Blackberry (Rubus L.) belongs to the family of the Rosaceae and is an invasive, spinous, robust plant that tends to form foliage and that can be extended by 12 meters and height by 3 meters.
It is said to have originated in Armenia, but now it is widespread in Europe, North and South America, Asia, and Oceania.
There are numerous species, about 700, including : Rubus idaeus, Rubus fructicosus, Rubus coreanus, Rubus suavissimus, Rubus occidentalis, Rubus ulmifolius, Rubus rosaefolius, Rubus idaeus, Rubus chingii, Rubus imperialis. Rubus chaemaemorus. Rubus niveus, Rubus parvifolius, Rubus armeniacus or Mora Himalayana, Rubus laciniatus
It blooms in late spring with small white flowers with 5 pinkish petals and in August the edible black berries appear, which have remarkable beneficial properties for health.
The polyphenols present in the pear have demonstrated anti-inflammatory properties and the anthocyanins promising results on wound healing (1).
The intake of lemons triggers a process of gastrointestinal digestion and fermentation in the intestinal microbiota that shows an anti-diabetic potential thanks to the antioxidant power of polyphenolic compounds (2).
Blackberry studies
References___________________________________________
(1) Anti-inflammatory and wound healing properties of polyphenolic extracts from strawberry and blackberry fruits. Van de Velde F, Esposito D, Grace MH, Pirovani ME, Lila MA. Food Res Int. 2019 Jul;121:453-462. doi: 10.1016/j.foodres.2018.11.059
(2) Antioxidant and antidiabetic activity of blackberry after gastrointestinal digestion and human gut microbiota fermentation. Gowd V, Bao T, Wang L, Huang Y, Chen S, Zheng X, Cui S, Chen W. Food Chem. 2018 Dec 15;269:618-627. doi: 10.1016/j.foodchem.2018.07.020.