![]() The higher relative content of cyanidin glycosides was linked to geographical and environmental factors in the northernmost latitudes of Finland. Wild Alaskan lingonberry displayed only cyanidin glycosides as the dominant anthocyanin, with non-detectable levels of peonidins. Anthocyanin glycosides, the pigments responsible for the blue and red colors in berries, are the most abundant phenolic compounds in lingonberries. Proanthocyanidins (PAC) exhibited the highest levels in wild Alaskan lingonberry (278.8 mg/100 g FW), which was comparable to the PAC content of the same species in Finland (260 mg/100 g FW). The total flavonoids content in wild lingonberry from Poland ranged from 522–647 μmol/100 g FW for the ethanol-water extract and 255–353 μmol/100 g FW for the water extract (Poland). The highest ACN concentration accumulated in lingonberry from Alaska (194.6 mg/100 g FW). In cultivated lingonberries (US), the total anthocyanin (ACN) content ranged from 27.4 to 52.6 mg/100 g, depending on the cultivar, while total anthocyanins in wild fruits were in the range of 33–47 mg/100 g FW in Poland and 77.5 mg/100 g FW for berries grown in Finland. Significantly lower results (360–410 mg/100 g FW) were reported for various lingonberry extracts grown in the southern Labrador area in Canada. ![]() The mean concentration of the phenolic compounds in cultivated lingonberries grown in a research plot in Oregon (United States) was estimated at 566 mg/100 g (range 431–660 mg/100 g FW). The solubility of phenolics is higher in alcohols thus, for the ethanol-water extract, higher results were obtained. The total phenolics content in wild lingonberry growing in Alaska was in the range of 624.4 mg/100 g FW, while lingonberry grown in the forests in central Poland had total phenolics in the range of 582–760 mg/100 g FW for the ethanol-water extract and 436–636 mg/100 g FW for the water extract. However, there is some variation between the content and profile of the phenolics in lingonberry fruit, depending on the region they grow in, cultivar, growing environment, ripening stage, weather, soil conditions, and extraction methods. Polyphenolics, such as flavonoids, polyphenolic acids, anthocyanins, procyanidins, organic acids, vitamins (A, B1, B2, B3, and C), potassium, calcium, magnesium, and phosphorous, have been found in lingonberries. Lingonberry fruits are a rich source of dietary micronutrients and bioactive compounds, including vitamins, polyphenols, and minerals. ![]() Moreover, lingonberry intake has been associated with a beneficial health effect in preventing and treating brain aging and neurodegenerative disorders. Lingonberries have been shown to prevent diet-induced obesity and low-grade inflammation in diabetic animals. Traditionally they have been used for their antiseptic and antimicrobial properties. In vivo and in vitro studies have indicated various potential health beneficial effects of lingonberries, such as anti-inflammatory, antioxidant, and anticancer activities. However, in recent years, they have gained increased interest due to their high content and complex composition of phenolics and health-promoting effects. Lingonberries ( Vaccinium vitis-idaea) are closely related to cranberries ( Vaccinium oxycoccus), but they are less known and popular than cranberries. The fruit is also rich in functional compounds, such as fibers and minerals. Lingonberries are classed as “superfruits”, being particularly rich in antioxidants such as vitamins C, A, and E (tocopherol) and polyphenols. They are a primary dietary source of anthocyanins and other phenolics for people living in the Scandinavian area. The berries are consumed as food in many different ways and forms, such as raw or cooked in lingonberry jam, compote, juice, or syrup. The berries are mainly collected from the wild however, some cultivars are produced on a small scale, but lingonberry plant breeding is still in its infancy. They grow wild in Northern countries’ forests, Central Europe, Russia, and Canada. ![]() Lingonberry ( Vaccinium vitis-idaea L.) is a small red berry of the Ericaceae family and the genus Vaccinium.
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