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(bilberry) is known to be a functional food, presenting its fruits in the form of a small dark\nblueberry. This coloration is due to its high content in anthocyanin, being also associated with bilberries\u2019 beneficial\nhealth effects. In the bilberry industry, there is a very high annual loss of this fruit due to the less aesthetic\nshape or appearance, in which they cannot be considered suitable for sale and are therefore disposed of as biological\nwaste. Therefore, it is of great importance to valorize this fruit and this review aimed to completely characterize\nthe fruits of V. myrtillus in order to comprehend the relationship between their consumption and the beneficial\neffects regarding consumer\u2019s health. Thus, this review provides a description of the nutritional and bioactive\ncompounds present in bilberry fruits, followed by their beneficial health effects. An overview of the natural pigments\npresent in these fruits was also explored, focusing particularly in the anthocyanins composition, which\nrepresents the most widely studied class of bioactive compounds of V. myrtillus fruits. Finally, industrial applications\nof these fruits and by-products, as an efficient approach to the production of value-added products with\neconomical and environmental impact, were also discussed.<\/jats:p>\n<\/jats:sec>\n<jats:sec>\n<jats:title>:<\/jats:title>\n<jats:p>In general, V. myrtillus is a rich source of micronutrients and phytochemical compounds, such as organic acids,\nsugars, vitamins, fibers and phenolic compounds (anthocyanin and non-anthocyanin compounds), with nutritional\nand functional properties, that justify the growing interest in these berries, not only for food applications, but also\nin the pharmaceutical industry.<\/jats:p>\n<\/jats:sec>","DOI":"10.2174\/1381612826666200317132507","type":"journal-article","created":{"date-parts":[[2020,3,17]],"date-time":"2020-03-17T14:24:41Z","timestamp":1584455081000},"page":"1917-1928","update-policy":"https:\/\/doi.org\/10.2174\/bsp_crossmark_policy","source":"Crossref","is-referenced-by-count":99,"title":["Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review"],"prefix":"10.2174","volume":"26","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3954-3833","authenticated-orcid":true,"given":"T\u00e2nia C. S. 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