Lingonberry (<i>Vaccinium vitis-idaea</i> L.) Fruit Phenolic Bioactivities—A Review of In Vitro and In Vivo Human Studies

Abstract

This review is focused on the effects of lingonberry (Vaccinium vitis-idaea L.) fruit phenolic compounds in human in vitro cells and in vivo clinical studies. Studies with lingonberries, lingonberry juice/lingonberry nectar/fermented lingonberry juice, and phenolic fractions with active molecules are reviewed. Lingonberry’s bioactive substances have a diverse range of antimicrobial, anti-inflammatory, antiproteolytic, anticancer, and antioxidant properties. Fermentation of lingonberries and modulation of the dysbiotic microbiome to a more symbiotic composition by favoring the growth of lactobacilli and inhibiting the growth of human opportunistic pathogens are discussed. Research results suggest that more studies on humans are needed.

Keywords

• lingonberries
• <i>Vaccinium vitis-idaea</i> L.
• phenolics
• human studies
• bioactive molecules
• fermentation