Editing Raspberry (section)

=== Phytochemicals ===
Raspberries contain [[phytochemical]]s, such as [[anthocyanin]] [[pigment]]s, [[ellagic acid]], [[ellagitannin]]s, [[quercetin]], [[gallic acid]], [[cyanidin]]s, [[pelargonidin]]s, [[flavan-3-ol|catechins]], [[kaempferol]] and [[salicylic acid]].<ref name="ppb">{{cite journal |journal=Plant Physiology and Biochemistry |year=2013 |volume=72 |pages=79–86 |doi=10.1016/j.plaphy.2013.04.001 |pmid=23622736 |title=A targeted metabolomics approach to understand differences in flavonoid biosynthesis in red and yellow raspberries |vauthors=Carvalho E, Franceschi P, Feller A, Palmieri L, Wehrens R, Martens S |bibcode=2013PlPB...72...79C }}</ref><ref>{{cite journal |journal=Food Chemistry |year=2014 |volume=160 |pages=233–40 |doi=10.1016/j.foodchem.2014.02.174 |pmid=24799233 |title=Quality and chemical composition of ten red raspberry (''Rubus idaeus'' L.) genotypes during three harvest seasons |vauthors=Mazur SP, Nes A, Wold AB, Remberg SF, Aaby K }}</ref> Yellow raspberries and others with pale-colored fruits are lower in anthocyanin content.<ref name="ppb" /> Both yellow and red raspberries contain carotenoids, mostly lutein esters, but these are masked by anthocyanins in red raspberries.<ref name=scidi1>{{cite journal |last2=Fraser |first2=P.D. |last3=Martens |first3=S. |last1=Carvalho |first1=Elisabete |title=Carotenoids and tocopherols in yellow and red raspberries |journal=Food Chemistry |year=2013 |volume=139 |issue=1–4 |pages=744–752 |doi=10.1016/j.foodchem.2012.12.047 |pmid=23561169 }}</ref>

Raspberry compounds are under preliminary research for their potential to affect human health.<ref>{{cite journal |pmid=26773014 |pmc=4717884 |year=2016 |last1=Burton-Freeman |first1=B. M. |title=Red Raspberries and Their Bioactive Polyphenols: Cardiometabolic and Neuronal Health Links |journal=Advances in Nutrition |volume=7 |issue=1 |pages=44–65 |last2=Sandhu |first2=A. K. |last3=Edirisinghe |first3=I |doi=10.3945/an.115.009639 }}</ref>