Mulberry and blackberry nutritional value

Is the time of the year for blackberry and mulberry fruits. I love going in Springfield park and picking blackberry, even though I come out with either I have been stung by hives or the blackberry thorns. I have also seen for the first time a tree of black mulberry, which I do not usually see in in London. Seeing them, it reminds me of Italy, and my upbringing and it makes me feel at home. The nutritional value of these two berries are also quite good quite amazing:

Blackberries: Blackberries and many of the red and black or blue berry are full of antioxidant. It seems that the riper they are the more their antioxidant capacity increases. Blackberry and any other berry can retain their antioxidant capacity even when frozen or dry, so they can be eaten in the winter as well. I eat those either with yogurt (any type) or in smoothies (they can be made with either orange juice or other substitute dairy free yogurt or milk). This can be a snack or with breakfast, same with the mulberries.

Mulberry: I have seen dry mulberry as well, the green and the black ones have been shown to decrease hyperglycaemia and insulin resistance as well in animal, which is a good news for snacks if you have high cholesterol and diabetes 2. The black ones have higher antioxidant capacity as well, like the red strawberry and blueberry as well.

Mulberry (Morus spp., family Moraceae), is a multipurpose tree that produces fruits for human consumption, foliage for rearing silkworm, medicine for patients, and fodder for animal feed. Mulberry leaves are succulent, characterized by high crude protein (CP; 19.4%) and low neutral detergent fibre (NDF; 36.1%). Mulberry fruit pomace is rich in carbohydrates (20.85%) (Niu Y). This might be the reason why it lowers they hyperglycaemia and improves insulin resistance. Also there is a possibility of feeding the good bacteria with the fibre from the berry, which improves the elimination process and the healing of the intestinal tract.

Reference:

1. Choi JW (2016). Structural analysis and anti-obesity effect of a pectic polysaccharide isolated from Koreanmulberry fruit Oddi (Morus alba L.). Carbohydr Polym.
2. Choi KH, et al (2016). Mulberry (Morus alba L.) Fruit Extract Containing Anthocyanins Improves Glycemic Control and Insulin Sensitivity via Activation of AMP-Activated Protein Kinase in Diabetic C57BL/Ksj-db/db Mice. Med Food
3. Niu Y et al (2016). Effects of Diets Supplemented with Ensiled Mulberry Leaves and Sun-Dried Mulberry FruitPomace on the Ruminal Bacterial and Archaeal Community Composition of Finishing Steers. LoS One.
4. Sung JM et al (2015). Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage. Korean J Food Sci Anim Resour.
5. Yang Sy, Lin HS (2000). Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. Agric Food Chem.