History and Traditional Uses
For thousands of years, from ancient Rome and Greece to South America and the British Isles, the fruit, leaves, and even the bark of the blackberry plant have been used to remedy many illnesses from sore throats and nausea to gout and gum inflammation.
The high content of antioxidants in blackberries (ellagic acid, gallic acid, and rutin) help lower the effects of carcinogens and the risk of heart disease and high cholesterol. The antioxidants anthocyanins help protect the body from the growth of cancer cells by defending the skin from damage caused by the sun. Recent research has shown that high amounts of certain phytochemicals in blackberries have other anti-carcinogenic effects, particularly in decreasing the growth of some tumors. The folate content in blackberries is high, and has been shown to play a key role in reducing the risk of Alzheimer’s.
Blackberries are low in calories and sodium, and rich in nutrients such as fiber and antioxidants, vitamins A, C, K, E and B, and flavonoid phyto-chemicals, which are also potent anti-oxidants. Blackberries are an excellent source of phenolic flavonoids, chemical compounds that assist the body in destroying free radicals, and fighting inflammation, neurological diseases, and cancer.
Blackberries are a great source of manganese, potassium, copper, and magnesium, as well as niacin, pyridoxine, riboflavin, folic acid and pantothenic acid. These all work together to metabolize proteins, carbohydrates, and fats. Blackberries have an unusual compound known as xylitol which is a sugar substitute that does not cause cavities or raise blood sugar. It is more slowly absorbed by the body which is helpful for diabetics.
Blackberry Apple Juice
Blackberry Kiwi Juice