A study that compared the cancer prevention properties among seven kinds of berries by researchers at The Ohio State University Medical Center found that all were about equally effective in preventing development of esophageal cancer in rodents.
The preliminary findings are published in the June issue of the journal Pharmaceutical Research.
Until now, black raspberries got all the attention for their cancer-fighting properties.
Previous studies have shown that anthocyanins, which are responsible for the dark purple-black color of black raspberries, also give them their cancer preventive potential. Other chemopreventive compounds in black raspberries include ellagitannins and other phenols.
Researchers initially thought that strawberries, blueberries and red raspberries would be less effective in preventing carcinogen-incuded esophagus cancer in rats.
But it appears that each type of berry contains unique compounds that are responsible for their cancer preventive effects, the researchers said.
Advantage to consumers is that blueberries, strawberries and red raspberries are more readily available to the public throughout the year than black raspberries.
"Everyone should be consuming more of all berry types, althought it's difficult to know how many berries people must consume to reap the preventive benefits," said Dr. Gary Stoner, one of the study's researchers from The Ohio State University Comprehensive Cancer Center-Arthur G. James Cancer Hosptial and Richard J. Solove Research Institute.
Watch a video about the study, which features an interview with Dr. Stoner here.