Seymour D. Van Gundy, retired dean of the UCR College of Agriculture and Natural Resources along with the Redlands Horticultural and Improvement Society, note that blackberries have several health benefits apart from being a tasty delight.
Scientists have found berries have some of the highest antioxidant levels of any fresh fruits, measured as ORAC (oxygen radical absorbance capacity). Fresh berries are some of the most powerful and delicious disease-fighting foods available.
Pigments in berries are powerful antioxidants. Blue, purple and red color has been associated with a lower risk of certain cancers and with urinary tract health, memory function and healthy aging.
Blackberries, which are rich in antioxidants, help the body in fighting free radicals and thus avoid various types of cancer.
The high tannin content, and the resultant antiseptic properties, of blackberries makes them good for tightening tissues as well as treating minor bleeding with their anti-bacterial properties, and blackberries can even help cleanse the blood.
Consumption of blackberries has been found to be beneficial for those suffering from diarrhea and intestinal inflammation.
Mild infections, such as sore throats and mouth irritations, can be treated with the help of blackberries.
Blackberries have also been used to alleviate hemorrhoids.