Red raspberries (Rubus idaeus) have been eaten in Europe for at least 2000 years.
These berries are not only distinguished by their excellent taste, rich colour and pleasant aroma. Raspberries and their juice are rich in high amount of such bioactive substances: polyphenolic compounds (flavonoids, anthocyanins, ellagitannins, phenolic acids and flavonols), vitamins and minerals (magnesium, calcium, potassium and iron).
Because of the variety and abundance of these substances, raspberries have become the subject of extensive scientific research.
