Britt M. Burton-Freeman, Amandeep Sandhu, and Indika Edirisinghe research uncovers the positive health effects of eating red raspberries

According to their research conducted at Center for Nutrition Research, Institute for Food Safety and Health (IFSH), Illinois Institute of Technology, red raspberries may have anti-inflammatory, anti-oxidative and metabolic stabilizing activity, according to a comprehensive review of the available scientific literature published in the January issue of Advances in Nutrition. These properties shed light on the potential role of red raspberries in helping to reduce the risk of metabolically-based chronic diseases, including cardiovascular disease, diabetes mellitus, obesity, and Alzheimer’s disease: all of which share critical metabolic, oxidative, inflammatory links.

Britt M. Burton-Freeman, PhD, MS and Associate Professor and lead author of the paper is quoted, “Turns out what is good for the heart, is also good for the brain. That is what is particularly interesting about the research on red raspberries – their potential to help reduce factors contributing to metabolic syndrome which has implications for diabetes development and overall cardiovascular and brain health.”

The article appears in Advances in Nutrition An International Review Journal
See the article at - http://advances.nutrition.org/content/7/1/44.abstract

About the researchers and authors:

Britt M. Burton-Freeman, PhD, MS
Associate Professor
Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, and lead author of the paper.
More about Britt M. Burton-Freeman, PhD, MS

Amandeep Sandhu
Senior Research Associate
Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology

Indika Edirisinghe, PhD
Senior Scientist-Biochemistry, Manager-Nutrition Programs
Assistant Professor
Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology
More about Indika Edirisinghe, PhD