Identification and dietary relevance of antioxidants from raspberry

M.J. Beekwilder, R.D. Hall, C.H. de Vos

    Research output: Contribution to journalArticleAcademicpeer-review

    92 Citations (Scopus)


    In this paper we review the current literature on antioxidants from fruit of red raspberry (Rubus idaeus) and place these in context concerning what is known from other food species. The review concentrates on the methods of antioxidant testing, the diversity of antioxidants in raspberry, effects of ripeness, cultivar, storage and processing techniques, and the bioavailability of raspberry antioxidants in humans after eating the fruit. It is clear that raspberry, like several other fruits and vegetables such as tomato, strawberry, kiwi and broccoli, represents a valuable contrasting source of potentially healthy compounds and can represent an important component of a balanced diet
    Original languageEnglish
    Pages (from-to)197-205
    Issue number4
    Publication statusPublished - 2005


    • ellagic acid
    • vitamin-c
    • red raspberries
    • capacity
    • anthocyanins
    • phenolics
    • ellagitannins
    • storage
    • fruits
    • flavonoids


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