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Red Raspberries May Have Benefits for Metabolic and Bone Health

Warm and sunny weather has many of us dreaming about the seasonal fruit that will soon be topping our morning granola. And, when deciding which fruits you should feature in your fantasy breakfast bowl, recent research points towards juicy red raspberries. Findings from various animal studies suggest that red raspberries, which are an excellent source of vitamin C and high in fiber, are associated with a decreased risk of several health conditions, including cardiovascular disease, diabetes-related complications, and bone inflammation. Here is a quick look at some of the red raspberry-related research recently published in the FASEB Journal and scheduled to be presented at the 2016 Experimental Biology conference:

  • Cardiovascular care. Researchers fed obesity-prone rats a high-fat diet in addition to either a freeze-dried red raspberry powder or a sugar placebo for eight weeks. At the end of the study, the two groups did not show differences between body weight gain, LDL (“bad”) cholesterol, or systolic blood pressure; however, the red raspberry group had lower fasting triglycerides and blood sugar levels, as well as lower heart rates, than the placebo group. The red raspberry group also experienced heart enlargement and wall thickening, which may indicate a reduced heart failure risk.
  • Diabetes defense. Diabetic, obese rats were split into two groups and fed either freeze-dried red raspberries or a placebo for eight weeks. The red raspberry group, but not the placebo group, was protected against a rare diabetes complication called cachexia—appetite and weight loss, fatigue, and muscle atrophy—that is usually associated with extreme nerve pain. They also had lower fasting blood sugar than the placebo group, although this difference was not statistically significant.
  • Bone backup. Red raspberry polyphenols (antioxidants found in fruits and vegetables) were found to prevent the release of inflammatory chemicals and to inhibit the expansion of the number of bone cells that cause bone breakdown in cultured cell lines from mice. This indicates that these polyphenols might have the potential to help prevent bone loss.

Source: EurekAlert!

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