Co-administration of probiotics and vitamin D reduced disease severity and complications in patients with Parkinson's disease: a randomized controlled clinical trial.

RATIONALE: Probiotics have beneficial effects on the nervous system by modulating the gut-brain axis. Additionally, vitamin D supplementation presents a potential way for ameliorating neuropsychological disorders, particularly in regions with a high prevalence of vitamin D deficiency. OBJECTIVES: The current clinical trial aimed to investigate the role of co-administered supplementation of probiotics and Vitamin D on the different inflammatory aspects of patients with Parkinson's disease. METHODS: Forty-six patients with PD were recruited From the Functional Neurosurgery Research Center, Tehran, Iran. These patients were randomly allocated to one of the two treatment groups: Group A, who received probiotic/vitamin D supplements (n = 23), and Group B who received placebo capsules (n = 23) for 12 weeks. As primary outcomes, Interferon-Gamma (IFN-γ), interleukin 1 beta (IL-1ß), IL-6, IL-10, Tumor Necrosis Factor-Alpha (TNF-α), total antioxidant capacity (TAC), and malondialdehyde (MDA) in serum were evaluated at the baseline and the end of the trial. Moreover, Additional questionnaire-based factors including gastrointestinal symptom rating scale (GSRS), Beck Anxiety Inventory (BAI), and Unified Parkinson's Disease Rating Scale (UPDRS) were evaluated. RESULTS: Our findings demonstrated that the consumption of probiotic/vitamin D supplements leads to a significant decrease in IL-1ß, INF-γ, IL-6, and MDA levels, while showing a significant increase in IL-10 and TAC levels compared to the placebo group (P < 0.05). Additionally, it leads to a significant decrease in the disease severity, anxiety, and gastrointestinal problems in PD patients in comparison to the placebo group (P < 0.05). CONCLUSIONS: Given the acknowledged role of inflammation in the pathogenesis of Parkinson's disease on one hand, and the recognized anti-inflammatory and antioxidant effects associated with probiotics and vitamin D on the other hand, the concurrent administration of probiotics and vitamin D supplements emerges as a promising and potentially effective treatment option for individuals with PD.

Extrusion and Co-extrusion: A Technology in Probiotic Encapsulation with Alternative Materials.

Encapsulation, in particular extrusion and co-extrusion, is a common practice to protect probiotics from the harsh conditions of the digestive tract as well as processing. Hydrocolloids, including proteins and carbohydrates, natural or modified, are a group of ingredients used as the wall material in extrusion. Hydrocolloids, due to their specific properties, can significantly improve the probiotic survivability of the final powder during the microencapsulation process and storage. The present article will discuss the different kinds of hydrocolloids used for microencapsulation of probiotics by extrusion and co-extrusion, along with new sources of novel gums and their potential as wall material.

Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties.

Rice milling by-products extract and Persian grape syrup (Persian grape molasses), as the proper alternatives for milk ingredients and sucrose, respectively, can be considered a promising way to produce functional milk analogs. In this study, we studied the production of rice milling by-product extracts via the subcritical water extraction method, as a green method. The optimum extract was then fermented by Lactobacillus casei and Lactobacillus plantarum, and the different physicochemical, sensory, and rheological properties and the viability of these lactic acid bacteria were assessed during fermentation and certain intervals of 28-day storage. Considering rheological properties, the optimum rice milling by-product extract was recognized based on DOE analysis and the rheological curves of fermented drinks and Persian grape molasses were fitted by Herschel-Bulkley and Bingham models, respectively. The extract and also milk analog had excellent fitness with Herschel-Bulkley model, and this fermented milk analog showed a drop in the consistency index, flow behavior, and yield stress during the 28-day storage. According to the results, the viable cell count of Lactobacillus plantarum and Lactobacillus casei remained at 106-108 colony forming unit/ml after 28-day storage, which showed a combination of rice milling by-product ingredients and inulin had a positive effect on the survival rate of lactic acid bacteria. An increase in values of total phenolic compounds, as well as antioxidant activity observed during fermentation; however, these compounds dropped considerably during storage as a result of degradation and interaction with other compounds. Moreover, in terms of sensory evaluation, Lactobacillus plantarum drinks provided the highest overall acceptability among other samples on the 28th day.

A Critical Review on Akkermansia muciniphila: Functional Mechanisms, Technological Challenges, and Safety Issues.

Due to its physiological benefits from in vitro and in vivo points of view, Akkermansia muciniphila, a common colonizer in the human gut mucous layer, has consistently been identified as an option for the next-generation probiotic. A. muciniphila is a significant bacterium that promotes host physiology. However, it also has a great deal of potential to become a probiotic due to its physiological advantages in a variety of therapeutic circumstances. Therefore, it can be established that the abundance of A. muciniphila in the gut environment, which is controlled by many genetic and dietary variables, is related to the biological behaviors of the intestinal microbiota and gut dysbiosis/eubiosis circumstances. Before A. muciniphila is widely utilized as a next-generation probiotic, regulatory obstacles, the necessity for significant clinical trials, and the sustainability of manufacturing must be eliminated. In this review, the outcomes of recent experimental and clinical reports are comprehensively reviewed, and common colonization patterns, main factors involved in the colonization of A. muciniphila in the gut milieu, their functional mechanisms in establishing homeostasis in the metabolic and energy pathways, the promising delivery role of microencapsulation, potential genetic engineering strategies, and eventually safety issues of A. muciniphila have been discussed.

Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt.

Heracleum percicum essential oil (HEO) at various levels was encapsulated in chitosan nanoparticles and its potential application in yogurt was investigated. The values obtained for encapsulation efficiency, loading capacity, mean particle size, and zeta potential of nanoparticles were 39.12-70.22%, 9.14-14.26%, 201.23-336.17 nm, and + 20.19-46.37 mV, respectively. The nanoparticles had spherical shape with some holes as a result of drying process. In vitro release studies in acidic solution and phosphate buffer solution indicated an initial burst effect followed by slow release with higher release rate in acidic medium. Results of antibacterial activity revealed that Staphylococcus aureus and Salmonella typhimurium with inhibition zones of 21.04-38.10 and 9.39-20.56 mm were the most sensitive and resistant bacteria to HEO, respectively. Incorporation of encapsulated HEO into yogurt decreased pH and increased titratable acidity due to stimulation of starters' activity. Interaction of nanoparticles with proteins decreased syneresis in yogurt. Regarding antioxidant activity, a higher value was observed in yogurt containing encapsulated HEO after 14 days of storage due to degradation and release of essential oil from nanoparticles. In conclusion, application of HEO nanoparticles in yogurt could be a promising approach for development of functional food products such as yogurt with enhanced antioxidant properties.

Migration of Irganox 1010, Irganox 1076, and Titanium dioxide into Doogh and corresponding food simulant from laminated packaging.

Purpose: Doogh is a famous Iranian drink based on fermented milk. Laminated film is one of the most common packaging for this beverage in Iran. So, chemical substances of the packaging may migrate to the Doogh and endanger human health. Method: In this research, High-Performance Liquid Chromatography (HPLC) was used to determine the migration of Irganox 1010 and Irganox 1076 from the contact layer and inductively coupled plasma for Titanium dioxide (TiO2) from the second layer of three-layer laminate films into Doogh and acetic acid 3% (w/v). The influence of different storage temperatures and times was investigated by evaluating the samples stored in various conditions. The morphological, thermal and mechanical properties of the film, before and after contact with food simulant were further studied. Result: The highest amount of Irganox 1010 concentration of the tested samples were 0.8 ± 0.04 mg/l in acetic acid 3% (w/v), and 0.62 ± 0.04 mg/l in Doogh. The highest amount of TiO2 concentration were 0.25 ± 0.04 mg/l in acetic acid 3% (w/v), and 0.12 ± 0.02 mg/l in Doogh. The migration of Irganox 1076 was determined, but it was not detected. The results indicated that the food simulant had no significant effect on the microstructure and thermal properties of the polymer, but it reduced the mechanical properties. Conclusion: The results indicate the possible migrating of Irganox 1010 and TiO2 through laminate packaging into Doogh in some storage conditions. Since the migration value was low, the mentioned film was proven safe for Doogh packaging, imposing no hazards on human health.

Mayonnaise main ingredients influence on its structure as an emulsion.

Mayonnaise has a great potential for research and development. Today, consumers are seeking for healthier and natural food products. Generally, it is a blend of oil, egg, salt, lemon juice or vinegar and texture improvers which make its structure as oil in water emulsion. Each of mentioned ingredients has huge effects on mayonnaise emulsion quality. This paper presents information about how these components can change the mayonnaise rheological, stability and sensory attributes.

Physicochemical properties of saponin containing Acanthophyllum laxiusculum extract: example application in foam stability and qualitative parameters for malt beverage industry.

Aqueous Extract of Acanthophyllum laxiusculum root (AE) exhibited remarkable foaming profile, emulsification properties and antifungal activity due to the presence of high concentration of total saponins. Total phenolic compounds, another main component, accounted for the AE antioxidant activity. Spray drying of AE, as a thermal process, did not affect the foaming indices of A. laxiusculum Spray-dried Extract (SE) and is a recommended alternate for convenient application in food industry. Addition of SE to the malt extract at accepted levels of total saponin daily intake (below 50 mg/kg) showed positive attribution of malt and carbonation on the foaming quality of SE. Meanwhile, antioxidant activity of commercial malt beverage was enhanced by addition of phenolic compounds containing SE. The 20-60% antifungal inhibitory ratio of the SE developed here is within the applied range of total saponin that supports its application to inhibit the growth of Saccharomyces cerevisiae after malt beverage production. The bitter taste of SE was not sensed in malt beverage at 30 mg/kg total saponin content and suggested A. laxiusculum root extract as a natural additive in malt industry.

Antimicrobial Activity of Films and Coatings Containing Lactoperoxidase System: A Review.

The production of safe and healthy foodstuffs is considered as one of the most important challenges in the food industry, and achieving this important goal is impossible without using various processes and preservatives. However, recently, there has been a growing concern about the use of chemical preservatives and attention has been focused on minimal process and/or free of chemical preservatives in food products. Therefore, researchers and food manufacturers have been induced to utilize natural-based preservatives such as antimicrobial enzymes in their production. Lactoperoxidase, as an example of antimicrobial enzymes, is the second most abundant natural enzyme in the milk and due to its wide range of antibacterial activities, it could be potentially applied as a natural preservative in various food products. On the other hand, due to the diffusion of lactoperoxidase into the whole food matrix and its interaction and/or neutralization with food components, the direct use of lactoperoxidase in food can sometimes be restricted. In this regard, lactoperoxidase can be used as a part of packaging material, especially edible and coating, to keep its antimicrobial properties to extend food shelf-life and food safety maintenance. Therefore, this study aims to review various antimicrobial enzymes and introduce lactoperoxidase as a natural antimicrobial enzyme, its antimicrobial properties, and its functionality in combination with an edible film to extend the shelf-life of food products.

Zingiber officinale essential oil-loaded chitosan-tripolyphosphate nanoparticles: Fabrication, characterization and in-vitro antioxidant and antibacterial activities.

Zingiber officinale essential oil (ZEO) was encapsulated in chitosan nanoparticles at different concentrations using the emulsion-ionic gelation technique and its antioxidant and antibacterial effects were investigated. The results indicated that ZEO level had a significant effect on encapsulation efficiency (EE), loading capacity (LC), particle size and zeta potential. The value obtained for EE, LC, mean particle size and zeta potential were 49.11%-68.32%, 21.16%-27.54%, 198.13-318.26 nm and +21.31-43.57 mV, respectively. According to scanning electron micrographs, the nanoparticles had a spherical shape with some invaginations due to the drying process. The presence of essential oil within the chitosan nanoparticles was confirmed by Fourier transform infrared (FTIR) spectroscopy. In vitro release studies in simulated gastrointestinal fluid (SGF) and simulated intestinal fluid (SIF) indicated an initial burst effect followed by slow release with higher release rate in acidic medium of SGF. ZEO-loaded nanoparticles showed DPPH radical scavenging activity of 20%-61% which increased by raising the ZEO level. Moreover, results of antibacterial activity revealed that Staphylococcus aureus (with inhibition zones of 19-35.19 mm2) and Salmonella typhimurium (with inhibition zones of 9.78-17.48 mm2) were the most sensitive and resistant bacteria to ZEO, respectively. Overall, chitosan nanoparticles can be considered as suitable vehicles for ZEO and improve its stability and solubility.

Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products.

One of the most important challenges in the food industry is to produce healthy and safe food products, and this could be achieved through various processes as well as the use of different additives, especially chemical preservatives. However, consumer awareness and concern about chemical preservatives have led researchers to focus on the use of natural antimicrobial compounds such as bacteriocins. Pediocins, which belong to subclass IIa of bacteriocin characterized as small unmodified peptides with a low molecular weight (2.7-17 kDa), are produced by some of the Pediococcus bacteria. Pediocin and pediocin-like bacteriocins exert a broad spectrum of antimicrobial activity against Gram-positive bacteria, especially against pathogenic bacteria, such as Listeria monocytogenes through formation of pores in the cytoplasmic membrane and cell membrane dysfunction. Pediocins are sensitive to most protease enzymes such as papain, pepsin, and trypsin; however, they keep their antimicrobial activity during heat treatment, at low temperatures even at -80°C, and after treatment with lipase, lysozyme, phospholipase C, DNase, or RNase. Due to the anti-listeria activity of pediocin on the one hand and the potential health hazards associated with consumption of meat products on the other hand, this review aimed to investigate the possible application of pediocin in preservation of meat and meat products against L. monocytogenes.

Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics.

ABSTRACT: The study was devoted to developing a novel synbiotic beverage based on with millet, rye and alfalfa sprouts with a mixed culture of Lactobacillus casei and Lactobacillus plantarum. In this regard, the influences of incorporated prebiotics inulin and oligofructose on probiotics viability during the refrigerated storage (4 ± 1 °C, 28 days) as well as under the simulated gastric condition were investigated. The characteristics such as microbial viability, physicochemical properties (viscosity, pH, titrable acidity and radical scavenging activity) and sensorial evaluation were assessed. The synbiotic beverage produced contained 108 CFU ml-1 for L. casei, with a good survival throughout the storage period (108 CFU ml-1) and L. plantarum at sufficient levels (106 CFU ml-1) after about 21 days. Inulin and oligofructose promoted the growth of the strains and their viability under cold storage while conferring higher sensory scores. In this context, the beverages demonstrated acceptable sensory attributes. The viability (bacterial survival) of over 55% for all the strains was achieved under simulated gastric condition. Therefore, the introduced fermented beverage was a good food matrix from the viability of probiotics as well as under the gastric condition and sensory characteristics.

Stability of severe acute respiratory syndrome coronavirus 2 in dairy products.

The present investigation was performed to determine the stability of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) under several industrial processing situations in dairies, including pasteurization, freezing, and storage in acidic conditions. Ten treatments were selected, including high-temperature short-time (HTST)-pasteurized low-fat milk, low-temperature long-time-pasteurized low-fat milk, extended shelf life (ESL)-pasteurized low-fat milk, HTST-pasteurized full-fat milk, LTLT-pasteurized full-fat milk, ESL-pasteurized full-fat milk, pasteurized cream, ice cream frozen and stored at -20 or -80°C, and Doogh (as a fermented milk drink with initial pH < 3.5) refrigerated for 28 days. The viral particles were quantified by RT-PCR methodology. Besides, the virus infectivity was assessed through fifty-percent tissue culture infective dose (TCID50) assay. These products were seeded with a viral load of 5.65 log TCID50/mL as a simulated cross-contamination condition. Pasteurization techniques were sufficient for complete inactivation of the SARS-CoV-2 in the most dairy products, and 1.85 log TCID50/mL virus reduction in full-fat milk (fat content = 3.22%). Freezing (either -20°C or -80°C) did not result in a virally safe product within 60 days of storage. Storage at high acidic conditions (initial pH < 3.5) completely hampered the viral load at the end of 28 days of refrigerated storage. This research represents an important practical achievement that the routine HTST pasteurization in dairies was inadequate to completely inactivate the viral load in full-fat milk, probably due to the protective effect of fat content. Furthermore, freezing retain the virus infectivity in food products, and therefore, relevant contaminated foods may act as carriers for SARS-CoV-2.

Stability of SARS-CoV-2 as consequence of heating and microwave processing in meat products and bread.

The new severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) that was first found in 2019 in Wuhan, China, caused coronavirus disease 2019 (COVID-19). It then spread worldwide rapidly, causing the 2019-2020 coronavirus pandemic. To date, it has been indicated that various transmission ways might be participated in outbreaks of COVID-19. Among these, food products, whether raw or processed, might be carriers for SARS-CoV-2. Therefore, this study was aimed to evaluate the effect of cooking and microwave process of meat products and bread on the stability of SARS-CoV-2. In this regard, sausages and hamburger as meat products and toast bread were inoculated with a viral load of 5.70 log fifty percent tissue culture infective dose (TCID50)/mL in order to create a simulated cross-contamination condition. The results showed that frying of hamburger at 225ºC for about either 6 or 10 min resulted in complete inactivation of SARS-CoV-2. Furthermore, a 5-log decrease in SARS-CoV-2 load was observed in sausages as a consequence of cooking process at 78ºC for either 20 or 30 min. Additionally, the effect of microwave oven at power of 630 watt on stability of SARS-CoV-2 showed that exposing toast bread for either 30 s or 1 min in this power led to a 5-log decrease in SARS-CoV-2 load in the toast bread.

Effects of using different O2 scavengers on the qualitative attributes of bifidus yogurt during refrigerated storage.

Among the factors that adversely influence the viability of probiotics, the oxygen content of the product and the permeation of oxygen molecules through the packaging system have a noticeable role in the viability loss during the manufacture and storage of fermented milk products. The objective of this study was to examine the qualitative attributes of probiotic yogurt containing different O2 scavengers, including the commercial O2 absorber and cysteine-ascorbic acid. Bifidobacterium lactis BIA-7 and B. longum BIA-8 were used as probiotic strains for the production of bio-yogurts. The biochemical parameters, including the changes in pH, titratable acidity, redox potential and incubation time, were determined throughout the fermentation period at 30-min intervals. Also, the changes in viable count, pH, redox potential, titratable acidity, and dissolved oxygen were evaluated at 7-day intervals during the 28 days of refrigerated storage. In addition, the evaluation of rheological and sensory properties measured in the freshly made samples was carried out. The results showed that the utilization of different oxygen scavengers has an effective impact on the decrement of oxygen content and improvement of probiotic viability. As such, the population of B. lactis in the treatments containing various oxygen scavengers was maintained above 7 log CFU/mL throughout the refrigerated storage. Notwithstanding the effective function of cysteine-ascorbic acid in the enhancement of viability, the containing treatments had not only weaker gel structure probably due to short incubation time (360 min) and fast acidification [22.20-22.35 (˚D/min) × 10-2], but also lower sensory acceptance. Overall, the yogurt treatment containing commercial O2 scavenger and B. lactis indicated a great potential for the industrial applications. To the best of our knowledge, there is no study on the efficiency of commercial O2 absorber as a potential factor to maintain the viability of probiotics in yogurt.

Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt.

Paraprobiotics are inactivated probiotics that exert various health and technological benefits making them suitable for production of functional yogurt. In the present study, probiotic yogurt containing Lactobacillus acidophilus ATCC SD 5221 and Bifidobacterium lactis BB-12 and paraprobiotic yogurt containing inactivated form of the mentioned bacteria were produced and were compared regarding microbiological, biochemical, and physical properties during 28 days of storage at refrigerated temperature. Results revealed that the greatest mean pH drop rate, mean acidity increase rate, mean redox potential increase rate, final acidity and final redox potential were observed in yogurt containing inactivated L. acidophilus added before fermentation. The highest lactic acid after 28 days of storage was obtained in samples prepared by addition of paraprobiotic form of L. acidophilus after fermentation. Yogurt samples with B. lactis and L. acidophilus added after fermentation showed the highest and lowest acetic acid level, respectively after 28 days of storage. The samples containing L. acidophilus and B. lactis had the highest acetaldehyde on day 0 while on day 28, L. acidophilus had more impact on acetaldehyde generation in yogurts. Addition of paraprobiotics increased viability of starter cultures. In addition, incorporation of inactivated probiotic cells into yogurt resulted in lower syneresis and the higher WHC compared to probiotic yogurt samples. Regarding color parameters, it was observed that color parameters (a*, b* and L*) were not influenced by paraprobiotic in probiotic and paraprobiotic yogurts. Overall, it can be concluded that incorporation of paraprobiotics into yogurt involves less technological challenges and can be considered as a suitable appropriate alternative for probiotics in development of functional yogurt.

Yeast cells for encapsulation of bioactive compounds in food products: A review.

Nowadays bioactive compounds have gained great attention in food and drug industries owing to their health aspects as well as antimicrobial and antioxidant attributes. Nevertheless, their bioavailability, bioactivity, and stability can be affected in different conditions and during storage. In addition, some bioactive compounds have undesirable flavor that restrict their application especially at high dosage in food products. Therefore, food industry needs to find novel techniques to overcome these problems. Microencapsulation is a technique, which can fulfill the mentioned requirements. Also, there are many wall materials for use in encapsulation procedure such as proteins, carbohydrates, lipids, and various kinds of polymers. The utilization of food-grade and safe carriers have attracted great interest for encapsulation of food ingredients. Yeast cells are known as a novel carrier for microencapsulation of bioactive compounds with benefits such as controlled release, protection of core substances without a significant effect on sensory properties of food products. Saccharomyces cerevisiae was abundantly used as a suitable carrier for food ingredients. Whole cells as well as cell particles like cell wall and plasma membrane can act as a wall material in encapsulation process. Compared to other wall materials, yeast cells are biodegradable, have better protection for bioactive compounds and the process of microencapsulation by them is relatively simple. The encapsulation efficiency can be improved by applying some pretreatments of yeast cells. In this article, the potential application of yeast cells as an encapsulating material for encapsulation of bioactive compounds is reviewed.

Fructose and high fructose corn syrup: are they a two-edged sword?

High-fructose syrups are used as sugar substitutes due to their physical and functional properties. High fructose corn syrup (HFCS) is used in bakery products, dairy products, breakfast cereals and beverages, but it has been reported that there might be a direct relationship between high fructose intake and adverse health effects such as obesity and the metabolic syndrome. Thus, fructose has recently received much attention, most of which was negative. Although studies have indicated that there might be a correlation between high fructose-rich diet and several adverse effects, however, the results of these studies cannot be certainly generalised to the effects of HFCS; because they have investigated pure fructose at very high concentrations in measurement of metabolic upsets. This review critically considered the advantages and possible disadvantages of HFCS application and consumption in food industry, as a current challenging issue between nutritionists and food technologists.

Food products as potential carriers of SARS-CoV-2.

At present, humanity is confronting with a novel life-threatening challenge from the COVID-19 pandemic infectious disease caused by the novel coronavirus SARS-CoV-2. To date, the various transmission modes of SARS-CoV-2 have not been completely determined. Food products might be carriers for SARS-CoV-2. The COVID-19 pandemic not only can spread through the respiratory tract like SARS and MERS but also the presence of the SARS-CoV-2 RNA in feces of several patients, shows the possibility of their fecal-oral route spread. Besides, people with gastric problems, including gastric intestinal metaplasia and atrophic gastritis, may be susceptible to this kind of COVID-19 infection. Accordingly, food may act as a potential vehicle of SARS-CoV-2 due to whether carry-through or carry-over contaminations. Considering carry-over, SARS-CoV-2 spread from personnel to food products or food surfaces is feasible. Beyond that, some shreds of evidence showed that pigs and rabbits can be infected by SARS-CoV-2. Thus, viral transmission through meat products may be conceivable, indicating carry-through contamination. As the spread rate of SARS-CoV-2 is high and its stability in different environments, especially food processing surfaces, is also remarkable, it may enter foods in whether industrialized processing or the traditional one. Therefore, established precautious acts is suggested to be applied in food processing units. The present review elucidates the risk of various staple food products, including meat and meat products, dairy products, bread, fruits, vegetables, and ready-to-eat foods as potential carriers for transmission of SARS-CoV-2.

Insights to potential antihypertensive activity of berry fruits.

Hypertension is one of the main risk factors for cardiovascular disease and causes widespread morbidity and mortality worldwide. Although several antihypertensive drugs have been proposed for management of high blood pressure, changing lifestyle, including diet, has attracted interest recently. In this sense, consumption of fruits and vegetables, which are rich in vitamins, minerals, and phytochemicals, has been assigned as an efficient therapeutics. Berry fruits contain various bioactive compounds with potential health implications such as antioxidant, antimicrobial, anticancer, and anti-inflammatory properties. The main mechanisms responsible for antihypertensive activity mainly arise from the activity of flavonoids, minerals, and vitamins, as well as fibers. The objective of this review is to provide a summary of studies regarding the effect of berry fruits on the hypertensive animals and humans. The mechanisms involved in reducing blood pressure by each group of compounds have been highlighted. It can be concluded that berries' bioactive compounds are efficient in mitigation of hypertension through improvement of vascular function, angiotensin-converting enzyme's (ACE) inhibitory activity, increasing endothelial nitric oxide synthase (eNOS) activity, and nitric oxide (NO) production, besides anti-oxidative and anti-inflammatory activities. These fruits can be considered as potential sources of invaluable compounds for development of antihypertensive foods and pharmaceuticals.