| Description | Cloudberry (Rubus chamaemorus) is a fruit native to cool temperate regions, alpine and arctic tundra, and boreal forests of Northern Europe, Russia, and Canada. It is mostly eaten in Nordic countries, such as Norway, Sweden, and Finland. The fruit is used in jams, juices, tarts, and liqueurs, and as a topping for ice cream, pancakes, and waffles. Cloudberries are golden-yellow in color, with a tart taste when fresh and a sweet flavor when over-ripe. They have a soft and juicy texture, and a sweet, slightly tart odor. Cloudberries are rich in vitamin C and have antioxidant properties, which provide several health benefits, including immune system support and anti-inflammatory effects (PMID: 14693229). The most notable chemical in cloudberries is ellagic acid, a polyphenol with potential anti-cancer properties (PMID: 37233639). Cloudberries have been used in traditional medicine for their antiseptic and anti-inflammatory properties. A peculiar mode of preparation is preserving cloudberries in their own juice without added sugar, if stored cool. |
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| Content Reference | 21 unique sources. Numbers in the composition tables above point here. Show sources - [1] U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. [USDA]
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- [18] COCONUT Natural Products Database (coconut.naturalproducts.net)
- [19] PathBank (predicted occurrence). [PathBank]
- [20] Human Metabolome Database (predicted occurrence). [HMDB]
- [21] MANUAL
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