Raspberries are small, bright red fruits that may be eaten fresh or used in desserts. They’re high in fiber, vitamin C, manganese, and antioxidants. Raspberries have up to 4 mmol of antioxidants per 3.5 ounces (100 grams), according to a FRAP test. Raspberries have been linked to lower rates of cancer and heart disease in several studies. In a test-tube experiment, raspberries’ antioxidants and other compounds killed 90% of stomach, colon, and breast cancer cells in the test sample.
A study of five research found that black raspberries’ anti-inflammatory and antioxidant qualities might hinder and counteract the development of many malignancies. Furthermore, raspberries’ antioxidants, specifically anthocyanins, may help to decrease inflammation and oxidative stress. This might reduce the chance of heart disease. However, the bulk of the research indicating raspberries’ health advantages comes from test-tube studies. Human trials are still needed before recommendations can be made.