erries are a good source of anthocyanins, a sub-class of the flavonoid group of phytochemicals. Flavonoids are of interest to nutritionists because epidemiological evidence suggests that they are beneficial to the health. In particular, flavonoids may protect from cancer and cardiovascular disease, although other health benefits have been reported. Flavonoids are bioavailable in humans, and evidence suggests that they act as in vivo antioxidants. The ability of the flavonoids to act as reducing agents in human plasma may explain their ability to protect from disease. However, they are extensively metabolised in enterocytes and the liver and so the exact metabolic fate of the parent flavonoids is not fully understood. Anthocyanins from berries may be one of the only classes of flavonoids to be absorbed intact, and as such this may give them unique health properties.
At this time of year in Britain, blackberries are available to pick for free in hedgerows and along pathways. This year has been particularly good for blackberries and the brambles are full with berries. Picking and freezing berries is a great way to maintain a year round high flavonoid diet. However, making wine from the blackberries may be even more beneficial. Wine is made by yeast fermenting the sugars in fruits such as blackberries to ethanol. Within the final wine product, many of the original flavonoids present in the fruit can be found. However, many of the flavonoids undergo ring splitting and conjugation reactions to form a range of bioavailable chemicals. This milieu of chemicals is likely what gives wine some beneficial properties. The synergism between the phytochemicals in wine explains why wine drinkers live longer and are healthier. The ethanol explains why they are happier.
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