Reference Number: 366
- Mulberry (Morus sp.) fruits provide high levels of anthocyanins, quercetin glycoside, and chlorogenic acid. Recently, mulberry’s polyphenols and their functionalities are spotlighted in different ex vivo and in vivo studies. Meanwhile, the deficiency of systematic knowledge on the health effects and polyphenols composition greatly hinders the development of mulberry as a sustainable fruit. This review briefly summarises the polyphenol compositions, metabolism, health benefits, and their stability in different mulberry production steps. These claimed health effects include anti-oxidative, anti-cancer, anti-diabetes, anti-obesity, and other related effects. However, although the current evidence is promising, further clinical studies are needed to evaluate the role of mulberries’ polyphenols to support human health. Besides, the mechanisms by which they confer the health benefits, the bioavailability studies on mulberry’s polyphenols are also scarce. We compile the research findings from the available literatures within the last two decades, and we also suggest some future perspectives in this review.
What does this mean for a Baker?
This is a very interesting study which highlights the potential health benefits of consuming Mulberry fruit. The study found that Mulberry fruit has many nutritional benefits, including being very high in polyphenols which display antioxidant activity. It has been suggested that consuming Mulberry fruit may help to reduce the risk of developing cancer, obesity and diabetes. Why not try adding more mulberry fruits to your sourdough bakes? Try making these Mulberry Batards.