“…It is evident that among phytochemicals and other nutrients, polyphenolic compounds and ascorbic acid may be considered as the most valuable health beneficial constituents, which have been reported in various anatomical parts of Sorbus spp. The polyphenolics, which may influence the colour and flavour, have demonstrated antioxidant [54,81], antidiabetic [11,82] anti-hyperlipidemic [83], anti-inflammatory [84], antimicrobial [85], anticancer [86,87] antiviral [67], antifungal [79], antitumoral [88], anti-periodontal [89], and anti-osteoarthritis [90] effects, as well as vasoprotective [84], neuroprotective [26,91,92], cardioprotective [36], hepatoprotective [7], properties and COX-2 (cyclooxygenase-2) inhibitory [93] activities. Many of these activities are correlated to antioxidant capacity of bioactive compounds, which at cellular level may neutralize excessive reactive oxygen species, and thereby protect important biomolecules in the conditions of oxidative stress, which can cause cellular injury and development of chronic diseases.…”