People in both Finland and Scotland value the berries of rowan (Sorbus aucuparia) for making drinks, preserves and as flavourings. A team of scientists from the University of Helsinki and the Scottish Crop Research Institute have analysed the composition and bioactivity of phenolic compounds found in the fruit of the wild rowan and four hybrid cultivars and published their results in the Journal of Agricultural and Food Chemistry.
The study shows the phenolic compounds, mostly caffeoylquinic acids, have a marked inhibitory effect on some of the commonest bacteria, such as E. coli, associated with human disorders.
An abstract of the paper is available here: http://pubs.acs.org/doi/abs/10.1021/jf102739v
The hybrid rowans, known as sweet rowans, have, I think, mostly been developed in Russia and the four studied were Burka, (Sorbus aucuparia x {Sorbus aria x Aronia arbutifolia}), Granatnaja (Sorbus aucuparia x Crataegus sanguinea), Titan or Titaan, (Burka x Malus sp. x Pyrus sp.) and Zoltaja (Sorbus aucuparia x Pyrus sp.).
There are several more of these rowan hybrids as, for example, detailed here: http://myfolia.com/groups/301-interspecies-crossbreeding/topics/2837/posts