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Bioactive Compounds
Traditional
Homemade
Raspberries
David Janitzek
Author
2026-09-24
Date
4 min. read
article.read_time
4
Chapters
Poland holds a leading position in global raspberry production, ranking as the undisputed top producer in Europe and the third-largest supplier worldwide. The exceptional popularity of raspberries stems not only from their intense, distinctive flavor but also from their abundance of nutrients and bioactive compounds. As early as ancient Greek medicine, their multifaceted effects were recognized—particularly their diaphoretic, astringent, anti-inflammatory, and digestive-regulating properties. Today, homemade raspberry tincture is gaining increasing appreciation, as its regular consumption during periods of heightened susceptibility to illness—namely autumn and winter—can significantly bolster the body’s immune defenses and reduce the risk of upper respiratory tract infections.
Malina grows wild in parts of Europe and Western Asia. Already in the early Middle Ages, this fruit was grown in cluster gardens, where its anti-health properties were used. Depending on the variety of the plant, the color of the fruit can vary from red to black. The fruit is harvested in the second half of July and the first of August.
In addition to being a rich source of vitamins (B1, B2, B6, PP and C), minerals (calcium, potassium, magnesium, iron) and organic acids (apple acid, ascorbic acid, lemon). In addition, the leaves of the plant are rich in phenolic acids, legumes and flavonoids, hence they have antibacterial and anti-inflammatory properties and also support maternal metabolism.
The organic acids found in raspberries, i.e. apple, salicylic or citric acid, are used in cough syrups, which is why it is considered to be an excellent anti-cold specificity. It stimulates the urinary glands, reduces fever, has an anti-inflammatory effect. It also exhibits anti-cough properties and is called a common, natural home aspirin.
Preparation: fresh and ripe raspberries should be washed under running water, slightly dried and placed in a glass jar, and then sprinkled with spirits. Keep the container closed and put away for 4 weeks. After this time the spirits should be diluted, filtered and added sugar and water. Re-dilute for a week and then prepare the bottles.
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