Elderberry (Sambucus nigra L.): Bioactive Compounds, Health Functions, and Applications

Elderberry (Sambucus nigraL.) is rich in many bioactive compounds and exhibits diverse health functions, of whichan understanding can be helpful for its better utilization in the food industry. This review mainly summarizes recent studies aboutthe bioactive compounds and health functions of elderberry, highlighting the potential mechanism of action. In addition, theapplications of elderberry in foods are also discussed. Elderberry contains diversely bioactive ingredients, such as (poly)phenoliccompounds and terpenoid compounds. Recent studies report that some food processing methods can affect the content of bioactivecompounds in elderberry. Additionally, elderberry exhibits various health functionsin vitroandin vivo, including antioxidant, anti-inflammatory, anticancer, anti-influenza, antimicrobial, antidiabetic, cardiovascular protective, and neuroprotective activities, andtheir potential molecular mechanisms are associated with regulating some key signaling pathways and molecular targets. Up to now,there have been limited clinical trials supporting the health benefits of elderberry. Overall, elderberry is a promising dietary source ofbioactive ingredients and has the potential to be developed into functional foods or nutraceuticals for preventing and treating certainchronic diseases.

Automated summary

The review focuses on the bioactive compounds and health functions of elderberry, including antioxidant, anti-inflammatory, anticancer activities. It discusses how food processing methods can impact the content of bioactive compounds in elderberry, and the limited clinical trials supporting its health benefits.