15.feb.07
from a press a release
According to a recent study from the University of Oslo printed in the American Journal of Clinical Nutrition identified blackberries as containing the most antioxidants per serving of any of 1500 foods tested. In a study published in The Journal of Biological Chemistry, scientists from USDA's Agricultural Research Service and the National Institute of Occupational Safety and Health found that a compound in fresh blackberries arrested the development of skin tumors, reduced the growth of lung cancer cells and inhibited their spread to other organs. More research is occurring at universities around the world to identify the mechanisms at work that give blackberries their nutraceutical edge.
Ohio State, a recipient of Federal grants to study the health properties of blackberries, even ran a television ad during the most recent Michigan-Ohio State football game featuring a student talking about research into the cancer fighting effects of blackberries.
It's not surprising that blackberries are receiving recognition as the most healthful of all berries. Like the other members of the berry patch, blackberries are natural health foods long known for their medicinal values. Throughout history parts of the plant have been prescribed for a variety of ills in the form of teas, poultices, essences and as fresh fruit.