Blackberry is healthy – from the root to the fruit

Although many like to eat sweet blackberries not many do know how very healthy this whole plant is; its leafs, flowers, root and fruit.

Spokespeople for a natural, healthy way of living recommend eating free grown blackberries because of their calming ability and their help in a food digestion.

Blackberry leaves are used in a preparation of tee used as poultice for face and eye puffiness.

Very rich in an organic iron, the blackberry became irreplaceable in nutrition of children, pregnant women, nursing mothers, and older people.

Blackberry juice stimulates liver functioning.

Phenol compound, found in a blackberry inhibits LDL oxidation delaying an appearance of atherosclerosis and preventing occurrence of many heart and blood vessels problems.

Due to the high level of potassium and small amount of sodium, blackberry reduces blood pressure and therefore is good for people suffering from hypertension.

Golatanin destroys bacteria, including Escherichia coli. and Salmonella enteritidis, and has an antiviral effect. In a homeopathy blackberry syrup is used for treating diarrhea; especially in children. Fruit has mild laxative properties and is used in treating hemorrhoids and different superficial wounds.

Externally it is used as an antiseptic when treating angina, faringgitisa / laryngitis, gingivitis, skin conditions and infections of the mouth.

High level of anthocyanins in a blackberry fruit inhibits a growth of cancer cells in esophagus. For many years now blackberries have been known to have anti carcinogenic characteristics same as most kinds of red and dark fruits, but the research has shown that the anthocyanins found in a blackberry are the most efficient.

Juice and fruit meet are rich in carotenes that protect sensitive seeds against free radicals. When consumed, they improve the overall immunity system of an organism.

Effective substances found in blackberries strengthen the connective tissue and walls of blood vessels hence slowing the aging process.

What is anemia?

Anemia is a condition when there is not enough hemoglobin or erythrocytes in blood causing weaker oxygen supply through the body. For hemoglobin production sufficient supply of iron is crucial. Anemia caused by the lack of iron is the most common type of anemia in children and pregnant women.

The main causes of sideropenic anemia are: lack of iron in food, enhanced body’s requirements during growth, pregnancy and nursing, defect of iron absorption and prolonged bleedings. Groups most prone to develop anemia are children and adolescents due to the greater need for iron during their development, women in generative age, nursing women and sportsmen.

Symptoms of anemia are extreme fatigue, weakness, shortness of breath, irregular heartbeat (arrhythmia), dizziness, headache, irritability and pale skin color. Proper diet is the main contributing factor in prevention of anemia development, especially in high sensitive groups.

From the history of medicine

Old Roman Empire historian Plinius noticed blackberry’s medical characteristics and their effect on the inflammatory processes in mouth and digestion organs.

A Greek doctor Dioskorides prescribed blackberry for treating digestive organs, for a uterus contraction, hemorrhoids pain and for wounds and skin ulcers.

Doctor Mattioli (1570.) was saying (and the experience taught him that) that the blackberry root cooked in wine or grounded into powder can be used as a solvent for kidney stones.

In Middle Ages St Hildegard was prescribing blackberry for treating cough, migraine headache, toothache and internal bleedings believing that blackberry has healing properties.