Cultivation and consumption of berry fruits in the world and in our country is increasing due to reasons such as different ways of evaluation, high income per unit area and health benefits. Aronia, which belongs to the Rosaceae family, is a berry type that can be easily grown in temperate climates and has a high yield per unit area. Aronia is included in healthy nutrition programs due to the antioxidants, phenols, minerals and vitamins it contains. Besides fresh consumption, aronia fruits are also used by drying, processing into products such as fruit juice, vinegar, jam, tea, marmalade.

Aronia melnocarpa, commonly known as chokeberry, originates from the eastern region of North America and belongs to the Rosaceae family within the Maloideae subfamily. The sour taste of fresh chokeberries makes them infrequently eaten as is, but they find extensive use in the food industry for creating fruit juices, fruit teas, wines, jams, jellies, and dietary supplements. Chokeberries represent a source of a wide range of bioactive compounds with potential health benefits for humans. Among the effects supporting human health are antidiabetic, anti-inflammatory, antimicrobial, and anticancer properties, as well as protection for the heart, liver, and nervous system. The abundant presence of polyphenols, such as phenolic acids, flavonols, anthocyanins, flavanols, and proanthocyanidins, plays a crucial role in conferring the remarkable bioactivity of chokeberries. These compounds are responsible for many of the health benefits associated with the consumption of chokeberries. Chokeberry fruits and their derived products showcase notable antioxidant properties and have the potential to promote health by effectively reducing the formation of free radicals. In this review, a comprehensive analysis of scientific research has been conducted to explore the polyphenolic compounds found in chokeberries, as well as their antioxidant potential. The findings in this review are likely to have a significant impact on future research focused on developing functional food products based on chokeberries. Chokeberries possess the potential to serve as food constituents intentionally crafted to augment antioxidant capacity. However, similar to other natural plants and medicinal products, conducting extensive research is crucial to assess the antioxidant potential, safety, and mechanisms of action of chokeberries. Therefore, the aim is to make a positive contribution to the continuation of research on the positive effects of chokeberry on health.