Reference Number: 255
Year: 2010
Link: Link to original paper
Health: Inflammation
Nutrition: Anthocyanins | Fibre | Polyphenols
Inclusions: Berries>Raspberries | Berries>Strawberries
Summary
We use a lot of berries at the Sourdough School, both in the sourdough bread and in jams and fruit compotes. We also make beautiful syrups. Because berries are a good source of polyphenols, especially anthocyanins, micronutrients, and fibre. In epidemiological and clinical studies, these constituents have been associated with improved cardiovascular risk profiles. Human intervention studies using chokeberries, cranberries, blueberries, and strawberries (either fresh, as juice, or freeze-dried), or purified anthocyanin extracts have demonstrated significant improvements in LDL oxidation, lipid peroxidation, total plasma antioxidant capacity, dyslipidemia, and glucose metabolism. Benefits were seen in healthy subjects and in those with existing metabolic risk factors. Underlying mechanisms for these beneficial effects are believed to include upregulation of endothelial nitric oxide synthase, decreased activities of carbohydrate digestive enzymes, decreased oxidative stress, and inhibition of inflammatory gene expression and foam cell formation. Though limited, these data support the recommendation of berries as an essential fruit group in a heart-healthy diet.
What does this mean for bakers?
Including berries in our baking could potentially have significant health benefits, particularly for cardiovascular health. At the school we use berries in our Sourdough Sponge Cake and our White Chocolate & Blueberry Bread. Berries can also be used to make preserves to accompany home baked sourdough.