Blackberry nutritional info: The latest research

A new study published in the journal Nature Nutrition finds that people who eat a diet rich in blackberries have lower cholesterol, and the higher the quality of the berries, the lower the risk of heart disease.

Researchers analysed the diets of 2,068 men and women, with the aim of finding out what the healthiest dietary choices were in the US.

They found that the more fruit they ate, the higher their cholesterol levels were.

However, those who ate the least amount of fruit had lower levels of the risk factors for heart disease, and they were more likely to eat blackberries daily.

Blackberries are rich in vitamin C, which is linked to reducing the risk for many chronic diseases, including heart disease and diabetes.

However it’s a bit of a shock to see a fruit that’s high in vitamin E that is also high in cholesterol, as the antioxidant has been shown to be linked to heart disease in studies.

The vitamin C in blackberry is a precursor for carotenoids that make up vitamin E, which helps the skin and hair grow.

Blackberry juice has also been linked to a reduced risk of coronary artery disease, with a reduced chance of heart attack being associated with the higher levels of antioxidants found in black berries.

The researchers said that their results suggest that there is a strong link between fruit and health.

The study was carried out by researchers at the US Centers for Disease Control and Prevention, the US Department of Agriculture, and The University of California San Diego.