Vitamin C Sources and Benefits

19 Jan

Posted by admin as vitamins

The Blackberry Fruit is a rich source of tannin, ellagic acid, contains antioxidant Vitamins, C and E and is a source of dietary fibre, Carbohydrates and manganese.

Blackberries are highly perishable and will not keep for more than two days unless they are frozen. They are easily frozen when fresh, and can be kept for up to six months, allowing you to use them for most of the year.

Wild Blackberry, is related to the rose and produces a mass of dense, arching stems called canes that carry sharp, curved thorns. Upon reaching the ground, a cane’s node tip will take root and produce another group of canes which grow rapidly, in some cases to a height of about 10 feet, overgrowing almost anything in it’s path.

Cultivation is quite demanding as the bush must be strictly controlled. It will thrive in poor soil conditions and is an extremely resilient plant, bouncing back after traumas such as fire, flood and pest attacks.

A number of shires and counties have declared it a noxious weed and take action to eradicate any outbreaks of Blackberry.

The Blackberry’s only redeeming features are the health benefits of it’s Fruit. Studies have shown that tannins tighten tissue, help to control bleeding, as well as alleviate diarrhea and intestinal inflammation.

The antioxidant Vitamins and ellagic acid, contained in the Blackberry Fruit, may provide protection against cancer and chronic disease. Cooking does not destroy ellagic acid, so Blackberry jams and desserts retain their ellagic acid qualities.

Blackberries are a natural source of salicylate, an active substance found in aspirin, the Potential benefits of which, have yet to be explored. Because Blackberry Fruit contains many tiny seeds, they are a source of soluble fiber, such as pectin.

Other useful information on web:

1. Vitamin C Deficiency
2. Vitamin E Benefits

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