New findings suggest compounds in mulberries may influence gut bacteria and metabolism, though human data remains limited. Researchers highlight potential but caution against overextrapolation.
Mulberries may be doing more than providing colour and sweetness. A review led by researchers at Wroclaw Medical University in Poland suggests that compounds in the fruit, including polyphenols and polysaccharides, may interact with gut bacteria in ways that could influence metabolism. The review was published in the journal Biomolecules and was highlighted by SciTechDaily.
The researchers found that once mulberry compounds reach the intestine, some can be used by gut microbes as fuel. That process may alter the mix of bacteria in the gut, as well as the production of short-chain fatty acids such as acetate, propionate and butyrate, which are linked to energy balance and inflammation.
In animal and laboratory studies, those shifts have been associated with changes in blood sugar, blood lipids, fat accumulation and markers of inflammation. But the review also makes clear that the strength of any effect may depend on the type of mulberry, which part of the plant is used, and how it is processed, including drying, fermentation and extraction.
The findings should still be treated with caution. Most of the evidence so far comes from experiments in animals or in the lab, and human data remain limited. That means the review cannot be used to conclude that eating mulberries will lower glucose or improve cholesterol. Still, it adds to a growing body of research suggesting that plant compounds can affect metabolic health through the gut microbiome, an idea supported by a randomised trial published in the National Library of Medicine that found a citrus peel extract reduced visceral fat in people at risk of diabetes.
Disclaimer: This content is for informational purposes only and is not intended to be a substitute for professional medical judgment, advice, diagnosis, or treatment.
