In 1735, the Irish herbalist K’Eogh described uses for raspberry: “an application of the flower bruised with honey is beneficial for inflammations of the eyes, burning fever and boils… The fruit is good for the heart and diseases of the mouth.” The fruits and the flowers were said to help against snake bite and scorpion poison. The fruit contains citric, malic and formic acid, sugar, tannins, pectin, flavones and vitamin C. The red colour derives from anthocyanins. The sweet, particular fruity flavour of the raspberry is very popular and often used as a flavour in the production of drinks and sweets. Cosmetically raspberry extracts are highly valued due to their moisturizing, caring and fragrant characteristics.
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