The ripe berries contain large quantities of fructose sugars, citric acid, and are high in vitamins C and E. They also contain salicylate, which is an analgesic or pain reliever, and which may help lower the risk of heart diseases. The juices also contain several anti-oxidants which continuing research indicates is helpful for preventing or lowering the incidence of many diseases, including cancer. The fruit is also high in pectin, so it has the benefit of helping jells to set.
The leaves, outer layers of the stem, and the roots are also used medicinally. All of these contain large quantities of tannic acid, which is a strong astringent. For this reason, a dilute tea can be made out of the leaves, roots, or stem bark for treating diarrhea or dysentery. A tea made from the dried roots can be used for the same purpose, but it will have a stronger action. The tea is also sometimes taken as a tonic. The roots and the leaves can be dried for use medicinally, or they can be used fresh.
Blackberries rank highly among fruits for antioxidant strength, particularly due to their dense contents of polyphenolic compounds, such as ellagic acid, tannins, ellagitannins, quercetin, gallic acid, anthocyanins and cyanidins. Blackberries have an ORAC value (oxygen radical absorbance capacity) of 5347 per 100 grams, including them among the top-ranked ORAC fruits. Another report using a different assay for assessing antioxidant strength placed blackberry at the top of more than 1000 antioxidant foods consumed in the United States.
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