Sloe berry, scientific name Prunus spinosa L., is a thorny shrub belonging to the Rosaceae family. Sloe berry is also called “blackthorn,” “wild blackthorn,” or “wild plum.”
This article has three sections. The first describes the plant’s characteristics; the following sections cover its health benefits and future potential.
Characteristics of Sloe Berry
Blackthorn, whose homeland is described as Anatolia and the Caucasus, is widely distributed in western, central and northern Anatolia, Europe, northwestern Africa, the Caucasus and northwestern Iran. It grows naturally at altitudes of up to 2200 meters.
In Türkiye, it occurs in many provinces, including Adana, Amasya, Ankara, Balıkesir, Çanakkale, Edirne, Kars, Kocaeli, Kütahya, Manisa, Sivas and Zonguldak.
Sloe berry is a plant resistant to cold weather conditions and drought and can grow in different soil types. It is found naturally, especially on forest edges, open areas and scrubland. It is a plant that can quickly grow in poor soils, making it valuable in preserving ecological diversity.
Sloe berry is a plant species that grows wild, usually in the form of a thorny shrub or small tree that can reach a height of 3-4 meters. Sloe berries bloom with white flowers between March and May and bear fruit between June and September.
Its leaves are dark green and oval, with serrated edges. The fruits are small, round and purple-black, measuring 1–2 cm in diameter, and have an astringent taste. Their skin combines blue and purple tones, while the flesh is greenish.
Sloes are known for their large stones and sharp, sour taste, so they are not generally preferred for eating fresh. They can, however, be used to make jam, marmalade, şerbet (a traditional fruit drink), compote, vinegar, juice and pickles. The fruits ripen in autumn and begin to lose their astringency after the first cold spells.
Due to its sour taste, the fruit is also used in the food industry to produce alcoholic beverages such as liqueur. Dried flowers of sloe berry have been preferred in tea making since ancient times. With its rich nutritional content and health benefits, it has many uses, from traditional medicine to the modern food industry.
Health Benefits of Sloe Berry
Rich in bioactive components, sloe berry has an important place in traditional medicine with its versatile benefits in terms of health.
In the field of phytotherapy, sloe berry is frequently used for,
• cough treatment,
• antispasmodic (effect that helps relax the smooth muscles covering the walls of the internal organs; antispasmodic effect)
• anti-inflammatory effects (the effect that reduces inflammation and edema).
Sloe berry has anti-inflammatory and antimicrobial properties thanks to anthocyanins and chlorogenic acid compounds. These effects can reduce the risk of inflammation and infection. Antioxidants can prevent the development of chronic diseases such as cancer, diabetes and cardiovascular diseases by preventing cellular damage.
This plant, known since the 19th century thanks to its pharmaceutical properties, can be applied as a gargle on the oral and pharyngeal mucosa to benefit from its anti-inflammatory effect. The syrup obtained from sloe berries has long been widely preferred in treating inflammation of the gums and tonsils.
The leaves of this fruit are known for their ability to relieve constipation problems, its fruits for their hemostatic and laxative effects, and its flowers for their anthelmintic and diuretic properties.
The flowers of the sloe berry are used for many ailments, such as;
• respiratory diseases,
• indigestion,
• bloating,
• stomach cramps,
• intestinal disorders,
• edema,
• kidney and
• bladder problems.
The main reason sloe berry is widely used in the medical, pharmacy and food sectors is that it contains valuable components such as vitamins, carotene, essential oils and organic acids. In addition, it is of great importance in preventing cardiovascular diseases since it contains many anthocyanins with potent antioxidant properties.
The high antioxidant content of sloe berry supports the immune system and reduces oxidative stress by combating free radicals. Its fruits contain anthocyanins, phenolic compounds, flavonoids, minerals and organic acids. The fruit also contains vitamins A and C. With these aspects, sloe berry strengthens the immune system and stimulates metabolism.
Compounds such as malic acid, caffeic acid, and chlorogenic acid give the fruit a unique sour taste and increase its health benefits.
Studies have determined that chlorogenic acid is the most dominant phenolic compound in the fruit. Gallic acid, protocatechuic acid, vanillic acid, ferulic acid, and benzoic acid are also phenolic compounds detected in different amounts in sloe berries.
Sloe berry is also a rich source of minerals such as potassium, phosphorus, iron, magnesium, sulfur, sodium and calcium. Studies have found that it also contains small amounts of selenium and zinc.
The flowers of this plant are also rich in flavones and glycosides. As it is known, phenolic compounds and potassium support heart health. In addition, due to its antioxidant effects, it helps lower bad cholesterol levels and protect vascular health.
The fibrous structure of sloe berry regulates bowel movements and relieves problems such as constipation. In addition, organic acids and prebiotic properties support the digestive system by supporting the intestinal microbiota.
Editor’s Note: In a study we conducted with our team in 2017, we produced ice cream with sloe berry and examined some of its characteristics.
Dr. Halil İbrahim AKGÜL
As a result of the study, we determined that the addition of sloe berries significantly increased the antioxidant effect in ice cream, a pleasant taste emerged as a result of sensory analysis, and sloe berry has a very high coloring property; therefore, it can be used in the food industry as a natural colorant.
The study was published in the peer-reviewed scientific journal International Journal of Food Engineering in 2019. If you are interested, read the article for more detailed information about the study: Urkek B., Sengul M., Akgul H.I., Erkaya Kotan T., 2019. Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)
Consumption and Future Expectations
Sloe berry (Prunus spinosa L.) stands out as a fruit that can be used in functional foods and natural health products, drawing attention with its nutritional value and health benefits.
Sloe berry is an economically sustainable resource due to its spontaneous growth in natural environments. It is collected by the public in rural areas of Anatolia and used in homemade products.
Research on sloe berry samples collected from different regions has revealed that the fruit’s biochemical content and taste profile vary depending on the area where it grows. This feature provides information about the genetic diversity of the plant and its adaptation to environmental factors while increasing its potential to be used in a variety of applications.
Sloe berry has an important place in functional food production. When used with probiotic supplements, it can increase the effects that support intestinal health. In addition, since it is shown among natural antioxidant sources, it can be used as a preservative in processed foods.
Recent studies have investigated the effect of this fruit on some types of cancer. According to the results obtained, it was determined that sloe berry has an effect on brain cancer cells.
On an industrial scale, this plant can contribute to supporting local economies. Sloe berries are increasingly important, especially in organic farming practices. This is because it is a preferred plant species due to its low maintenance costs and ability to adapt to various soil conditions.
Sloe berry is an important plant species not only for the food and pharmaceutical industry but also from an ecological perspective. Sloe berry helps prevent erosion in bush areas and supports biodiversity. Its dense bush structure provides shelter for birds and other wildlife. At the same time, it contributes as a nectar source for bees. As a result, its flowers are a nectar source for bees, while its fruits are important as a food source for birds and mammals.
Its rich biochemical content, antioxidant properties and versatile use make this plant an important resource in both traditional and modern food and health applications. Further research and development studies can increase the potential of sloe berry and contribute to the sustainable use of this valuable plant. Sloe berry deserves more attention as an important local resource for both health and the economy.
Note: This article is intended solely for general informational purposes. It is not medical advice or personalized nutritional guidance. 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
Ürkek, B., Şengül, M., Akgül, H. İ., & Erkaya Kotan, T. (2019). Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.). International Journal of Food Engineering, 15(11–12).
Ercisli, S. (2004). A short review of the fruit germplasm resources of Turkey. Genetic Resources and Crop Evolution, 51(4), 419–435.
Erturk, Y., Ercisli, S., & Tosun, M. (2009). Physico-chemical characteristics of wild plum fruits (Prunus spinosa L.). International Journal of Plant Production, 3(3), 89–92.
Çelik, F., Gündoğdu, M., Alp, Ş., Muradoğlu, F., Ercişli, S., Geçer, M. K., & Canan, İ. (2017). Determination of phenolic compounds, antioxidant capacity and organic acids contents of Prunus domestica L., Prunus cerasifera Ehrh. and Prunus spinosa L. fruits by HPLC. Acta Chromatographica, 29(4), 507–510.
Karakaş, N., Okur, M. E., Öztürk, İ., Ayla, Ş., Karadağ, A. E., & Polat, D. Ç. (2019). Antioxidant Activity of Blackthorn (Prunus spinosa L.) Fruit Extract and Cytotoxic Effects on Various Cancer Cell Lines. Medeniyet Medical Journal, 34(3), 297–304.
Ilhan, G. (2023). Sensory Evaluation, Biochemical, Bioactive and Antioxidant Properties in Fruits of Wild Blackthorn (Prunus spinosa L.) Genotypes from Northeastern Türkiye. Horticulturae, 9(9), 1052.
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.