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REVIEW PAPER
Potential anticancer properties of berries from organic production – a review
1
Warsaw University of Life Sciences (WULS-SGGW), Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities ul. Nowoursynowska 159C, 02-776 Warszawa, Poland
Journal of Research and Applications in Agricultural Engineering 2018;63(2):106-108
KEYWORDS
ABSTRACT
Berries belong to the best dietary sources of bioactive compounds, mainly phenolic compounds (phenolic acids, flavonoids including anthocyanins and flavonols, tannins) and vitamin C (ascorbic acid). These compounds, either individually or combined, are responsible for various health benefits of berries, in that protective effects to lower the risk of various cancers. Over the last 25 years, a significant number of research studies have compared the contents of phenolics and vitamins, nutritionally relevant minerals, toxic metals, pesticide residues and macronutrients in crops from organic and non-organic production systems. The most recent meta-analysis summarizing the results of 343 peer-reviewed studies comparing plant food from organic and conventional production concluded that organic products are, on average, characterized by significantly higher concentrations of various antioxidants (i.e. phenolic compounds) and much lower incidence of pesticide residues than their conventional comparators. This finding suggests that berries from organic production may have a grater health effects than non-organic ones. In this paper research on anticancer properties of berries and their bioactive compounds is reviewed.
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