Raspberries can trace a long history dating back to prehistoric times. While wild raspberries are thought to have originated in eastern Asia, there are also varieties that are native to the Western Hemisphere. The seeds of these raspberries were likely to have been carried by travelers or animals that came across the Bering Straight during ancient times.

The spread of wild raspberries through the world seems to have occurred via similar means. The early hunter-gatherers traveled to far distances to collect food. On their treks back to the villages they would discard what they considered to be inferior quality foods, including the smaller sized raspberries. Thus began the propagation of these plants in other areas.

There seems to be no evidence that raspberries were cultivated until this millennia, with the first written mention being found in an English book on herbal medicine dated 1548. Raspberries began to be grown more widely in Europe and North America in the 19th century when many new varieties such as the loganberry and boysenberry were developed through either accidental or intentional crossbreeding. Currently, the leading commercial producers of raspberries include Russia, Poland, Yugoslavia, Germany, Chile and the United States.

Red raspberry is most often the source of a dietary supplement sold in many health food stores called ellagic acid. This substance found naturally in raspberries belongs to the family of phytonutrients called tannins, and it is viewed as being responsible for a good portion of the antioxidant activity of this (and other) berries.

Phytonutrients for Antioxidant, Antimicrobial and Anticarcinogenic Protection

As an antioxidant food containing ellagic acid, raspberries help prevent unwanted damage to cell membranes and other structures in the body by neutralizing free radicals. Ellagic acid is not the only well-researched phytonutrient component of raspberry, however. Raspberry's flavonoid content is also well documented. Here the key substances are quercetin, kaempferol, and the cyanidin-based molecules called cyanidin-3-glucosylrutinoside and cyanidin-3-rutinoside. These flavonoid molecules are also classified as anthocyanins, and they belong to the group of substances that give raspberries their rich red color. Raspberries' anthocyanins also give these delectable berries unique antioxidant properties, as well as some antimicrobial ones, including the ability to prevent overgrowth of certain bacteria and fungi in the body (for example, the yeast Candida albicans, which is a frequent culprit in vaginal infections and can be a contributing cause in irritable bowel syndrome).

Additionally, research is suggesting that raspberries may have cancer protective properties. Research with animals has suggested that raspberries have have the potential to inhibit cancer cell proliferation and tumor formation in various parts of the body, including the colon.

Plus Vitamin and Mineral Antioxidants

In addition to their unique phytonutrient content, raspberries are filled with traditional nutrients, primarily in the antioxidant and B vitamin categories. Raspberries emerged from our nutrient ranking system as an excellent source of manganese and vitamin C, two critical antioxidant nutrients that help protect the body's tissue from oxygen-related damage. They also qualified as a good source of riboflavin, folate, niacin, magnesium, potassium and copper. Coupled with this strong B vitamin and mineral content, raspberries qualified as "excellent" in terms of dietary fiber. This combination of nutrients makes raspberries a great fruit choice for having minimal impact on blood sugars.

As raspberries are highly perishable, they should only be purchased one or two days prior to use. Choose berries that are firm, plump and deep in color, while avoiding those that are soft, mushy or moldy. If you are buying berries prepackaged in a container, make sure that they are not packed too tightly, since this may cause them to become crushed and damaged, and that the container has no signs of stains or moisture, indication of possible spoilage. Raspberries are generally available from midsummer through early fall.

Raspberries are one of the most perishable fruits, so extreme care should be taken in their storage. Before storing in the refrigerator, remove any berries that are molded or spoiled so that they will not contaminate the others. Place the unwashed berries back in their original container or spread them out on a plate lined with a paper towel, then cover the plate with plastic wrap. Raspberries will keep fresh in the refrigerator for one or two days. Make sure not to leave raspberries at room temperature or exposed to sunlight for too long, as this will cause them to spoil.

Raspberries freeze very well. Wash them gently using the low pressure of the sink sprayer so that they will maintain their delicate shape and then pat dry with a paper towel. Arrange them in a single layer on a flat pan or cookie sheet and place them in the freezer. Once frozen, transfer the berries to a heavy plastic bag and return them to the freezer where they will keep for up to one year. Adding a bit of lemon juice to the raspberries will help to preserve their color.