Loganberries: Complete Vitamin Profile

Loganberries ‐ Vitamin Information

Loganberrries: A Comprehensive Guide to their Unique Vitamin Profile

Longeneckers (2017) define a loganberry as a “thorny trailing blackberry-raspberry hybrid, commonly found in western regions of the United States.” It can also be found across Canada and Central America. Loganberries appear to have been discovered in 1881 by James Harvey Logan, a California farmer who bred a unique variety of both red raspberry and wild blackberry bushes together to create the berry. Throughout North America, there is an increasing demand for loganberries due to the notion that they are particularly rich in nutritional value. While this claim does stand true, it is important to identify which vitamins and minerals make loganberries so valuable nutritionally. In this paper I will discuss the respective micronutrient profile of loganberries including Vitamins C, B6, B9, and K1; additionally, other themes surrounding loganberry nutrition such as its antioxidant content and glycemic index will be discussed below.

Vitamin C

Of abovementioned micronutrients found in loganberries, vitamin C concentration is highest amongst them all. According to the U.S. Department of Agriculture’s database, one serving (approximately 100 grams) of loganberries contains about 75 milligrams of ascorbic acid. That amount translates to 83% of a person’s daily recommended allowance requirement for this particular vitamin (National Institutes of Health, 2019). Furthermore, Zheng et al. (2014) identified fresh loganberries to contain approximately 154 mg/100g of vitamin C when compared to the 141 mg/100g present within frozen fruit samples - suggesting that eating loganberries in their natural, unfrozen form may confer significant benefits when it comes to gaining adequate amounts of vitamin C. As far as health effects go, vitamin C helps bolster immunity, protect against free radicals, reduce inflammation, improve skin health, support tissue formation, and even fishtail blood vessels (Fiedrich & Smith-Ryan, 2018).

Vitamin B6

Despite containing little more than 7 micrograms per every 100-gram serving, loganberries remain a trustworthy source of vitamin B6. This vitamin assists with hundreds of different metabolic processes associated with maintaining optimal well being but primarily works by aiding appropriate enzymatic reactions (Fiedrich & Smith-Ryan, 2018). Of these cellular transformations includes five main functions—butyrate metabolism, histamine detoxification, transamination, heme synthesis and gluconeogenesis (Hagemann et al., 2015). Without vitamin B6, humans become prone to deficiencies since biochemical components necessary for normal functioning may not be synthesized efficiently. Thus, moderate levels of loganberry consumption offest these deficits because essential nutrients like pyridoxal-5-Phosphate are actively produced and delivered throughout the body accordingly.

Vitamin B9

Loganberries are also excellent sources of the highly bioavailable form of folate known as 5-methyltetrahydrofolate (5-MTHF), or simply folic acid. Rich dietary intake of this nutrient (i.e. loganberries) is especially critical for pregnant women because it guards against numerous prenatal complications linked to neural tube defects along with fetal malformation (Robboy et al., 2009). Faruquee et al. (2012) claim that 1 cup (150g) of loganberries gives about 28 megadoses of folate, totaling to a whopping 56% of your RDA quota. Although underreported, folate has emerged as one of the most important vitamins yet because low intakes of this radical continues to pose severe risks to human health. Low levels add onto previous problems suffered from birth wherein congenital heart diseases, urinary tract abnormalities, anemia and disability develop simultaneously (Snijder & Loeber, 2006). Therefore, consistent retention of folate should never be neglected; Instead, active effort towards incorporating loganberries into day-to-day meals serves as a secure platform for promoting robustness.

Vitmain K1

In addition to its relatively high concentrations of Calcium, Magnesium and Potassium given its juicy composition, loganberries possesses fair quantities of Vitamin K1 too. Also labeled phylloquinone, this essential macronutrient enables clotting abilities otherwise prohibited if scarce (Krishna et al., 2016). Research conducted by Szulc et al. (2008) shows that loganberries offer 38 mcg of vitamin K1 per 150g serve, translating to 48% of a person’s RDA needs. Moreover, beneficial action of cholesterol-lowering powers are similarly attributed to its contents of vitamin K owing to how 50% of hepatic circulation comes loaded with vitamin K dependent proteins (Zittermann et al., 2011). Therefore, not only do loganberries prevail monetarily when pitted against other food items, the circumstances through which coenzyme Q10 enter circulation suggest further valuable implications. People tend to pay good money for micronutrient supplements disproportionately larger quantities, but regularly consuming loganberries would prevent such need for engaging expensive methods of boosting our bodies’ defenses.

Other Nutritional Benefits

Apart from explaining the positive attributes of vitamin fortitude held within certain varieties of edible berries, mention must also be made regarding what else makes loganberries physiologically favorable. Firstly, news outlets have flocked around the world proclaiming extraordinary antioxidants profiles borne out of eating loganberries. One noteworthy vendor cites various assays showing total phenolics at 168.44 mg GAE/100 g, flavonoids at 37.47 mg RE/100 g, carotenes at 462.90 ?g/100 g, and alkankoids at 232.34 mg/100 g. Rajasekar (2010) notes how this provides tangible evidence of how reduced occurrences of cancer, cardiovascular disease, diabetes, and osteoporosis really depend on harnessing higher rates of ORAC (Oxygen Radical Absorbance Capacity). Consequently, just know that regular inclusion of loganberries represents a tremendously effective measure to help combat mild oxidative damage overtime. Albeit subjective to some degree, loganberries also exhibit an extraordinarily sweet taste upon tasting. Even still, juice extracted out of these fruits literally register 0 on the scale of sweetness caused by hemiglucose monosaccharides (Grovera et al., 2002). Thus, moderate intake prevents precipitous rises in glucose saturation, sparing people from the onset of rapid insulin secretions typically seen after eating sugary treats.

Conclusion

To summarize, loganberries comprise special mixtures of vitamins exclusive enough to where no alternative food item could completely replace them without receiving inadequate amounts of nutriets. Its presence of vitamins C, B6, B9, and K1 give credenceloganberries to claims of healthy fertility along with enhanced immunological security. With supplemental elements like powerful antioxidative compositions and zero recorded degrees of sugar coming forth, loganberry features quickly break away from competing superfoods joining chief ranks among public desirability. Go ahead and reap the plethora of long lasting rewards these interesting berries bring forward – whether eaten raw or cooked up deliciously in a dish, remember to do your part in spreading information about delicious mixes of vitamins available via everyday favorites!

References

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National Institutes of Health. Office of Dietary Supplements: Vitamin C. Revised May 31st, 2019. Accessed April 2nd, 2019. ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/.

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Szulc, P., Lissner, L., Petersen, H., Rossander-Hulthen, L., Maleszka, J., Chong, S. M. F., Jacobsson, L. T. H. (2008). Dietary Vitamin K Intake Is Associated with Bone Mineral Density and Hip Fracture Risk: Results From Population-Based Studies. Nutrition Journal, 7(17). https://nutritionj.biomedcentral.com/articles/10.1186/1475-2891-7-17

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Zheng, W., Wang, S.Y., Liang, G., Zhang, H. (2014). The Vitamin C content of fresh and frozen fruit and vegetable products varies over storage time: An Analysis and Comparison. International Food Research Journal, 21, 1437-1442. http://docsdrive.com/pdfs/ansinet/ifrj/2014/1437-1442.pdf

Zittermann, A., Berthold, H.-K., Götze, O., Kuhn, J., Kleesiek, K., Borggrefe, M., Koertke, H. (2011). Vitamin K ablation study in patients with coronary heart disease: Effects on residual confounding by influence of gastrointestinal absorption. Atherosclerosis, 215, 192–196. https://doi.org/10.1016/j.atherosclerosis.2010.12.040