticaba Peel (Myrciaria jaboticaba Vell Berg)

(2011) Alice V. Leite et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization and economic evaluation of pressurized liquid extraction of phenolic compounds from jabuticaba skins

(2011) Diego T. Santos et al.   JOURNAL OF FOOD ENGINEERING

Optimization of Fermentation Conditions for Production of the Jabuticaba (Myrciaria cauliflora) Spirit Using the Response Surface Methodology

(2011) Whasley Ferreira Duarte et al.   JOURNAL OF FOOD SCIENCE

Chemical and Antidiarrheal Studies of Plinia cauliflora

(2011) Tatiana M. Souza-Moreira et al.   JOURNAL OF MEDICINAL FOOD

Cyanidin 3-glucoside attenuates obesity-associated insulin resistance and hepatic steatosis in high-fat diet-fed and db/db mice via the transcription factor FoxO1

(2011) Honghui Guo et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg)

(2011) Lucile T Abe et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sugars, organic acids, minerals and lipids in jabuticaba

(2011) Annete de Jesus Boari Lima et al.   Revista Brasileira de Fruticultura

The hidden face of food phenolic composition

(2010) I. Tarascou et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Bioavailability of Anthocyanins and Ellagitannins Following Consumption of Raspberries by Healthy Humans and Subjects with an Ileostomy†

(2010) Rocío González-Barrio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The diarrhoeogenic and antidiarrhoeal bidirectional effects of rhubarb and its potential mechanism

(2010) Yi Qin et al.   JOURNAL OF ETHNOPHARMACOLOGY

Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

(2010) Whasley F. Duarte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anthocyanins: Natural Colorants with Health-Promoting Properties

(2010) Jian He et al.   Annual Review of Food Science and Technology

High Contents of Nonextractable Polyphenols in Fruits Suggest That Polyphenol Contents of Plant Foods Have Been Underestimated

(2009) Sara Arranz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavonols in fresh and processed Brazilian fruits

(2009) Rosemary Hoffmann-Ribani et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Adipose tissue as an endocrine organ

(2009) Sandra Galic et al.   MOLECULAR AND CELLULAR ENDOCRINOLOGY

Survey of medicinal plants used in the region Northeast of Brazil

(2009) Maria de Fátima Agra et al.   Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy

Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits

(2008) Kurt A. Reynertson et al.   FOOD CHEMISTRY

Water-soluble dietary fibers and cardiovascular disease

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