Blackberries have a relatively high antioxidant content. Blackberries are a significant source of ellagic acid, gallic acid, myricetin, the anthocyanin cyanidin-3-glucoside, the lignan enterolactone and dietary fiber, all of which have demonstrated chemopreventive properties. Blackberries are also a source of quercetin, delphinidin, kaempferol, salicylic acid, and B vitamins. The evidence that blackberries could be beneficial in fighting breast cancer is derived in part from studies of other berries, as well as of blackberries themselves.
Breast cancer-related effects of eating blackberries
Blackberry compound cyandin-3-glucoside has been shown to possess both chemo preventive and chemotherapeutic activity and to enhance the treatment effects of Herceptin.
Postmenopausal women with breast cancer and a high intake of plant lignans such as enterolactone have been found to be less likely to die from their breast cancer than those with a low intake. Enterolactone has also been found to increase the sensitivity of breast cancer cells to radiation, thereby potentially enhancing the treatment effects of radiotherapy. Ellagic acid has been shown to inhibit cancer formation. The combination of chemicals in blackberries may more effectively prevent cancer than any one of the component chemicals alone.
Blackberries contain relatively high levels of phytoestrogens (in the form of lignans such as enterolactane) compared to other berries and other fruits.
Marionberries are a type of blackberry (a cultivar cross between Chehalem blackberries and Olallie blackberries). Loganberries are a hybrid cross between between a blackberry and a raspberry.
Below are links to recent studies concerning this food. For a more complete list of studies, please click on blackberry.