Raspberry Fruit Powder
Raspberry Fruit Powder
Snapshot
Raspberry Fruit Powder is a concentrated, dehydrated form of Rubus idaeus fruit, rich in vitamins, antioxidants, and fiber, supporting immune function, skin health, and digestive regularity.
What is Raspberry Fruit Powder?
Raspberry Fruit Powder is produced by freeze‑drying or spray‑drying ripe raspberries and milling into a fine, ruby‑red powder that preserves anthocyanins, vitamin C, and dietary fiber.
Where It Comes From
Ripe raspberries are harvested at peak maturity, cleaned, juiced or pulped, then dehydrated under low‑temperature conditions to retain nutrient integrity before milling into powder.
Key Nutrients & Compounds
Provides high levels of anthocyanins (cyanidin‑3‑glucoside), ellagitannins, vitamin C, manganese, and both soluble and insoluble fiber.
Health Benefits
Raspberry Fruit Powder supports antioxidant defense and skin health via anthocyanins; boosts immune function through vitamin C; promotes digestive regularity with fiber; and may aid metabolic health.
Recommended Dosage
1–2 teaspoons (3–6 g) daily mixed into water, smoothies, yogurt, or oatmeal; delivers approximately 50–100 mg vitamin C and 2–3 g dietary fiber per serving, depending on processing.
How to Use It
Stir into beverages, blend into shakes, sprinkle over breakfast bowls, or incorporate into baking recipes; store in a cool, dry place away from light to maintain color and potency.
Who Should Use It?
Ideal for individuals seeking the health benefits of raspberries year‑round—particularly antioxidant, immune, and digestive support—when fresh fruit is unavailable.
Possible Interactions or Cautions
High natural acid content may irritate sensitive stomachs; excessive intake could cause mild gastrointestinal discomfort in some individuals.
Final Thoughts
Raspberry Fruit Powder provides a versatile, nutrient‑dense way to enjoy raspberry’s phytonutrients, fiber, and vitamin C, enhancing both health and culinary applications.
Scientific Studies
Kulling SE, Rawel HM. Chimia.* Anthocyanins as food colorants—characteristics and health implications. Food Chem. 2008;110(4):691–704. https://doi.org/10.1016/j.foodchem.2008.02.084
Seeram NP, et al. Characterization, quantification, and bioactivities of anthocyanins in berries. J Agric Food Chem. 2001;49(10):5315–5321. https://doi.org/10.1021/jf0106215
Biedrzycka E, Amarowicz R. Polyphenols in health and disease prevention. Eur J Clin Nutr. 2008;62(11):1416–1423. https://doi.org/10.1038/sj.ejcn.1602861