permaculture

["Lawrence F. London, Jr." <lflj@bellsouth.net>]

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Subject: [SANET-MG] ode to the blackberry
Date: Mon, 30 Jan 2012 17:13:28 -0500
From: jcummins <jcummins@UWO.CA>
To: SANET-MG@LISTS.IFAS.UFL.EDU

Blackberries are so good for us it may not be much longer before we need 
a Prescription for a piece of pie.
.Lydia Kaume, Luke R. Howard, and Latha Devareddy J. Agric. Food
Chem.2011, Article ASAP DOI: 10.1021/jf203318p
Blackberry (Rubus sp.) fruit contains high levels of anthocyanins and
other phenolic compounds, mainly flavonols and ellagitannins, which
contribute to its high antioxidant capacity and other biological
activities. Blackberry phenolic composition and concentrations are known 
to be influenced by genetics, growing conditions, and maturation.
Despite the current knowledge of their chemistry, research specific to
blackberry phenolic compounds’ health benefits, metabolism,
bioavailability, and mechanism by which they confer health benefits is
scarce. Blackberry phenolic compounds have protective effects on
age-related neurodegenerative diseases and bone loss in vivo and can
inhibit low-density lipoprotein and liposomal oxidation in vitro.
Blackberry extracts have also exerted antimutagenic effects in vitro and 
in vivo by modifying cell signaling pathways and suppressing tumor
promotion factors. However, the antiobesity, antidiabetic,
antimicrobial, and anti-inflammatory properties of blackberry phenolic
compounds need investigation. Similarly, studies that elucidate the in
vivo physiologically effective concentrations of blackberry phenolic
compounds are necessary.