Raspberries are a popular fruit that are considered by many the most intensely flavored berry (Herbst, 2001). They are eaten as is, made into jam, and used for flavoring many items. They have high concentrations of tannin, and a fair amount of iron, potassium, magnesium, calcium, and vitamins A and C, as well as flavonoids, pectic, fruit sugar, and water (Herbst, 2001; Longe, 2005).
Raspberries contain significant amounts of polyphenol antioxidants, chemicals linked to promoting endothelial and cardiovascular health. Xylitol, a sugar alcohol alternative sweetener, can be extracted from raspberries. Raspberries are considered a high-fiber food at over eight grams of dietary fiber per cup.
Raspberries are used in alternative medicine, particularly to aid women in pregnancy. A tea made from the leaves has been used for centuries to assist pregnancy (helping alleviate morning sickness, preventing miscarriage, strengthening the uterus, regulating contractions, and relaxing the uterus) and to increase breast milk after the birth of the baby (Longe, 2005). Some women use it to regulate menstrual cycles and decrease heavy menstrual flow (Longe, 2005). A 1941 study confirmed that it works as a uterine relaxant (Longe, 2005).
Raspberries have also been used medicinally to address gastrointestinal disorders, mouth and throat sores, and they have been considered helpful to prevent cancer and assist people with diabetes (Longe, 2005). Leaves of the raspberry cane are used fresh or dried in herbal and medicinal teas. Wilted raspberry leaves, however, develop a mild poison that may make people ill (Longe, 2005).
As an astringent (a chemical substance that tends to shrink or constrict body tissues), raspberry is a gentle antidiarrheal and also is used to reduce nausea and vomiting (Longe, 2005). It has been used to heal mouth and throat sores, and for bleeding gums and oral inflammations (Longe, 2005).