Blackberry is an edible fruit produced by many species of the genus Rusaceae, hybrids of these species within the subgenus Rusaceae, and hybrids of the subgenus Rusaceae and the genus Idaeobatus. Blackberries are abundant, with an annual yield of up to 20,000 pounds (9,100 kg) per acre (0.40 hectares), making them commercially attractive.

Blackberry is a nutritious fruit rich in vitamin C, dietary fiber, antioxidants and other ingredients, which have antioxidant, digestive and immune-enhancing effects. It also supports cardiovascular health and may help regulate blood sugar.

1. Antioxidant effect

Blackberries contain a large amount of antioxidant ingredients such as anthocyanins, flavonoids, and vitamin C, which can neutralize free radicals, slow down cellular oxidative damage, and reduce the risk of chronic diseases (such as cardiovascular disease and cancer). Studies have shown that its antioxidant capacity ranks high among common fruits.

2. Promote digestion

Each 100 grams of blackberries contains about 5 grams of dietary fiber, which can increase intestinal motility, improve constipation, and support the growth of intestinal probiotics to maintain gastrointestinal health.

3. Enhance immunity

The high content of vitamin C (about 21 mg/100 grams) helps promote white blood cell function, enhance the body's ability to resist infection, and promote collagen synthesis to maintain skin health.