Blackberries
Blackberries are a soft and tender fruit that is typically used to make desserts, jams, jellies, and even wines. The fruit is also popular with bees because it produces sweet nectar that makes a medium to dark, fruity honey. The blackberry is not an actual berry, but is instead an aggregate fruit that has numerous drupelets that ripen into black or dark purple fruits. They have been consumed for centuries by humans, mainly by North Americans and Europeans. However, recent statistics indicate that the quest for the fruit appears to be increasing worldwide. However, in places like Chile, New Zealand, and some parts of North America certain species of the berry, particularly Rubus armeniacus and Rubus laciniatus, are considered to be a major weed problem that hampers agriculture. There are wild varieties growing throughout North America, but it is not recommended that one collect or consume them. The reason for this is that they are often contaminated by road side oil spills or other toxins from the traffic as well as large amounts of pesticides and insecticides. Vitamins, Minerals and Phytochemical Components The berries contain several polyphenol antioxidants like tannins (gallic acid) and phenylpropanoids (lignins and flavonoids). These antioxidants are known to protect the human body against a variety of oxidizing agents that can cause neurodegenerative diseases and cardiovascular diseases. Other flavonoids in the blackberry are well known as regulators of enzymes that rid the body of toxins. Medicinal Uses Based on Scientific Studies Coming Soon
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