Wild berries and related wild small fruits as traditional healthy foods

Abstract

The consumption of cultivated berry species (e.g., strawberries, blueberries) has increased dramatically in the last two decades after consumers appreciated them as flavorful, convenient and healthy fruits. Wild berries and similar small wild fruits are traditionally consumed around the world by local people as safe, nutritious, tasty, and versatile foods. These wild fruits have played an important role in the nutrition and bio-cultural aspects of rural communities. Like their commercial counterparts, wild berries contain important nutrients and bioactive compounds that may prevent or delay some chronic diseases attributed to oxidative stress and chronic inflammation. This review provides a comprehensive appraisal of the chemical and bioactive components in wild berry species and their traditional uses as foods around the globe. Presently, wild berries and similar wild small fruits are novel food sources that inspire applications as culinary products, processed foods, and nutraceuticals. Further research is needed to validate the content and action of bioactive components responsible for health claims. Sustainable commercial exploitation of wild berries should consider biocultural, environmental, and socio-economic aspects.

Keywords:

• Bioactive compounds
• biocultural heritage
• food consumption
• novel fruits
• sustainability
• wild berries

Conflicts of interest

The authors declare no conflict of interest.

Data availability statement

All the relevant data used for the paper are in the text or in the cited references.

Additional information

Funding

The authors receive funding from project 1180082, Fondo Nacional de Desarrollo Científico y Tecnológico (FONDECYT) – Chile, and a grant from the Technological Centers of Excellence with Basal Financing ANID-Chile to the Cape Horn International Center (CHIC- ANID PIA/BASAL PFB210018).