Black Raspberry Extract May Help Prevent Esophageal Cancer

Filed in archive Food and Agriculture on January 8, 2009

Photo courtesy of iStockphoto, Image# 7776625

In an animal study, researchers attribute the chemo-preventive properties of black raspberries to anthocyanins, a class of flavonoids found in the fruit. This is one of the first experiments demonstrating the correlation between anthocyanins and cancer prevention in vivo. Furthermore, the researchers found that an anthocyanin-rich extract of black raspberries was nearly as effective in preventing esophageal cancer in rats as whole black raspberries containing the same concentration of anthocyanins.

The researchers are hoping to be able to confirm these findings in human cases. The study has been published in the latest issue of in Cancer Prevention Research.

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