[Aldulaimi O., 2017. General overview of phenolics from plant to laboratory, good antibacterials or not. Pharmacogn. Rev. 11, 123-127.10.4103/phrev.phrev_43_16562851728989246]Search in Google Scholar
[Anisimovienë N., Rubinskienë M., Viðkelis P., Stackevièienë E., Stanys V., Ðikðnianas T. etal., 2009. Anthocyanins in currants, cherries, blueberries, and antioxidative activity of berry extracts. Zemdirbyste 96, 158-167.]Search in Google Scholar
[Bishayee A., Mbimba T., Thoppil R.J., Háznagy-Radnai E., Sipos P., Darvesh A.S. etal., 2011. Anthocyaninrich black currant (Ribes nigrum L.) extract affords chemoprevention against diethylnitrosamine-induced hepatocellular carcinogenesis in rats. J. Nutr. Biochem. 22, 1035-1046.10.1016/j.jnutbio.2010.09.00121216582]Search in Google Scholar
[Blando F., Gerardi C., Nicolleti J., 2004. Sour cherry (Prunus cerasus L.) anthocyanins as ingredients for functional foods. J. Biomed. Biotechnol. 5, 253-258.10.1155/S1110724304404136108289815577186]Search in Google Scholar
[Burger O., Ofek I., Tabak M., Weiss E.I., Sharon N., Neeman, I., 2000. A high molecular mass constituent of cranberry juice inhibits Helicobacter pylori adhesion to human gastric mucus. FEMS Immunol. Med. Microbiol. 29, 295-301.10.1111/j.1574-695X.2000.tb01537.x11118911]Search in Google Scholar
[Cisowska A., Wojnicz D., Hendrich A.B., 2011. Anthocyanins as antimicrobial agents of natural plant origin. Nat. Prod. Commun. 6, 149-156.10.1177/1934578X1100600136]Search in Google Scholar
[Cooke D., Steward W.P., Gescher A.J., Marczylo T., 2005. Anthocyanins from fruits and vegetables – Does bright colour signal cancer chemopreventive activity. Eur. J. Cancer. 41, 1931-1940.10.1016/j.ejca.2005.06.00916084717]Search in Google Scholar
[Da Silva Pinto A.D.S., Kwon Y.I., Apostolidis E., Lajolo F.M., Genovese M.I., Shetty K., 2010. Evolution of red currants (Ribes rubrum L.), black currants (Ribes nigrum L.), red and green gooseberries (Ribes uva-crispa) for potential management of type 2 diabetes and hypertension using in vitro models. J. Food Biochem. 34, 639-660.10.1111/j.1745-4514.2009.00305.x]Search in Google Scholar
[Daglia M., 2012. Polyphenols as antimicrobial agents. Curr. Opin. Biotechnol. 23, 174-181.10.1016/j.copbio.2011.08.00721925860]Search in Google Scholar
[De Pascual-Teresa S., Sanchez-Ballesta M.T., 2008. Anthocyanins: from plant to health. Phytochem. Rev. 7, 281-299.10.1007/s11101-007-9074-0]Search in Google Scholar
[Del Rio D., Rodriguez-Mateos A., Spencer J.P.E., Tognolini M., Borges G., Crozier A., 2013. Dietary (poly)phenolics in human health: structures, bioavailability, and evidence of protective effects against chronic diseases. Antiox. Redox Signal. 18, 1818-1892.10.1089/ars.2012.4581361915422794138]Search in Google Scholar
[Djordjević B., Savikin K., Zdunić G., Janković T., Vulić T., Oparnica C. etal., 2010. Biochemical properties of red currant varieties in relation to storage. Plant Foods Hum. Nutr. 65, 326-332.10.1007/s11130-010-0195-z]Search in Google Scholar
[Durst R.W., Wrolstad R., 2001. Separation and characterization of anthocyanins by HPLC. In: Current Protocols in Food Analytical Chemistry. R.E. Wrolstad (Ed.), Wiley, New York, USA, F1.3.1-F1.3.13.10.1002/0471142913.faf0103s00]Search in Google Scholar
[Gatto, M.T., Falcocchio, S., Grippa, E., Mazzanti, G., Battinelli, L., Nicolosi, G. etal., 2002. Antimicrobial and anti-lipase activity of quercetin and its C2-C163-O-acyl-esters. Bioorg. Med. Chem. 10, 269-272.10.1016/S0968-0896(01)00275-9]Search in Google Scholar
[Havsteen B.H., 2002. The biochemistry and medical significance of the flavonoids. Pharmacol. Ther. 96, 67-202.10.1016/S0163-7258(02)00298-X]Search in Google Scholar
[He J., Guisti M.M., 2010. Anthocyanins: natural colorants with health-promoting properties. Ann. Rev. Food Sci. Technol. 1, 163-18710.1146/annurev.food.080708.10075422129334]Search in Google Scholar
[Heinonen M., 2007. Antioxidant activity and antimicrobial effect of berry phenolics – a Finnish perspective. Mol. Nutr. Food Res. 51, 684-691.10.1002/mnfr.20070000617492800]Search in Google Scholar
[Hjalmarsson I., Wallace B., 2007. Gooseberry and currant in Sweden: History and cultivar development. In: Plant Breeding Reviews Vol. 29. J. Janick (Ed.), John Wiley and Sons Inc., New Jersey, USA, 145-175.10.1002/9780470168035.ch3]Search in Google Scholar
[Horbowicz M., Kosson R., Grzesiuk A., Dêbski H., 2008. Anthocyanins of fruit and vegetables – their occurence, analysis and role in human nutrition. Veg. Crop. Res. Bull. 68, 5-22.10.2478/v10032-008-0001-8]Search in Google Scholar
[Howell A.B., 2002. Cranberry proanthocyanidins and the maintenance of urinary tract health. Crit. Rev. Food Sci. Nutr. 42, 273-278.10.1080/1040839020935191512058985]Search in Google Scholar
[Hummer K.E., Dale A., 2010. Horticulture of Ribes. Forest Pathol. 40, 251-263.10.1111/j.1439-0329.2010.00657.x]Search in Google Scholar
[Jordheim M., Måge F., Andersen Ø.M., 2007. Anthocyanins in berries of Ribes including gooseberry cultivars with a high content of acylated pigments. J. Agric. Food Chem. 55, 5529-5535.10.1021/jf0709000]Search in Google Scholar
[Khalid N., Fawad S.A., Ahmed I., 2011. Antimicrobial activity, phytochemical profile and trace minerals of black mulberry (Morus nigra L.) fresh juice. Pak. J. Bot. 43, 91-96.]Search in Google Scholar
[Kim D.-O., Heo H.J., Kim, Y.J., Yang H.S., Lee C.Y., 2005. Sweet and sour cherry phenolics and their protective effects on neuronal cells. J. Agric. Food Chem. 53, 9921-9927.10.1021/jf0518599]Search in Google Scholar
[Kong J.-M., Chia L.-S., Goh N.-K., Chia T.-F., Brouillard R., 2003. Analysis and biological activities of anthocyanins. Phytochemistry 64, 923-933.10.1016/S0031-9422(03)00438-2]Search in Google Scholar
[Lee B.-B., Cha M.-R., Kim S.-Y., Park E., Park H.-R., Lee S.-C., 2007. Antioxidative and anticancer activity of extracts of cherry (Prunus serrulata var. spontanea) blossoms. Plant Foods Hum. Nutr. 62, 79-84.10.1007/s11130-007-0045-917577669]Search in Google Scholar
[Liegiûtë S., Majienë D., Trumbeckaitë S., Liobikas J., Bendokas V., Stanys V. etal., 2009. Anthocyanin composition and antimicrobial activity of sour cherry (Prunus cerasus L.) fruit extracts. Zemdirbyste 96, 141-148.]Search in Google Scholar
[Liobikas J., Trumbeckaitë S., Bendokas V., Baniulis D., Majienë D., Kopustinskienë D.M. etal., 2009. Pro-apoptotic effect of black currant (Ribes nigrum L.) berry extracts on rat heart mitochondria, Zemdirbyste 96, 149-157.]Search in Google Scholar
[Liu Y., Black M.A., Caron L., Camesano T.A., 2006, Role of cranberry juice on molecular-scale surface characteristics and adhesion behavior of Escherichia coli. Biotechnol. Bioeng. 93, 297-305.10.1002/bit.2067516142789]Search in Google Scholar
[Lugasi A., Hóvári J., Kádár G., Denes F., 2011. Phenolics in raspberry, blackberry and currant cultivars grown in Hungary. Acta Alimentaria 40, 52-64.10.1556/AAlim.40.2011.1.8]Search in Google Scholar
[Maatta K., Kamal-Eldin A., Törrönen R., 2001. Phenolics compounds in berries of black, red, green and white currants (Ribes sp.). Antiox. Redox Signal. 3, 981-993.10.1089/15230860131720352111813993]Search in Google Scholar
[Manach C., Scalbert A., Morand C., Remesy C., Jimenez L., 2004. Polyphenols: food sources and bioavailability. Am. J. Clin. Nutr. 79, 727-747.10.1093/ajcn/79.5.72715113710]Search in Google Scholar
[Mattila P.H., Hellström J., Karhu S., Pihlava J.-M. Veteläinen M., 2016. High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties. Food Chem. 204, 14-20.10.1016/j.foodchem.2016.02.05626988470]Search in Google Scholar
[Moyer R.A., Hummer K.E., Finn C.E., Frei B., Wrolstad R.E., 2002. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes. J. Agric. Food Chem. 50, 519-525.10.1021/jf011062r11804523]Search in Google Scholar
[Nohynek L.J., Alakomi H.-L., Kahkonen M.P., Heinonen M., Helander I.M., Oksman-Caldentey K.-M. etal., 2006. Berry phenolics: antimicrobial properties and mechanisms of action against severe human pathogens. Nutr. Cancer 54, 18-32.10.1207/s15327914nc5401_416800770]Search in Google Scholar
[Nour V., Trandafir I., Ionica M.E., 2011. Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars. Fruits 66, 353-362.10.1051/fruits/2011049]Search in Google Scholar
[Ozgen M., Scheerens J.C., Reese R.N., Miller R.A., 2010. Total phenolic, anthocyanin contents and antioxidant capacity of selected elderberry (Sambucus canadensis L.) accessions. Pharmacogn. Mag. 6, 198-203.10.4103/0973-1296.66936295038220931079]Search in Google Scholar
[Pantelidis G.E., Vasilakakis M., Manganaris G.A., Diamantidis G., 2007. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem. 102, 777-783.10.1016/j.foodchem.2006.06.021]Search in Google Scholar
[Puupponen-Pimia R., Nohynek L., Meier C., Kahkonen M., Heinonen M., Hopia A. etal., 2001. Antimicrobial properties of phenolic compounds from berries. J. Appl. Microbiol. 90, 494-507.10.1046/j.1365-2672.2001.01271.x11309059]Search in Google Scholar
[Rodriguez-Mateos A., Vauzour D., Krueger C.G., Shanmuganayagam D., Reed J., Calani L. etal., 2014. Bioavailability, bioactivity and impact on health of dietary flavonoids and related compounds: an update. Arch. Toxicol. 88, 1803-1853.10.1007/s00204-014-1330-725182418]Search in Google Scholar
[Savoia D., 2012. Plant-derived antimicrobial compounds: alternatives to antibiotics. Future Microbiol. 7, 979-990.10.2217/fmb.12.6822913356]Search in Google Scholar
[Shipp J., Abdel-Aal E.-S.M., 2010. Food application and physiological effects of anthocyanins as functional food ingredients. Open Food Sci. J. 4, 7-22.10.2174/1874256401004010007]Search in Google Scholar
[Slinkard K., Singleton V.L., 1977. Total phenol analysis: automation and comparison with manual methods. Am. J. Enol. Vitic. 28, 49-55.10.5344/ajev.1974.28.1.49]Search in Google Scholar
[Szajdek A., Borowska E. J., 2008. Bioactive compounds and health-promoting properties of berry fruits: A review. Plant Foods Hum. Nutr. 63, 147-156.10.1007/s11130-008-0097-518931913]Search in Google Scholar
[Xia E.Q., Deng G.F., Guo Y.J., Li H.B., 2010. Biological activities of polyphenols from grapes. Int. J. Mol. Sci. 11, 622-646.10.3390/ijms11020622285285720386657]Search in Google Scholar
[Yamanaka A., Kimizuka R., Kato T., Okuda K., 2004. Inhibitory effects of cranberry juice on attachment of oral streptococci and biofilm formation. Oral Microbiol. Immunol. 19, 150-154.10.1111/j.0902-0055.2004.00130.x15107065]Search in Google Scholar