Join us on a journey of exploration about this exciting berry!

Various groups around the world are focusing their attention on haskap berries. We are continuously looking to improve our knowledge base and commission our own research to find out how to deliver delicious and healthy products to our consumers. And we take science very seriously.

As part of our commitment to evidence-based research we host a symposium twice a year in Nova Scotia where local researchers can present their latest findings. The main research areas are looking at the chemical composition of the berries, product development with retention of bioactive compounds, and haskap health benefits.

Our latest research project will be looking at which wild bees and other insects are involved in haskap pollination, and how best to preserve their natural habitat and forage in our orchards.

We will keep sharing new and exciting research on everything haskap on this page.

Chemical composition

Chmiel T, Abogado D, Wardencki W. (2014). Optimization of capillary isotachophoretic method for determination of major macroelements in blue honeysuckle berries (Lonicera caerulea L.) and related products. Anal. Bioanal. Chem., 406: 4965–4986

Jurikova T, Sochor J, Rop O, et al. (2012). Evaluation of polyphenolic profile and nutritional value of non-traditional fruit species in the Czech Republic—a comparative study. Molecules, 17: 8968–8981

Khattab R, Brooks MS, Ghanem A. (2015). Phenolic analyses of haskap berries (Lonicera caerulea L.): spectrophotometry versus high performance liquid chromatography. International Journal of Food Properties, 19: 1708–1725

Kusznierewicz B, Piekarska A, Mrugalska B, et al. (2012). Phenolic composition and antioxidant properties of Polish blue-berried honeysuckle genotypes by HPLC–DAD–MS, HPLC postcolumn derivatization with ABTS or FC, and TLC with DPPH visualization. J. Agric. Food Chem., 60: 1755–1763

Lefèvre I, Ziebel J, Guignard C, et al. (2011). Evaluation and comparison of nutritional quality and bioactive compounds of berry fruits from Lonicera caerulea, Ribes L. species and Rubusidaeus grown in Russia. J. Berry Res., 1: 159–167

Product development

Celli GB, Brooks MS, Ghanem A. (2016). Development and evaluation of a novel alginate-based in situ gelling system to modulate the release of anthocyanins. Food Hydrocoll., 60: 500–508

Celli GB, Ghanem A, Brooks MS. (2016). Optimized encapsulation of anthocyanin-rich extract from haskap berries (Lonicera caerulea L.) in calcium-alginate microparticles. J. Berry Res., 6: 1–11

Celli GB, Khattab R, Ghanem A, Brooks MS. (2016). Refractance Window™ drying of haskap berry – Preliminary results on anthocyanin retention and physicochemical properties. Food Chem., 194: 218–221

Khattab R, Celli GB, Ghanem A, Brooks MS. (2015). Effect of thawing conditions on polyphenol content and antioxidant activity of frozen haskap berries (Lonicera caerulea L.). Curr. Nutr. Food Sci., 11: 223–230

Khattab R, Celli GB, Ghanem A, Brooks MS. (2015). Effect of frozen storage on polyphenol content and antioxidant activity of haskap berries (Lonicera caerulea L.). J. Berry Res., 5: 231–242

Health benefits of haskap berries

Bonarska-Kujawa D, Pruchnik H, Cyboran S, et al. (2014). Biophysical mechanism of the protective effect of blue honeysuckle (Lonicera caerulea L. var. kamtschatica Sevast.) polyphenols extracts against lipid peroxidation of erythrocyte and lipid membranes. J. Membr. Biol., 247: 611–625

Fan Z, Wang Z, Liu J. (2011). Cold-field fruit extracts exert different antioxidant and antiproliferative activities in vitro. Food Chem., 129: 402–407

Heinrich J, Valentová K, Vacek J, et al. (2013). Metabolic profiling of phenolic acids and oxidative stress markers after consumption of Lonicera caerulea L. fruit. J. Agric. Food Chem., 61: 4526–4532

Jurgoński A, Juśkiewicz J, Zduńczyk Z. (2013). An anthocyanin-rich extract from Kamchatka honeysuckle increases enzymatic activity within the gut and ameliorates abnormal lipid and glucose metabolism in rats. Nutrition, 29: 898–902

Kula M, Majdan M, Radwańska A, et al. (2013). Chemical composition and biological activity of the fruits from Lonicera caerulea var. edulis ‘Wojtek’. Acad. J. Med. Plants, 1: 137–140

Raudsepp P, Anton D, Roasto M, et al. (2013). The antioxidative and antimicrobial properties of the blue honeysuckle (Lonicera caerulea L.), Siberian rhubarb (Rheum rhaponticum L.) and some other plants, compared to ascorbic acid and sodium nitrite. Food Control, 31: 129–135

Rupasinghe HPV, Boehm MMA, Sekhon-Loodu S, et al. (2015). Anti-inflammatory activity of haskap cultivars is polyphenols-dependent. Biomolecules, 5: 1079–1098

Svobodová RS, Galandáková A, Palíková I, et al. (2013). Effects of oral administration of Lonicera caerulea berries on UVB-induced damage in SKH-1 mice. A pilot study. Photochem. Photobiol. Sci., 12: 1830–1840

Takahashi A, Okazaki Y, Nakamoto A, et al. (2014). Dietary anthocyanin-rich haskap phytochemicals inhibit postprandial hyperlipidemia and hyperglycemia in rats. J. Oleo Sci., 63: 201–209

Vostálová J, Galandáková A, Palíková I, et al. (2013). Lonicera caerulea fruits reduce UVA-induced damage in hairless mice. J. Photochem. Photobiol. B, 128: 1–11

Wu S, He X, Wu X, et al. (2015). Inhibitory effects of blue honeysuckle (Lonicera caerulea L) on adjuvant-induced arthritis in rats: Crosstalk of anti-inflammatory and antioxidant effects. J. Funct. Foods, 17: 514–523

Wu T, Yu Z, Tang Q, et al. (2013). Honeysuckle anthocyanin supplementation prevents diet-induced obesity in C57BL/6 mice. Food Funct., 4:1654–1661

Zhao H, Wang Z, Ma F, et al. (2012). Protective effect of anthocyanin from Lonicera caerulea var, Edulis on radiation-induced damage in mice. Int. J. Mol. Sci., 13: 11773–11782

Bees / Pollination

Bożek M. (2013). The effect of pollinating insects on fruiting of two cultivars of Lonicera caerulea L. J. Apic. Sci., 56: 5–11

Frier SD, Somers CM, Sheffield CS. (2016). Comparing the performance of native and managed pollinators of Haskap (Lonicera caerulea: Caprifoliaceae), an emerging fruit crop. Agric Ecosyst Environ, 219: 42–48