In Asian countries, mulberry plants have been grown for the production of silk worms (Bombyx mori L.), because their leaves are a major and important nutrient source for silk worms.
Morus nigra is believed to have originated from Iran. It was known to the Greeks and Romans before the Christian era. It was also cultivated in ancient Egypt. The tree was introduced into America for silkworm culture in early colonial times and naturalized and hybridized with the native red mulberry. The red or American mulberry is native to eastern United States from Massachusetts to Kansas and down to the Gulf coast.
Most European countries have usually used mulberry fruits to prepare jams, marmalades, vinegars, juices, wine, distillates or canned goods and cosmetic products.
Various parts of mulberry plants have also been used as traditional herbal medicines. Presence of proanthocyanins and anthocyanes makes the fruit suitable for application in some types of cancer and have positive effect on regeneration tissues after the ischemic stroke, and supports the kidney function.
Mulberries are an excellent source of iron, which is a rare feature among berries. They are rich in B-complex group of vitamins and vitamin K and contain good amounts of niacin, pyridoxine and riboflavin. These vitamins function as co-factors and are helpful in the metabolism of carbohydrates, proteins and fats.
The leaves contain high amount of calcium carbonate, adenine, glucose, mineral salts and tannin with antibacterial effects; hence, applied for treatment of cold and fever, headache, for stimulation of the insulin production, in cases of snake bites or as antidote in case of poisoning with Aconitum napellus.
Black mulberry – Facts and nutritional constituents
