## 4 Discussion  
### Red Fruits: Health-Promoting Properties and Benefits  
The term \"red fruits\" refers to a collection of fruits that are either black or red in color, often in the form of berries. Examples include strawberries, cherries, red raspberries, black raspberries, blackberries, clanberries, blueberries, blackcurrants, and grapes [5]. Red fruits are widely acknowledged for their abundance of essential nutrients, such as vitamins (A, C, and E), minerals (calcium, phosphorus, iron, magnesium, potassium, sodium, manganese, and copper), as well as dietary fibers and antioxidants, particularly anthocyanins and ellagitanns [5; 6; 7; 22]. Vitamin C, also known as ascorbic acid, is the predominant chemical found in red fruits and serves as a primary antioxidant in this fruit category. Blueberries have the highest concentration of ascorbic acid among fruits, whereas raspberries have a comparable amount to strawberries, and blackberries have a lesser concentration [5; 23]. Cranberries have been recently classified as a novel functional food and nutraceutical, being recognized for their distinctive role in preserving urinary tract health [24]. Red fruits are rich in phenolic compounds, specifically phenolic acids (hydroxycinnamic and hydroxybenzoic acids), flavonoids (flavanols, flavonols, and anthocyanins), and stilbenes (resveratrol), which are the primary classes of phenolic compounds found in these fruits [5]. Similarities in the phenolic content can be observed among red fruits belonging to the same plant family and genus. Flavonols and hydroxycinnamic acids are commonly found in the _Ericaceae_ family, specifically in the Vaccinium genus (which includes bilberries, blueberries, cranberries, and linguonberries) [5; 25; 26; 27; 28; 29]. On the other hand, gooseberries, black currants, and red currants (which belong to the _Grossulariaceae_ family, genus Ribes) are mainly characterized by the presence of flavonoids [30; 31]. Ellagic acid is the primary phenolic compound found in fruits belonging to the _Rosaceae_ family, namely the species Fragaria and Rubus (strawberries and red raspberries) [31; 32; 33]. Although red fruits may seem identical, each species has its own characteristics. As an example, [PERSON] et al. documented that blueberries have significant amounts of quercetin and caffeic acid [34], while bilberries and linguonberries retain lower levels of quercetin [5]. Phenolic compounds possess antioxidant capabilities that hinder the spread of free radicals by stabilizing them via donating a single electron or a hydrogen atom [35; 36]. Hence, consuming red fruits with antioxidant characteristics on a regular basis lowers the levels of RONS in the body, hence reducing the likelihood of developing the mentioned illnesses [3; 37; 38]. For instance, [PERSON] et al. demonstrated that strawberries contain abundant anti-inflammatory phenolics, specifically anthocyanins [39]. These compounds have been proven to reduce the inflammation and oxidative stress that occur after a meal in overweight individuals who are otherwise healthy. This effect is particularly pronounced when the strawberry drink is consumed prior to the meal, as indicated by [PERSON] et al. [5]. Also, anthocyanins are widely recognized as the predominant and most significant category of phenolic compounds found in red fruits, responsible for their blue, purple, red, or black pigmentation [5]. Furthermore, the composition of anthocyanins in fruits and their extracts is associated with several biological characteristics, particularly in reducing the likelihood of multiple illnesses caused by oxidative damage to cells [40; 41; 42; 43; 44]. In addition, they possess antibacterial characteristics, as shown by [PERSON] et al. [45], and antiviral activities, as shown by [PERSON] et al. [46]. Moreover, these chemicals play a crucial role in determining the distinct sensory characteristics of red fruits and facilitating the development of diverse industrial technologies.