ABSTRACT
Berry fruit are a rich source of polyphenols, especially flavonoids (anthocyanins, flavonols, flavan-3-ols, and proanthocyanidins) and ellagitannins. Many hydroxybenzoic and hydroxycinnamic acid derivatives are also present in the fruit. Due to genetic differences, which are most apparent in variations in fruit color, berry fruit vary significantly in both phenolic composition and content.
