Blackberries are an excellent source of antioxidants which help to mop up the free radicals within our bodies. This prevents the free radicals from then causing damage to your body’s tissues – particularly in the liver and colon. Studies show that blackberries have a higher antioxidant capacity than cranberries, strawberries, raspberries and even blueberries.
They contain fibre, vitamin C, vitamin E, ellagic acid and the phytochemicals cyanidin, tannin and flavonoid. All of which have been shown to be anticarcinogenic.
Another active ingredient is quercetin, a form of catechin which has been shown to act as an antioxidant that can reduce the risk of heart disease and reduce allergic reactions. In lab rats, blackberries were shown to reduce the growth rates of oesophageal cancer.
Studies conducted on human lung cancer cells demonstrated that a blackberry extract (anthocyanin) inhibited further cancer growth, and this was reinforced by laboratory studies on rats that showed inhibited tumour promotion and metastasis (the spread of cancer cells). Blackberries really are a superfood where cancer is concerned.