The antioxidant activity of blackthorn fruits (Prunus Spinosa L.) review


Cristina Liliana Mitroi, Andrei Gherman, Marina Gociu, Gabriel Bujancă, Emilia Niculina Cocan, Laura Rădulescu, Corina Iuliana Megyesi*, Ariana Velciov

Volume 28, Issue 3;
Pages: 288-291; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


In many developed countries, the interest of consumers for the nutritional quality of food, especially for healthy products is constantly growing [16]. Prunus Spinosa L. contains many biologically active polyphenolic compounds, such as: phenolic acids, flavonoids, anthocyanins, coumarins etc. [5]. Blackthorn fruits have long been used in folk medicine and processed by people in households [1]. In order to prevent the negative effects resulting from the action of free radicals on the body, are used food antioxidants which can reduce the risk of diseases related to redox processes in the body. Antioxidants are widely used in the food industry to extend the shelf life of foods. Several research groups have admitted blackthorn as a new source of antioxidants [17].

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