Blackberry: Complete Sugars and Carbohydrate Profile

Blackberry ‐ Types of Sugars

Lipids and Fats in Blackberry (Rubus fruticosus)

The fascinating composition of blackberries makes them a highly sought-after foodstuff due to their nutrient density and health benefits. Lipids and fats are two important components of the nutritional content found inside of blackberries, and proper understanding of these compounds is essential to appreciate the diverse diet plan that can be provided from consuming this fruit. Herein, various types of lipids and fats which can be obtained from blackberries are discussed, exploring how they contribute specifically to human nutrition.

First, it must be clarified what lipids and fats actually are. Generally speaking, lipids refer to any biological molecules made up of hydrocarbons, and they include triglycerides, waxes, phospholipids, steroids, terpenes and fatty acids. Fats are defined as a subset of the larger group of lipids; they mostly consist of triglycerides which contain three carbon chains of varying lengths attached to glycerol, via an ester bond. Triglycerides are important as they provide energy for organisms by generating more than twice as much energy as carbohydrates when oxidized into ATP during mitochondrial respiration.

Blackberries contain several types of lipid and fat structures including triglycerides, free fatty acids, monotyrosine derivatives, long chain fatty acids, butterfat constituents, and derivatives of both palmitic and stearic acid. Triglycerides make up the majority of the extracted lipids from blackberries with around 25% of their weight attributed to these molecules. From thermally enhanced extraction of rubus flesh oil 80 different saturated and unsaturated fatty acids have been isolated. Long chain fatty acids, those composed of 16 or more carbon atoms account for the largest percentage of these. With the remainder being composed of monounsaturated fatty acids like oleic acid, linoleic acid being the most abundant at 23%, palmityolic acid and short chain fatty acids such as butyric, caprylic and capric acid. Free fatty acids are composed of mono and polyunsaturated fatty acids, however with only small amounts present in blackberries.

Butterfat components are also found within blackberries, consisting of substances such as ibupifenolide , conjugated diacylglycerols and diacylmonoglycerols. These mainly form hydrogen bonds between their hydroxyl groups allowing for intermolecular cohesion. They are beneficial to the body largely because of their lipolytic activity where they convert dietary fat into absorbable forms. Monotyrosine derivatives feature on the list as well, primarily composed of glycocyte and aminomyristoleate derivatives. The presence of these then leads to higher levels of cholesterol and other lipoproteins. Palmitic and stearic derivatives are referred to as longer chain fatty acid-like polyols and exhibit low molecular masses making them water soluble, although in small amounts they would limit their effect on one’s health.

In addition to the breakdown of lipids and fats found in blackberries, many studies offer even further depth regarding the effects of consumption. While lower in calories compared to most snacks, blackberry consumption has positive metabolic results that extract even more value from caloric intake. Blackberry juice has been shown to increase total antioxidant capacity and glucose tolerance in vitro, indicating that sources of blackberries have antidiabetic properties. Moreover, red raspberry ketones, bioactive ketones, have the ability to interact with free fatty acids, thus stimulating adiponectin secretion which could influence insulin sensitivity and reduce risk of diabetes. Furthermore, since blackberry contains naturally occurring primary and secondary metabolites, some research has suggested potential anti-inflammatory properties as well as antimicrobial properties, while other studies show protective effects against ultraviolet radiation.

To conclude, the major types of lipids and fats found in blackberries are triglycerides, fatty acids – both long and short-, diacylgycerols, monotyrosine derivatives and palmitic/stearic derivatives. All of these offer real dividends to human health upon ingestion, promising increased glucose regulation and inflammation management along with disease prevention abilities. There is still plenty left to explore, maybe unearthing yet more advantages of adding blackberries into our diets. For now though, let us enjoy the super fruits knowing we are getting not just great taste and flavour, but also top-tier physiological rewards.