Black chokeberry (Aronia melanocarpa) and its products as potential health-promoting factors - An overview

Background: Black chokeberry fruits (Aronia melnocarpa) are used in the food industry for the production of juices, preserves, tinctures, fruit teas and dietary supplements. Fresh, unprocessed black chokeberry fruits however are rarely consumed due to their bitter taste, resulting from the presence of a significant amount of polyphenols. Polyphenols are biofactors that determine the high activity of black chokeberries, including proanthocyanidins, anthocyanins, phenolic acids, flavonols, and flavanols. Black chokeberry fruit and products have great health-promoting potential as they reduce the risk factors of the metabolic syndrome. Many studies showed the beneficial effects of black chokeberries in frequent co-morbidities such as dyslipidaemia, hypertension, obesity, glucose metabolism disorders, proinflammatory conditions and thrombosis risk. Black chokeberry has the probable potential to inhibit the development of various types of cancers, including leukaemia, breast and intestinal cancer as well as cancer stem cells. Scope and approach: This publication reviewed the scientific research regarding the health benefits of black chokeberry fruits and isolated compounds. These findings may be essential in future research with regard to black chokeberry based functional food products. Key findings and conclusions: Black chokeberry can be considered as promising component of novel food with increased biological potential. However, like other highly bioactive plants and products of natural origin, black chokeberry requires wide-ranging studies on humans to determine its safety, efficacy, as well as mechanisms of action.