Elderberry (Sambucus
nigra L.) is
rich in many bioactive compounds and exhibits diverse health functions,
of which an understanding can be helpful for its better utilization
in the food industry. This review mainly summarizes recent studies
about the bioactive compounds and health functions of elderberry,
highlighting the potential mechanism of action. In addition, the applications
of elderberry in foods are also discussed. Elderberry contains diversely
bioactive ingredients, such as (poly)phenolic compounds and terpenoid
compounds. Recent studies report that some food processing methods
can affect the content of bioactive compounds in elderberry. Additionally,
elderberry exhibits various health functions in vitro and in vivo, including antioxidant, anti-inflammatory,
anticancer, anti-influenza, antimicrobial, antidiabetic, cardiovascular
protective, and neuroprotective activities, and their potential molecular
mechanisms are associated with regulating some key signaling pathways
and molecular targets. Up to now, there have been limited clinical
trials supporting the health benefits of elderberry. Overall, elderberry
is a promising dietary source of bioactive ingredients and has the
potential to be developed into functional foods or nutraceuticals
for preventing and treating certain chronic diseases.