Sweet, juicy blackberries are a summer delicacy in temperate northern regions. It was originally found in the subarctic zone, nowadays it is grown on a commercial scale in different regions, including North America, Siberia. This berry has a number of properties, which we will highlight below: • Blackberries are low in calories. 100 g of berries contains 43 calories. It is rich in soluble and insoluble fibers. Xylitol is a low-calorie sugar substitute found in the fiber of blackberries. It is absorbed by the blood much more slowly than glucose by the intestines. Thus, blackberries help stabilize blood sugar levels. • It contains a large number of flavonoid phytochemicals, such as anthocyanins, ellagic acid, tannin, as well as quercetin, gallic acid, catechins, kaempferol, salicylic acid. Scientific studies show that these antioxidants have effects on cancer, aging, inflammation, and neurological disease. • Fresh blackberries are a source of vitamin C. Berries and fruits rich in vitamin C increase the body’s resistance to infectious agents, inflammation, and also remove free radicals from the human body. • In blackberries, the ability of antioxidants to absorb free radicals has a value of 5347 micromoles per 100 grams. • Blackberries boast high levels of potassium, magnesium, manganese and copper. Copper is essential for bone metabolism and the production of red and white blood cells. • Pyridoxine, niacin, pantothenic acid, riboflavin, and folic acid all act as enzymes that help metabolize carbohydrates, fats, and proteins in the human body. The blackberry season lasts from June to September. Fresh fruits are harvested both manually and on an agricultural scale. The berry is ready to be harvested when it easily detaches from the stalk and has a rich color. Allergy to blackberries is rare. If this happens, then it is probably due to the presence of salicylic acid in the blackberry.
2022-11-11