Rubus villoscus

The Latin name for blackberry fruit extract. This plant extract has antioxidant ability that stems from its phenolic acid content. Antioxidant components of blackberry fruit include ferulic acid, caffeic acid, and quercetin, among many others. As with all berries, blackberries are a brilliant source of naturally-occurring antioxidants that benefit skin when applied topically (Sources: Journal of Zhejiang University, February 2012, pages 94-102; Journal of Agricultural and Food Chemistry, ePublication, December 8, 2011; and

See Rubus idaeus (raspberry) fruit extract blackberry

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