BLACK MULBERRY

The book Black Mulberry by Yakup Şirin offers a comprehensive scientific exploration of the biochemical composition and health benefits of Morus nigra (black mulberry). Combining academic rigor with applied R&D experience, Şirin examines the nutritional and therapeutic potential of black mulberry, including its rich phenolic content, antioxidant capacity, and bioactive compounds such as anthocyanins, quercetin, rutin, and chlorogenic acid. The book presents detailed laboratory analyses of black mulberry extracts, with proprietary blends (BME-34 and BME-35) evaluated for pH, Brix, antioxidant activity, and phenolic profiles. It highlights the fruit’s functional roles in disease prevention particularly in oxidative stress-related conditions and its potential as a natural ingredient in functional foods and dietary supplements. Addressing adulteration detection, Şirin also emphasizes product safety, labeling accuracy, and authenticity. This book serves as a resource for researchers, food manufacturers, and health-conscious readers interested in the intersection of nutrition science and innovation.