Jaboticaba: Chemistry and Bioactivity

  • Natália Crialeison Balbo Vall Ribeiro
  • Andressa Mara Baseggio
  • Vicki SchlegelEmail author
Reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)


The jaboticaba is a fruit native to Brazil that grows in the wild throughout the country but is also cultivated on a low-scale basis by small farmers. Research is currently being reported that jaboticaba is a rich source of bioactive compounds, particularly the phenolic compounds. For example, high levels of the anthocyanins, cyanidin-3-O-glucoside and delphinidin-3-O-glucoside, and ellagitannins/ellagic acid are the predominant phenols present in jaboticaba and reside primarily in the peel and seeds of the fruit. These substances have been linked to multiple health benefits, including the prevention and/or mitigation of oxidation, inflammation, atherosclerosis risk factors, cancer, and conditions involved with metabolic syndrome. The fruit, or substances therein, has also been shown to enhance the immune system and gut microbiome. Therefore, the objective of this manuscript is to review the health-promoting properties exerted by jaboticaba or the compounds that reside in the fruit demonstrated throughout the literature, with an emphasis on the phenols.


Jaboticaba Bioactive agents Phenols Flavonoids Anthocyanins Ellagic acid Gallic acid Health benefits Dietary bioactivity Ellagitannins 

List of Abbreviations


Adenine triphosphate (ATP)


Cluster of differentiation 40 protein


Cluster of differentiation 83 protein


Cluster of differentiation 86 protein


Deoxyribonucleic acid




Hydrogen peroxide


Human beta defensin 2


High-density lipoprotein


High-density lipoprotein cholesterol


Human immunodeficiency virus


Inducible nitric oxide synthase


Low-density lipoprotein


Low-density lipoprotein cholesterol


Lectin-like oxidized low-density lipoprotein receptor


Metabolic syndrome


Matrix metalloproteinase


Nitric oxide


Reactive nitrogen species


Reactive oxygen species


Secretory leukocyte protease inhibitor


Total cholesterol




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Copyright information

© This is a U.S. government work and not under copyright protection in the U.S.; foreign copyright protection may apply 2019

Authors and Affiliations

  • Natália Crialeison Balbo Vall Ribeiro
    • 1
  • Andressa Mara Baseggio
    • 1
  • Vicki Schlegel
    • 2
    Email author
  1. 1.Department of Food Science, Faculty of Food EngineeringUniversity of CampinasCampinasBrazil
  2. 2.Department of Food Science and TechnologyUniversity of Nebraska LincolnLincolnUSA

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