Blackberries and Mulberries: Berries with Significant Health-Promoting Properties

Abstract

Blackberries and mulberries are small and perishable fruits that provide significant health benefits when consumed. In reality, both are rich in phytochemicals, such as phenolics and volatile compounds, and micronutrients, such as vitamins. All the compounds are well-known thanks to their medicinal and pharmacological properties, namely antioxidant, anti-inflammatory, anti-cancer, antiviral, and cardiovascular properties. Nevertheless, variables such as genotype, production conditions, fruit ripening stage, harvesting time, post-harvest storage, and climate conditions influence their nutritional composition and economic value. Given these facts, the current review focuses on the nutritional and chemical composition, as well as the health benefits, of two blackberry species (Rubus fruticosus L., and Rubus ulmifolius Schott) and one mulberry species (Morus nigra L.).

Keywords: blackberry; health-promoting properties; mulberry; phenolic compounds; phytochemicals.

Figure 1

The main benefits linked to blackberries and mulberries consumption.

Figure 2

(A) Rubus fruticosus, (B) Rubus ulmifolius [14], (C) Morus nigra [15].

Figure 3

General composition of fruits.

Figure 4

Phenolic compounds’ classification.

Figure 5

Principal phenolic acids found in Rubus fruticosus, Rubus ulmifolius, and Morus nigra.

Figure 6

Principal flavan-3-ols and flavonols present in Rubus fruticosus, Rubus ulmifolius, and Morus nigra.

Figure 7

Principal anthocyanins present in Rubus fruticosus, Rubus ulmifolius, and Morus nigra.