Showing Food Black crowberry
| General Information | |||||||||||
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| Name | Black crowberry | ||||||||||
| Scientific Name | Empetrum nigrum | ||||||||||
| Description | Black crowberry, Empetrum nigrum, is a flowering plant species native to the northern hemisphere with a near circumboreal distribution. The fruit is mostly eaten in countries with subarctic and arctic climates, such as Alaska, Canada, and Scandinavian countries. The fruit is used to make juices, jams, and wines, often mixed with other berries. The fresh fruit is dark purple to black in color, with a slightly acidic, bitter, and astringent taste, which improves after freezing. The high tannin content is responsible for its astringent taste. Black crowberry is rich in antioxidants and has potential health benefits, including anti-inflammatory properties (PMID: 27941619). The most notable chemical in black crowberry is anthocyanin, a powerful antioxidant (PMID: 27114994). The fruit has been used in traditional medicine for its antiseptic and anti-inflammatory properties. A peculiar mode of preparation involves freezing the fruit to reduce its astringency, making it more palatable for consumption. | ||||||||||
| Primary ID | FOOD00075 | ||||||||||
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| Classification | |||||||||||
| Group | Fruits | ||||||||||
| Sub-Group | Berries | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Ericales | ||||||||||
| Family | Ericaceae | ||||||||||
| Genus | Empetrum | ||||||||||
| Species | nigrum | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 23743 | ||||||||||
| Wikipedia ID | Empetrum nigrum | ||||||||||
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| References | |||||||||||
| Content Reference | — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||