The English Post

The benefits of berry fruit

Written by Veronica Lavenia

The benefits of berry fruit are many. They have a short season and, in Italy, they can’t be found so easily in supermarkets as they are grown only in a few areas of the North.

Easier is to find these so beautiful and delicious fruits in the forests of each region. Usually, mountain walks prove to be very profitable for collecting strawberries, blackberries, blueberries and / or raspberries.

Berries are precious allies for our health. Of course, to get the best benefits it is necessary they are seasonal and not deep-frozen. Rich in antioxidants, beneficial substances that protect us from diseases and help us to prevent and fight infections, they are ideal to be consumed at any time of the day.

The benefits of berry fruit: Blackberries

Better if of bramble, they are rich in vitamin B, C, vitamin E (important for skin health), potassium and magnesium. The fibers present are useful for the intestine and the urinary tract. The presence of anthocyanins and tannins counteract the action of free radicals and also have an anti-inflammatory and vasoconstrictive action. The presence of calcium and magnesium is ideal for maintaining healthy bones.

Blackberries should be eaten freshly picked because they are delicate and difficult to preserve. Those grown in greenhouses, usually supermarkets, can be frozen.

The benefits of berry fruit: Raspberries

They grow on shrubs in the woods, or in mountain clearings. The fruit, with a sweet-sour taste, is picked at the end of summer or early autumn. Also very rich in Vitamin C, potassium, calcium, magnesium and fiber, they are useful against joint inflammation, and recommended to diabetics for the low sugar content. The manganese contained in the raspberries helps to burn fat faster. The fibers they are rich in help reduce the level of bad cholesterol in the blood. Recent studies have shown that raspberries are rich in vitamin B7, useful to better absorb folic acid and strengthen the health of nails and hair. Raspberries have a high content of oxalite acid, a substance not recommended for those suffering from gout and kidney disease.


The benefits of berry fruit: Blueberry

Theyprevents urinary infections, is diuretic and antioxidant. Very useful for strengthening the capillaries of the legs and face and is excellent for fighting eye fatigue. The anthocyanins contained in blueberries act against vasodilation, thus protecting the cardiovascular system. The presence of antioxidants helps to lower triglycerides. The benefits contained should not induce to consume these fruits in excessive doses since they can induce diarrhea and limit the absorption of iron.

The benefits of berry fruit: Currant

It has a sweet and sour taste, harvested from May to December, it reaches full ripeness between July and August. Rich in sugars, vitamins A and C and potassium, it is useful for relieving cramps. It is a useful ally for infections that affect the urinary tract, because it helps to eliminate the toxins concentrated in the kidneys. Its properties have been known and useful since ancient times for the treatment of rheumatic pains. The currant also helps reduce the effects of seasonal allergies.

The benefits of berry fruit: Wild strawberry

They are rich in iodine, iron, zinc, copper, calcium, potassium and phosphorus, selenium, magnesium and manganese. The vitamins contained are C, A, vitamins B1, B2, B3, B5, B6 and B9. Rich in fiber and fatty acids, they have good anticancer properties. Useful for purifying the body, they are also indicated for inflammation of the oral cavity. They are considered a panacea to control blood pressure.


PH. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.