From August to October, the most daring (always ready to be stung and stained to feast!) Pick it from the thorny bushes that line the country lanes. The others buy it in the markets where it is sold in small trays. The good trick : inspect the underside of the container to verify that there is no crushed fruit which would accelerate the degradation of its congeners.
Like all colorful berries, blackberries have a high content of antioxidants. It contains anthocyanidins, pigments responsible for its pretty dark purple color, and ellagic acid, tannin which can, in some cases, bring astringency. Their benefits “Ellagic acid reduces the cholesterol blood, and therefore the risk of plaques that can block the arteries. It also has an antimicrobial effect, which helps the body fight infections, and an anticancer action currently under study, explains dietitian Caroline Gayet. As for anthocyanidins, they participate in good blood circulation and protect cells from free radicals. “
Vitamin C and manganese, the beautiful skin duo
In addition to polyphenols, blackberry also contains vitamins and minerals that fight cell oxidation. A 100 g portion covers 70% of the body’s daily manganese needs and 20% of the body’s needs. vitamin C. “Manganese prevents damage caused by free radicals and is involved in many metabolic processes,” says the dietician. Vitamin C, although present in less quantity, is a fundamental vitamin: antioxidant, anti-infection, it promotes healing and iron absorption, among others. “The advantage of blackberries is that they provide a wide variety of antioxidants which act in synergy, there is no competition between them”, underlines Caroline Gayet.
Wild, they have more taste
Blackberries grow everywhere in temperate regions, and for a long time, since they were part of the menu of hunter-gatherers of the Neolithic! They are distinguished by their smaller size and more fragrant flavor than cultivated blackberries. The latter, larger and sweeter, come from an improvement of the common bramble. Both are only eaten fresh for a few months a year, but they tolerate freezing very well.
“Freezing and cooking do not alter the antioxidant content, except for heat-sensitive vitamin C,” says Caroline Gayet. So this is a good way to enjoy the multiple health benefits of these small berries all year round. Note for gourmets, blackberry jam, it does not count, because of the sugar intake!
Read also:
Red fruits: healthy foods
My good anti-cramp foods
Avocado, the fruit with good fats!
