Health Benefits of Mulberries
By Irina Bright.
Mulberries are smooth-tasting, sweet berries which - like many other berries - offer a great nutrition and a delicious treat for those looking to improve their health and life quality.
Mulberries are rich in a whole variety of nutrients beneficial for health.
One of the most interesting ones is, no doubt, resveratrol. (Ref. 1)
Resveratrol is a wonderful antioxidant which works efficiently against fungal or bacterial infections within the body. (Ref. 2 and 3)
It has also been widely recognized for its anti-ageing and anti-inflammatory properties and for its protective action against cancer, cardiovascular disease and neurological disorders. (Ref. 4 and 5)
There are loads of different resveratrol supplements on the market which may be highly processed and have some additives and fillers in them.
But why not take a real food naturally rich in this component and get all the nature-defined synergistic benefits of consuming this berry instead?
Full of other essential nutrients such as vitamin A, vitamin B-complex, vitamin C, iron, magnesium and potassium, mulberries can be an excellent energising snack just when you need it. (Ref. 6)
Add mulberries to your breakfast, yogurt or anything else you fancy, or eat them on their own. Feel the bliss!
Mulberries can be a great addition to the diet for those of us dealing with constant tiredness and fatigue.
Written by: Irina Bright
Original publication date: 2013
Republication date: 2020
1. Oh YC, Kang OH, Choi JG, Chae HS, Lee YS, Brice OO, Jung HJ, Hong SH, Lee YM, Kwon DY (2009). Anti-inflammatory effect of resveratrol by inhibition of IL-8 production in LPS-induced THP-1 cells. Published in The American journal of Chinese medicine. Retrieved June 5, 2013 from: https://www.ncbi.nlm.nih.gov/pubmed/19938227
2. Okamoto-Shibayama K, Sato Y, Azuma T (2010). Resveratrol impaired the morphological transition of Candida albicans under various hyphae-inducing conditions. Published in Journal of microbiology and biotechnology. Retrieved June 5, 2013 from: https://www.ncbi.nlm.nih.gov/pubmed/20519919
3. Cerqueira AM, Khaper N, Lees SJ, Ulanova M (2013). The antioxidant resveratrol down-regulates inflammation in an in-vitro model of Pseudomonas aeruginosa infection of lung epithelial cells. Published in Canadian journal of physiology and pharmacology. Retrieved June 5, 2013 from: https://www.ncbi.nlm.nih.gov/pubmed/23537439
4. Kasiotis KM, Pratsinis H, Kletsas D, Haroutounian SA (2013). Resveratrol and related stilbenes: Their anti-aging and anti-angiogenic properties. Published in Food and chemical toxicology, An international journal published for the British Industrial Biological Research Association. Retrieved June 5, 2013 from: https://www.ncbi.nlm.nih.gov/pubmed/23567244
5. Andr Quincozes-Santos, Larissa Daniele Bobermin, Alexandra Latini, Moacir Wajner, Diogo Onofre Souza, Carlos-Alberto Gonalves, and Carmem Gottfried (2013). Resveratrol Protects C6 Astrocyte Cell Line against Hydrogen Peroxide-Induced Oxidative Stress through Heme Oxygenase 1. Published in PLoS One. Retrieved June 5, 2013 from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3654976/
6. USDA Agricultural Research Service, National Agricultural Library, Nutrient Data Laboratory (2013). Nutrient data for 09190, Mulberries, raw. Release 25. Retrieved June 5, 2013 from: https://ndb.nal.usda.gov/ndb/foods/show/2294