Editing Berry (section)

== Phytochemicals and color==
Once [[ripen]]ed, berries have a contrasting color to their background (often of green leaves), making them visible and attractive to [[frugivorous]] animals and birds.{{zwj}}<ref name="lee">{{cite book | url=https://books.google.com/books?id=M3e5wyFJY-8C&q=pigments | title=Nature's Palette: The Science of Plant Color | publisher=[[University of Chicago Press]] |last= Lee |first= David | year=2010 | pages=58–59 | isbn=978-0-226-47105-1}}</ref> This assists the wide [[biological dispersal|dispersal]] of the plants' seeds.{{zwj}}<ref name=lee/>

Berry colors are due to natural [[phytochemical]]s, including [[plant pigment]]s, such as [[anthocyanin]]s, together with other [[flavonoid]]s localized mainly in berry [[Peel (fruit)|skins]], seeds and leaves.{{zwj}}<ref name=lee/><ref>{{cite web|url=http://lpi.oregonstate.edu/ss01/anthocyanin.html|title=The Possible Health Benefits of Anthocyanin Pigments and Polyphenolics|last=Wrolstad|first=Ronald E.|year=2001|publisher=[[Linus Pauling Institute]], Oregon State University|access-date=7 July 2014|archive-url=https://web.archive.org/web/20140707173920/http://lpi.oregonstate.edu/ss01/anthocyanin.html |archive-date=7 July 2014}}</ref><ref>{{cite journal|journal=[[J Agric Food Chem]]|year=2006|volume=54|issue=20|pages=7692–702|title=Metabolite profiling of grape: Flavonols and anthocyanins|vauthors=Mattivi F, Guzzon R, Vrhovsek U, Stefanini M, Velasco R |pmid=17002441|doi=10.1021/jf061538c|bibcode=2006JAFC...54.7692M }}</ref><ref>{{cite journal|journal=[[Phytochemistry (journal)|Phytochemistry]]|year=2015|volume=110|pages=46–57|doi=10.1016/j.phytochem.2014.11.018|title=Fruit-localized photoreceptors increase phenolic compounds in berry skins of field-grown Vitis vinifera L. cv. Malbec |vauthors=González CV, et al |pmid=25514818|bibcode=2015PChem.110...46G |hdl=11336/17493|hdl-access=free}}</ref> Although berry pigments have [[antioxidant]] properties ''{{nowrap|[[in vitro]]}}'',{{zwj}}<ref>{{cite journal |vauthors=Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL |s2cid=25573388 |title=Lipophilic and hydrophilic antioxidant capacities of common foods in the United States |journal=[[Journal of Agricultural and Food Chemistry]]|volume=52 |issue=12 |pages=4026–37 |date=June 2004 |pmid=15186133 |doi=10.1021/jf049696w |bibcode=2004JAFC...52.4026W }}</ref> there is no [[physiological]] evidence established to date that berry pigments have actual antioxidant or any other functions within the human body.{{zwj}}<ref>{{cite web | url=http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/flavonoids | title=Flavonoids | publisher=Linus Pauling Institute, Oregon State University, Corvallis | work=Micronutrient Information Center | date=2016 | access-date=2 November 2016}}</ref> Consequently, it is not permitted to claim that foods containing polyphenols have antioxidant health value on product labels in the United States or Europe.{{zwj}}<ref>[https://www.fda.gov/OHRMS/DOCKETS/98fr/FDA-1995-N-0400-GDL.pdf Guidance for Industry, Food Labeling; Nutrient Content Claims; Definition for "High Potency" and Definition for "Antioxidant" for Use in Nutrient Content Claims for Dietary Supplements and Conventional Foods] U.S. Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition, June 2008</ref><ref name=efsa>{{cite journal |author=EFSA Panel on Dietetic Products, Nutrition and Allergies |title=Scientific Opinion on the substantiation of health claims related to various food(s)/food constituent(s) and protection of cells from premature aging, antioxidant activity, antioxidant content and antioxidant properties, and protection of DNA, proteins and lipids from oxidative damage pursuant to Article 13(1) of Regulation (EC) No 1924/2006 |journal=[[EFSA Journal]] |volume=8 |issue=10 |page=1752 |year=2010 |location=[[Parma, Italy]] |doi=10.2903/j.efsa.2010.1752|doi-access=free }}</ref>