Ellagitannins from red raspberry (Rubus idaeus L.): a comprehensive review on chemistry characteristics and beneficial effects

Abstract

In red raspberry (Rubus idaeus L.), ellagitannins constitute the predominant class of polyphenols, accounting for 53–76% of the total polyphenolic content, and their health-promoting potential is becoming increasingly evident. This review systematically delineates the chemical structures of ellagitannins, extraction and analytical techniques, in vivo metabolic pathways, and their multiple biological activities. It aims to provide the food science and nutrition community with an authoritative reference on ellagitannins in red raspberry and to guide their development and application as core ingredients for next-generation functional foods and nutraceuticals.