TruffleGnocchi
Member
I notice that raspberries, even in small amounts, can be irritating to my digestion (can cause burning and/or diarrhea).
While blackberries feel soothing on my digestion.
Both grow roughly the same way and in similar places. Both have similar appearance (bubbles of seed + juice), size, dangling from a shrub plant with hole in the middle (hole is bigger in raspberries).
Any ideas what makes the difference in effect on digestion?
BLACKBERRIES:
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Fatty acid composition of seed oil:
The analysis, blackberry seed oil, very high polyunsaturated fatty acids,
such as omega-6 (linoleic acid) and omega-3 (linolenic acid), 42%–64% and 14%–18%, respectively.
Omega-6/omega-3 ratio approximately 3.
Saturated and monounsaturated fatty acids, less than 9% and 20% of the content, respectively.
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Carotenoid content of seed oil:
Oil extracted from blackberry seeds contains approximately 30 mg.100 g−1 of carotenoids, but very scarce information exists on carotenoids in blackberries and in Rubus species in general. Carotenoid content of it is not negligible, if its bioavailability results are appropriate.
In Bulgarian blackberries (Rubus fruticosus L.):
Total carotenoid content reached 440 µg.100 g−1 FW of the whole fruit, with
- lutein (270 µg.100 g−1 FW) and
- β-carotene (100 µg.100 g−1 FW) as the major carotenoids.
- β-cryptoxanthin and zeaxanthin (both approximately 30 µg.100 g−1 FW), but
- lycopene could not be detected.
In blackberries from Brazil:
Total carotenoid content was much lower (86 µg.100 g−1 FW), but the same major carotenoids (lutein and β-carotene) were also identified.
In addition to the interactions between the genome and environmental factors, these divergences can mainly be explained by the fact that the
carotenoid content in blackberry fruits largely decreases during ripening.
If β-carotene appears to decrease slightly during ripening, lutein and zeaxanthin totally disappear in mature fruits, according to (Skrovankova et al., 2015).
Accordingly, theoretical provitamin A activity in blackberries fluctuates between 100 and 220 UI.100 g−1, which is higher than activity in bananas and slightly less than activity in orange juice. However, the most interesting data relate to the worthy composition of blackberry carotenoids, with lutein and zeaxanthin as the major bioactive substances.
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The distribution of α- tocopherols, (β + γ) and δ-tocopherol, differs greatly according to origin and maturity.
No tocotrienol has been reported in blackberries.
The total phytosterol content of blackberry oil is approximately 400 mg.100 g−1.
The predominant sterol in blackberry oil is:
- β-sitosterol (85%), followed by
- Δ5-avenasterol (7%),
- campesterol (5%), and
- Δ7-avenasterol and
- stigmasterol.
Vitamin E content in the whole fruit, estimated approximately 2 µg.100 g−1, but as it is mostly contained in the seed, its bioavailability is probably negligible when eating the whole fruit.
---------------------------------------------------
Phenolic acids and flavonoids are phytochemicals common in all species of berries, and especially in blackberries.
Blackberry fruit belongs to the Rosaceae family and contains several phytochemicals, including anthocyanins, which are responsible for their dark color. They are widely used, namely for beverages’ production, as natural colorants, and/or for nutraceutical preparations.
Cyanidin-3-glucoside is the major pigment in blackberry juices. Fan-Chiang and Wrolstad reported a range for the content of cyanidin-3-glucoside
(5.12–8.65 mg/100 g on a fresh weight basis) in 50 blackberry samples from different varieties, locations, or seasons, followed by
cyanidin-3-rutinoside, which ranges
from 0.09 to 2.74 mg/100 g.
Jakobek and coauthors (2007) have also quantified anthocyanins, but the results are presented as cyanidin-3-glucoside equivalents (mg/mL), being impossible to compare with the aforementioned results. In this study the highest in juice was cyanidin-3-glucoside, followed by cyanidin-3-xyloside (Jakobek et al., 2007).
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About 14% solids, approximately equally divided between soluble and insoluble forms. The size of the pyrene and the relative development of the surrounding soft tissues influence the proportion of soluble to insoluble solids.
Pectins average 0.8% (w/w, expressed as calcium pectate) with a range of 0.35–1.19%.
Protopectins form the intercellular cement and contribute towards the firmness of fruit texture, but they decrease with ripening, owing to hydrolysis.
Sugars:
Fruit grown in areas that have warm, dry summers have more sugars and are more aromatic than fruit grown in wetter and milder regions. The ratio of sugars to acids plays a major part in determining flavor.
The main sugars are the reducing sugars, glucose and fructose, and there is a smaller amount of sucrose; these form the major soluble component of the juice.
Acids:
The main acids are malic acid and isocitric acid with its lactone; there is only a trace of citric acid.
In boysenberries, the proportion of the different acids was found to change as ripening proceeded: the proportion of malic acid decreased, whereas the proportion of citric and isocitric acids increased.
A number of trace acids also occur, especially in blackberry–raspberry hybrids.
The best measurement of the amount of acid present is titratable acidity. This quantity increases at first and then decreases as ripening starts. It is lower at high temperatures. The relationship between titratable acidity and ripeness is so close that it is the best quantitative measure of fruit ripeness and has been used to assess the ripeness of fruits harvested by machine.
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- poor source of vitamins, but provide useful amounts of ascorbic acid and vitamin E.
- a source of fiber.
- low minerals, predominance of potassium and calcium
- low contents of proteins and polypeptides and traces or larger amounts of a number of amino acids
---------------------------------------------------
Bioactivity:
- High amount of cyanidin-3-O-glucoside, thus a scavenger of peroxynitrite and has a protective effect against endothelial dysfunction and vascular failure given by peroxynitrite.
- Inhibits cytochrome P450 activation (Tate et al., 2003).
- Blackberry juice had a major hepatoprotective effect on hepatotoxicity and oxidative stress induced by carbon tetrachloride in male rats, as indicated by a significant inhibition of the activity of serum enzymes, bilirubin, and lipid peroxidation levels gained by significant elevation in the activity of hepatic antioxidants and serum glutathione-S transferase activity. The hepatic lesions induced by carbon tetrachloride were significantly reduced by blackberry juice pretreatment.
- minimizing UV-B induced damage of DNA and enhancing apoptosis of cells that were damaged (in vitro).
Activity on microbes:
- The growth of Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 was significantly decreased, while
the growth of Lactobacillus strains was stimulated in milk and broth by blackberry juice (Yang et al., 2014).
While blackberries feel soothing on my digestion.
Both grow roughly the same way and in similar places. Both have similar appearance (bubbles of seed + juice), size, dangling from a shrub plant with hole in the middle (hole is bigger in raspberries).
Any ideas what makes the difference in effect on digestion?
BLACKBERRIES:
=================================================================
Source 1:
Blackberries - ScienceDirectFatty acid composition of seed oil:
The analysis, blackberry seed oil, very high polyunsaturated fatty acids,
such as omega-6 (linoleic acid) and omega-3 (linolenic acid), 42%–64% and 14%–18%, respectively.
Omega-6/omega-3 ratio approximately 3.
Saturated and monounsaturated fatty acids, less than 9% and 20% of the content, respectively.
---------------------------------------------------
Carotenoid content of seed oil:
Oil extracted from blackberry seeds contains approximately 30 mg.100 g−1 of carotenoids, but very scarce information exists on carotenoids in blackberries and in Rubus species in general. Carotenoid content of it is not negligible, if its bioavailability results are appropriate.
In Bulgarian blackberries (Rubus fruticosus L.):
Total carotenoid content reached 440 µg.100 g−1 FW of the whole fruit, with
- lutein (270 µg.100 g−1 FW) and
- β-carotene (100 µg.100 g−1 FW) as the major carotenoids.
- β-cryptoxanthin and zeaxanthin (both approximately 30 µg.100 g−1 FW), but
- lycopene could not be detected.
In blackberries from Brazil:
Total carotenoid content was much lower (86 µg.100 g−1 FW), but the same major carotenoids (lutein and β-carotene) were also identified.
In addition to the interactions between the genome and environmental factors, these divergences can mainly be explained by the fact that the
carotenoid content in blackberry fruits largely decreases during ripening.
If β-carotene appears to decrease slightly during ripening, lutein and zeaxanthin totally disappear in mature fruits, according to (Skrovankova et al., 2015).
Accordingly, theoretical provitamin A activity in blackberries fluctuates between 100 and 220 UI.100 g−1, which is higher than activity in bananas and slightly less than activity in orange juice. However, the most interesting data relate to the worthy composition of blackberry carotenoids, with lutein and zeaxanthin as the major bioactive substances.
---------------------------------------------------
Tocopherol and phytosterol:
Total tocopherols, between 130 and 230 mg.100 g−1 of oil.The distribution of α- tocopherols, (β + γ) and δ-tocopherol, differs greatly according to origin and maturity.
No tocotrienol has been reported in blackberries.
The total phytosterol content of blackberry oil is approximately 400 mg.100 g−1.
The predominant sterol in blackberry oil is:
- β-sitosterol (85%), followed by
- Δ5-avenasterol (7%),
- campesterol (5%), and
- Δ7-avenasterol and
- stigmasterol.
Vitamin E content in the whole fruit, estimated approximately 2 µg.100 g−1, but as it is mostly contained in the seed, its bioavailability is probably negligible when eating the whole fruit.
---------------------------------------------------
Phenolic acids and flavonoids are phytochemicals common in all species of berries, and especially in blackberries.
Blackberry fruit belongs to the Rosaceae family and contains several phytochemicals, including anthocyanins, which are responsible for their dark color. They are widely used, namely for beverages’ production, as natural colorants, and/or for nutraceutical preparations.
Cyanidin-3-glucoside is the major pigment in blackberry juices. Fan-Chiang and Wrolstad reported a range for the content of cyanidin-3-glucoside
(5.12–8.65 mg/100 g on a fresh weight basis) in 50 blackberry samples from different varieties, locations, or seasons, followed by
cyanidin-3-rutinoside, which ranges
from 0.09 to 2.74 mg/100 g.
Jakobek and coauthors (2007) have also quantified anthocyanins, but the results are presented as cyanidin-3-glucoside equivalents (mg/mL), being impossible to compare with the aforementioned results. In this study the highest in juice was cyanidin-3-glucoside, followed by cyanidin-3-xyloside (Jakobek et al., 2007).
---------------------------------------------------
About 14% solids, approximately equally divided between soluble and insoluble forms. The size of the pyrene and the relative development of the surrounding soft tissues influence the proportion of soluble to insoluble solids.
Pectins average 0.8% (w/w, expressed as calcium pectate) with a range of 0.35–1.19%.
Protopectins form the intercellular cement and contribute towards the firmness of fruit texture, but they decrease with ripening, owing to hydrolysis.
Sugars:
Fruit grown in areas that have warm, dry summers have more sugars and are more aromatic than fruit grown in wetter and milder regions. The ratio of sugars to acids plays a major part in determining flavor.
The main sugars are the reducing sugars, glucose and fructose, and there is a smaller amount of sucrose; these form the major soluble component of the juice.
Acids:
The main acids are malic acid and isocitric acid with its lactone; there is only a trace of citric acid.
A number of trace acids also occur, especially in blackberry–raspberry hybrids.
The best measurement of the amount of acid present is titratable acidity. This quantity increases at first and then decreases as ripening starts. It is lower at high temperatures. The relationship between titratable acidity and ripeness is so close that it is the best quantitative measure of fruit ripeness and has been used to assess the ripeness of fruits harvested by machine.
---------------------------------------------------
- poor source of vitamins, but provide useful amounts of ascorbic acid
- a source of fiber.
- low minerals, predominance of potassium and calcium
- low contents of proteins and polypeptides and traces or larger amounts of a number of amino acids
---------------------------------------------------
Bioactivity:
- High amount of cyanidin-3-O-glucoside, thus a scavenger of peroxynitrite and has a protective effect against endothelial dysfunction and vascular failure given by peroxynitrite.
- Inhibits cytochrome P450 activation (Tate et al., 2003).
- Blackberry juice had a major hepatoprotective effect on hepatotoxicity and oxidative stress induced by carbon tetrachloride in male rats, as indicated by a significant inhibition of the activity of serum enzymes, bilirubin, and lipid peroxidation levels gained by significant elevation in the activity of hepatic antioxidants and serum glutathione-S transferase activity. The hepatic lesions induced by carbon tetrachloride were significantly reduced by blackberry juice pretreatment.
- minimizing UV-B induced damage of DNA and enhancing apoptosis of cells that were damaged (in vitro).
Activity on microbes:
- The growth of Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 was significantly decreased, while
the growth of Lactobacillus strains was stimulated in milk and broth by blackberry juice (Yang et al., 2014).
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