The fruit of Rosa pimpinellifolia L., known as black rosehip, is less familiar than red rosehip but contains higher levels of certain compounds.
Black rosehip is a wild fruit of the rose family (Rosaceae), described as highly beneficial to health. It is purple-black and rounder than the pointed, oval red rosehip. In some parts of Türkiye, it is also called “koyungözü,” “siyah kuşburnu” or “şilan.”
The plant is a short shrub, approximately 1 meter tall, with numerous thorns. It grows on rocky slopes, volcanic rocks and limestone soils at altitudes of 1200–2750 meters.
Depending on the species and the region where it grows, the flowering period of rosehip is generally between April and June, and the fruit-picking period is between September and October. There are 70-100 rosehip species worldwide and approximately 25% (27 species) of them grow in Turkiye.
Black rosehip is less common in the wild than red rosehip and is therefore consumed less often than other rosehip varieties. It is also less widely processed into products such as marmalade, molasses and fruit juice. The fruit grows naturally in different parts of Türkiye and is used locally for various purposes, although its use remains limited. According to TÜBİVES (Turkish Plants Data Service), it grows naturally in eastern and northeastern Anatolia, particularly in Ağrı, Ardahan, Bayburt, Erzurum, Iğdır, Kars, Van, Konya and Çankırı. Its native range is described as western Asia and northern Europe; in Türkiye, it is found especially in Gümüşhane, Bayburt, Erzurum, Ağrı and Van.
This plant is known as “rose pimprenelle” in France, “klitrose” in Denmark, “burnet rose” or “pimpinell rose” in England, “trollnype” in Norway, “bodicasti sipek” in Slovenia, “thorny rose” or “sleeping beauty” in Iceland, “dünen rose” in Germany, “duinroos” in Netherlands and “koyungözü (sheep eye)” in Turkiye.
Its astringent aroma and flavor help explain why black rosehip is consumed less often than red rosehip. It is thought to remain less familiar because it does not appeal to established tastes and has not been tried widely enough.
This fruit, a good source of antioxidants, could be put to commercial use, making natural antioxidants more accessible to consumers.
Health Benefits of Black Rosehip
The fruits of most wild plants with a bush form are used in different regions to treat diseases such as colds. Like red rosehip, black rosehip also greatly strengthens the immune system and fights various infections.
Black rosehip fruit is among the fruits richest in vitamin C. Vitamin C, a type of antioxidant, prevents the proliferation of harmful cells in the body. As it is known, vitamin C supports the bone and muscle system by helping the body produce collagen. In addition, vitamin C increases iron absorption from the intestines.
In addition to vitamin C, black rosehip fruit contains significant amounts of vitamins A, B6, E and K, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, anthocyanin and some thiamine, riboflavin and niacin, which are very beneficial molecules and minerals for health.
However, it is known that black rosehip fruit has relatively high antioxidant and phenolic content. Some studies state that black rosehip has a higher antioxidant potential than red.
In a study, it was determined that black rose hips contain 57.94% water, 2.64% carbohydrates, 2.41% ash (minerals) and 3.12% protein (For more detailed information, you can visit this article; Physicochemical Properties, Antioxidant Activities, and Chemical Compositions of Extracts Obtained from Rosa pimpinellifolia L. Flesh and Seeds Using Different Methods and Solvents).
Five grams of dried black rosehip is enough to meet approximately 35% of daily vitamin C needs, 5% of vitamin A needs, 1% of calcium needs and 5% of fiber needs.
Black rosehip is reported to have high levels of bioactive compounds compared with similar plants. Its high phenolic and anthocyanin content therefore makes it a potential source of bioactive phytochemicals.
These contents mentioned have antiradical effects and are critical bioactive components for health, especially in preventing cancer. Black rosehip has also been found to have antitumor and antibacterial effects. It is reported that black rosehip, which has a protective feature against free radicals, prevents the growth and development of cancer cells. For this reason, it is a significant fruit in preventing cancer or creating resistance to such diseases.
Scientific studies report that black rosehip fruit may have significant effects in relation to health problems such as:
• cancer,
• rheumatic diseases,
• constipation and urinary tract problems,
• blood pressure disorders,
• colds,
• high cholesterol,
• anemia,
• kidney disorders,
• liver-related disorders,
• heart diseases and vascular occlusion.
In addition, it is reported that it is also effective in protecting eye and skin health.
Together with the vitamins and minerals it contains, these effects are presented as making black rosehip a valuable food for supporting the body’s resistance.
Black rosehip fruit has strong coloring properties. It therefore has potential for use in food coloring, a sector in which some current practices are described as problematic, including in products consumed by children.
When all the features mentioned here are considered, it stands out for being very beneficial for health and organic. Since these types of fruits are not cultivated but grow wild, it can be said that they are one of the rare organic foods you can see.
The results of a study in which I was part of the research team investigating the effects of black rosehip on oxidative stress were published in the peer-reviewed journal Revista da Associação Médica Brasileira in 2024.
In the study, treatment groups were formed with different doses of black rosehip fruit extract and rats that developed jaundice. As a result of the study, it was shown for the first time that black rosehip (Rosa pimpinellifolia L) fruit extract, enriched with flavonoids and polyphenolic compounds, has a significant in vivo anti-inflammatory activity by combating especially the early-stage oxidative stress parameters involved in cholestatic liver damage caused by bile duct ligation.
If you are interested, you can read the full article; Demircioglu, M. K., Demircioglu, Z. G., Cakir, O., Yanar, K., Yilmaz Ozguven, M. B., Atukeren, P., Gulcicek, O. B., Citgez, B., & Yazici, P. (2024). Antioxidant effect of Rosa pimpinellifolia L. fruit extract on cholestatic liver injury: an experimental study.
Note: This article is intended solely for general informational purposes. Nutritional needs may vary from person to person. Always consult a healthcare professional or a registered dietitian before making any changes to your diet.
References
Demircioglu, M. K., Demircioglu, Z. G., Cakir, O., Yanar, K., Yilmaz Ozguven, M. B., Atukeren, P., Gulcicek, O. B., Citgez, B., & Yazici, P. (2024). Antioxidant effect of Rosa pimpinellifolia L. fruit extract on cholestatic liver injury: an experimental study. Revista da Associação Médica Brasileira, 70(1), e20230720.
Çakır, Ö., & Ergen, B. (2021). Assessment of Wild R. pimpinellifolia L. According to Mineral Content and Bioactive Compounds. Avrupa Bilim ve Teknoloji Dergisi(25), 644–649.
Zor, M., Şengül, M., Topdaş, E. F., & Yılmaz, B. (2023). Physicochemical Properties, Antioxidant Activities, and Chemical Compositions of Extracts Obtained from Rosa pimpinellifolia L. Flesh and Seeds Using Different Methods and Solvents. Erwerbs-Obstbau, 65, 579–595.
Karataş, N. (2021). Fruit morphological and nutritional characteristics of different Rosa pimpinnelifolia genotypes. International Journal of Agriculture Forestry and Life Sciences, 5(2), 184–188.
Öz, M., Okan, O. T., & Baltacı, C. (2026). Phenolic and antioxidant assessment of the flowers, stems, leaves, and fruits of Rosa pimpinellifolia and Rosa canina at different growth time. Horticultural Science, 53(1), 15–26.
National Institutes of Health, Office of Dietary Supplements. (2025). Vitamin C: Fact Sheet for Health Professionals.
Özlem Çakır
Ozlem Cakir, Ph.D., is an Associate Professor at Bayburt University’s Faculty of Engineering, where she works in the Division of Food Sciences within the Department of Food Engineering. She received her B.Sc. in Plant Production from Atatürk University in 2003 and completed both her M.Sc. and Ph.D. in Fruit Growing and Breeding at the same university in 2006 and 2012, respectively. Her formally recognised academic specialisation is Fruit Growing and Breeding within the broader field of Agriculture, Forestry, and Fisheries.
Dr. Cakir has more than twenty years of academic, research, and professional experience in horticulture, fruit science, food processing, and nutrition. From 2010 to 2013, she worked as an agricultural engineer at the Turkish Ministry of Food, Agriculture and Livestock. She subsequently served as Deputy Director of a Research and Application Centre at Bayburt University between 2013 and 2014. Her background enables her to approach fruits and plant-derived foods from both agricultural production and food-processing perspectives.
Her research focuses particularly on cultivated and wild fruits, fruit genetic resources, fruit growing and breeding, biochemical characterisation, phenolic compounds, antioxidants, mineral composition, bioactive plant constituents, extraction processes, drying technologies, and the use of fruit extracts and processing by-products in food systems. Her studies have examined species and genotypes of Berberis, Rosa, Crataegus, Malus, Sorbus, Hippophae, Diospyros, Punica, blackberry, mulberry, loquat, cherry laurel, tea, apricot, grapevine, and other horticultural crops.
Her university profile currently lists 32 peer-reviewed research articles, 20 of which were published in SCI-Expanded-indexed journals. Her work has appeared in journals including Food Chemistry, the Turkish Journal of Agriculture and Forestry, Food Science & Nutrition, Sustainability, the Journal of Food Processing and Preservation, the International Journal of Food Sciences and Nutrition, Scientia Horticulturae, Applied Fruit Science, and the Journal of Food Measurement and Characterization. She has also contributed to two chapters in an international scientific book addressing agricultural resource use and sustainability.
Dr. Cakir has presented or co-authored 47 national and international conference contributions, including 42 international papers or presentations. These studies cover fruit cultivation and breeding, wild fruit biodiversity, antioxidant activity, phenolic profiles, mineral composition, organic agriculture, drying and extraction methods, food-processing technologies, and the use of plant-derived bioactive compounds in food products.
She has participated in eight scientific research projects as a project leader, researcher, or scholarship holder. Her project work has included the characterisation of wild pomegranate and apricot-plum genetic resources; the biochemical and antioxidant properties of wild apple, Berberis, Rosa, and other regional fruits; the optimisation of extraction conditions for aromatic plants; the use of fruit extracts as natural antioxidants in meat products; the application of Berberis fruit in ice cream; and the characterisation of exopolysaccharides produced by lactic acid bacteria. She has also supervised nine master’s theses, seven of which are recorded as completed, on subjects including wild fruits, phenolic compounds, antioxidant activity, pectin extraction, food safety systems, nutritional habits, fermentation, and functional food ingredients.
Her teaching experience includes undergraduate and graduate courses in Fruit and Vegetable Processing Technology, Fruit and Vegetable Juice Technology, Beverage Technology, Fruit and Vegetable Drying Technology, Food-Derived Antioxidants, Methods for Determining Antioxidant Activity in Foods, Sensory Evaluation of Foods, Food and Nutrition, Nutrition Principles, Organic Agriculture, Food Packaging, Special Foods Technology, and Industrial Food Waste and By-products.
As an author for Gıda ve Sağlık, Dr. Cakir contributes her expertise in fruit science, wild and cultivated fruits, antioxidants, phenolic compounds, food processing, organic agriculture, and nutrition to the preparation of scientifically grounded and accessible articles for an international readership.