Blackberry Facts
A 2006 American Journal of Clinical Nutrition article has blackberries having the highest
antioxidant levels per serving of any food group even more than blueberries and strawberries.
Antioxidant activity or ORAC (Oxygen Radical Absorbency Capacity) values measure the degree
and length of time it takes to inhibit the action of an oxidizing agent. Antioxidants inhibit oxidation
which is known to have a damaging effect on tissues. Studies now suggest that consuming fruits
and vegetables with a high ORAC value may slow the aging process in both body and brain.
A 2000 Oregon study showed the high ORAC , athocyanin, and ellagic levels of blackberries. The
same study talked about fresh vs processed berries. Processing such as cooking or freezing berries
does not affect the phytochemical properties they contain. According to Dr. Jim Joseph, of Tufts
University who conducted studies to determine the effects of storage time and temperature on the
anthocyanins, phenolics and vitamin C and ORAC levels.
As scientists continue to study the links between what we eat and our health, they are
documenting berries as one of the most significant foods for improving and maintaining a strong
body. By adding one cup or more of berries can be a joyful addition into our daily diet. Try a few
berries in yogurt, or a muffin, or perhaps a berry smoothie.
* NUTRITION INFORMATION - ONE CUP (144 G) OF BLACKBERRIES CONTAINS:
Calories 75 kcal Carbohydrate 18 g
Vitamin A 240 IU Fat 1 g
Vitamin C 30 mg Cholesterol 0 mg
Potassium 282 mg Protein 1 g
Sodium Tr Fiber 7.2 g
Iron .8 mg Calcium 46 mg
Source: NUTRITIVE VALUE OF FOODS, USDA BULLETIN # 72, 1985/ESHA 1994
A 2006 American Journal of Clinical Nutrition article has blackberries having the highest
antioxidant levels per serving of any food group even more than blueberries and strawberries.
Antioxidant activity or ORAC (Oxygen Radical Absorbency Capacity) values measure the degree
and length of time it takes to inhibit the action of an oxidizing agent. Antioxidants inhibit oxidation
which is known to have a damaging effect on tissues. Studies now suggest that consuming fruits
and vegetables with a high ORAC value may slow the aging process in both body and brain.
A 2000 Oregon study showed the high ORAC , athocyanin, and ellagic levels of blackberries. The
same study talked about fresh vs processed berries. Processing such as cooking or freezing berries
does not affect the phytochemical properties they contain. According to Dr. Jim Joseph, of Tufts
University who conducted studies to determine the effects of storage time and temperature on the
anthocyanins, phenolics and vitamin C and ORAC levels.
As scientists continue to study the links between what we eat and our health, they are
documenting berries as one of the most significant foods for improving and maintaining a strong
body. By adding one cup or more of berries can be a joyful addition into our daily diet. Try a few
berries in yogurt, or a muffin, or perhaps a berry smoothie.
* NUTRITION INFORMATION - ONE CUP (144 G) OF BLACKBERRIES CONTAINS:
Calories 75 kcal Carbohydrate 18 g
Vitamin A 240 IU Fat 1 g
Vitamin C 30 mg Cholesterol 0 mg
Potassium 282 mg Protein 1 g
Sodium Tr Fiber 7.2 g
Iron .8 mg Calcium 46 mg
Source: NUTRITIVE VALUE OF FOODS, USDA BULLETIN # 72, 1985/ESHA 1994
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