Researchers from the department of food science, food engineering school, Campinas State University in Brazil, found that gooseberries, their skin and pulp contained higher levels of antioxidant activity than other types of berries, such as blueberries and cranberries.
The purple, shiny berry is produced in the southwest tropics of Brazil and it is commonly used for making jams, jellies, drinks and it is also sold as a fresh fruit.
The researchers found that gooseberries contain high levels of phytochemicals. Phytochemicals are chemical compounds that occur naturally in plants. Some phytochemicals are responsible for color and other development properties, such as the deep purple of blueberries and the smell of garlic, for instance.
Phytochemicals have been reported to prevent oxidative stresses that can lead to cancer and heart disease. Gooseberry skin could potentially be a source of natural colorants and antioxidants for use in food manufacturing. The study was published by the Institute of Food Technologists (IFT).