Blackberry Allergy
The blackberry fruit is a collection of small purplish buds attached to a central receptacle. Prior to 1850 when it was developed as a garden fruit, blackberries were popular as wild fruits and were used in different foods. Allergic reactions to blackberry are very rare.
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Uses
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Blackberries are eaten raw and as ingredients in jams, tarts, pastries, syrups and other foods. The root may be cooked and eaten and the dried leaves are used to make tea. Blackberries are rich in vitamin C and fibers.
Allergic Reaction
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Symptoms of food allergies may be induced in some individuals after eating blackberries, but the occurrence is very rare. Swelling of the throat has been documented in one man as of 2001. Allergens from the fruit have not been studied or characterized.
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Reactions
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Blackberries contain a substance known as salicylate, which is a natural aspirin. The fruit may cause some people to have mild reactions, especially those who have an intolerance to aspirin. Also, eating the fruit before it is completely ripe may cause stomach upsets in some individuals.
Cross-Reactivity
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Blackberries may show cross reactivity with species such as apples, apricots, raspberry and dewberry.
Non-Food Uses
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Properties of constituent chemicals in blackberries make the fruit very effective against illnesses such as dysentery, diarrhea and cystitis. Extracts can also be applied externally to treat ulcers, sore throats and gum inflammations, on individuals who are not allergic to the fruit.
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References
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