Canadian Prairie Berries: Bioactive Compounds and Their Potential Health Benefits

ABSTRACT

The Canadian prairies are home to several underutilized berries, including Vitis riparia (wild grape), Prunus virginiana L (chokecherry), Ribes hirtellum (gooseberry), and Amelanchier alnifolia L (Saskatoon berry). These berries are traditionally consumed due to their perceived health benefits and are known for their ability to thrive in cold climates. One of the key reasons for their health benefits is the presence of phenolic compounds, which are one of the bioactive molecules found in berries that promote good health. Each berry species contains a diverse array of phenolic compounds such as anthocyanins, flavonols, flavan-3-ols, and proanthocyanidins, among others. These phenolic compounds contribute to the distinct flavors, colors, and aromas of the berries. Phenolic compounds are known for their high antioxidant activity, and there has been growing interest in identifying their potential health benefits. The consumption of these berries has been traditionally linked to perceived health benefits, and emerging scientific evidence supports their potential as functional foods. Studies have shown that these prairie berries may have anti-inflammatory, anti-cancer, anti-diabetic, anti-neurodegenerative, and cardiovascular health-promoting effects, among others. Additionally, their high antioxidant activity may help to reduce oxidative stress and protect against cellular damage, which could contribute to the prevention of degenerative diseases. Therefore, this review aims to provide an overview of the types of berries that are grown in the Canadian prairies, their bioactive compounds, and the related health benefits they may offer.

GRAPHICAL ABSTRACT

KEYWORDS:

• Prairie berries
• phenolic compounds
• fatty acids
• antioxidants
• health benefits

Disclosure statement

No potential conflict of interest was reported by the authors.

Author contributions

Planning and supervision C.W., N.B., and T.N.; writing, and original draft preparation, and editing C.K.; review and editing, C.K., C.W., N.B., and T.N.; All authors have read and agreed to the published version of the manuscript.

Additional information

Funding

The work was supported by the Natural Sciences and Engineering Research Council [RGPIN 2020-07136] and Agriculture and Agri Food Canada [Grant ID: J-002621]