Review: Raspberry Plays Role in CVD Risk Reduction, Maintaining Blood Glucose and Liver Function

The effects of red raspberry intake on cardiovascular disease (CVD), blood sugar levels and the health of the liver were reviewed. Also, links between its consumption and anti-inflammatory effects on the bones were discussed. Results were published in the January issue of Advances in Nutrition.

 

Red raspberries are one of the healthiest of fruits. They lower chances of diabetic complications, obesity and dementia. These diseases are related to metabolic processes, oxidation and inflammatory responses in the body.

 

Red raspberries are a good source of vitamin C, and also provide high levels of fiber. These forms of natural produce are packed with ellagitannins and anthocyanins. Evidence shows that these nutrients halt many chronic illnesses.

 

"The new research being presented at Experimental Biology contributes to the growing body of nutrition research around the potential role of red raspberries in helping to reduce the risk factors associated with metabolically-based chronic diseases," said Tom Krugman, Executive Director of the National Processed Raspberry Council.

 

"While further research in humans is needed, these animal studies provide important insights that will drive future research."

 

Dr Ara Kirakosyan studied the effects of red raspberry consumption on obese rats. Mice that were given a typical western diet that was high in lipids and sugars were fed red raspberries. Their metabolic syndrome markers improved considerably.
Results were published in the Federation of American Societies for Experimental Biology (FASEB) journal.

 

Dr Neil Shay and colleagues from the Food Science and Technology department of Oregon State University, studied the effects of red raspberries in mice fed a high-fat, high-sugar Western diet.

Dr. Mei-Jun Zhu and colleagues at Washington State University looked at the potential effect of red raspberry consumption on metabolic syndrome in male mice with diet-induced obesity.

 

Dr Giuliana Noratto and researchers of the Department of Food and Nutrition Science at Texas A&M University looked into the anti-diabetic properties of red raspberries.

 

Finally, Dr Geoff Sasaki from Oregon State University looked at the effect of ellagic acid quercetin in liver function in mice given red raspberries to eat; and Dr Amber Thomas from the Department of Nutrition and Food Sciences at Texas Woman's University, studied bone inflammation in mice that were given a dose of red raspberries. 

 

These experiments were conducted to demonstrate the multiple health benefits of red raspberries.