By Dr. med. Claudia Schmiemann
Mulberries are the sweet and juicy fruits. They are known for their distinctive flavor and are often enjoyed fresh or used in various culinary applications, such as jams, desserts, and beverages. But even dried they are an enrichment with cereals, smoothies and in salad. Mulberries belong to the Morus genus and the Moraceae family. There are several species of mulberries, including Morus alba (white mulberry), Morus nigra (black mulberry), and Morus rubra (red mulberry). Mulberry trees are deciduous and can vary in size, with some reaching heights of 30 to 50 feet. They typically have broad, heart-shaped leaves and produce small, sweet, and multiple-lobed fruits. Mulberries are a good source of essential nutrients, including vitamin C, vitamin K, vitamin A, iron, potassium, and dietary fiber. They are also low in calories and fat. Mulberries contain anthocyanins, resveratrol, and other antioxidants that help protect the body from oxidative stress and free radical damage. These compounds have been linked to a reduced risk of chronic diseases. The dietary fiber and resveratrol in mulberries may contribute to heart health. Fiber can help lower cholesterol levels, while resveratrol may help reduce blood pressure and improve overall cardiovascular health. Some studies suggest that mulberries may help regulate blood sugar levels due to their compounds, such as DNJ (1-deoxynojirimycin), which inhibits carbohydrate absorption in the intestines. This can be beneficial for individuals with diabetes. The vitamin C content in mulberries contributes to healthy skin by promoting collagen production, which is essential for skin elasticity and a youthful appearance. Vitamin A in mulberries plays a role in maintaining good vision and eye health. Some studies suggest that mulberries may have anti-inflammatory properties, which can be beneficial in reducing the risk of chronic inflammatory diseases (Lyme etc.). The antioxidants and phytochemicals found in mulberries may have potential cancer-fighting properties, although more research is needed in this area.
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