Blackberry Leaves as New Functional Food? Screening Antioxidant, Anti-Inflammatory and Microbiological Activities in Correlation with Phytochemical Analysis

• Main Authors: Magdalena Paczkowska-Walendowska (Author), Anna Gościniak (Author), Daria Szymanowska (Author), Dominik Szwajgier (Author), Ewa Baranowska-Wójcik (Author), Piotr Szulc (Author), Dagna Dreczka (Author), Marek Simon (Author), Judyta Cielecka-Piontek (Author)
• Format: Book
• Published: MDPI AG, 2021-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Blackberry fruits are recognized as functional foods while blackberry leaves are outside this classification and they also contain active compounds with health-promoting potential. Therefore, the aim of this study was the phytochemical analysis of blackberry leaves of varieties (Chester, Loch Ness,...