Red raspberry leaf is part of the raspberry plant that has been used as a traditional remedy for pregnant and postpartum women. Although red raspberry leaf has been cultivated for its culinary and medicinal benefits for centuries, modern science has not been able to confirm all of the claims traditionally made about red raspberry leaf tea.
Raspberry plants are hardy perennials in the rose family. Despite the name, the red raspberry leaf tea doesn’t taste like raspberries. It tastes like a common black tea.
Red raspberry leaves are cultivated in northern climates. Their leaves have been touted for their health benefits during and after pregnancy, such as boosting milk supply in lactating women and inducing labor in pregnant women.
However, modern scientific research into these claims has not confirmed health benefits to red raspberry leaf tea, and warns that the herb may even be harmful in some cases. Many studies were conducted using animals and need to be researched further.
Nutrition Information
One cup of red raspberry leaf tea is not a source of calories or other macronutrients. However, red raspberry leaf is a good source of:
- Red raspberry leaf tea is also an excellent source of potassium. Studies have shown that potassium may help keep blood pressurein a health range and reduce the risk of stroke.
Potential Health Benefits of Red Raspberry Leaf Tea
- Red raspberry leaf is a rich source of vitamins and minerals. However, what makes red raspberry leaf so potent can also create complications for people with certain medical conditions.
- Although research has yet to confirm the benefits of red raspberry tea, there are a number of claimed health benefits to drinking it:
Lactation Support - Red raspberry leaf is a traditional remedy for boosting milk production in lactating women. However, clinical research has not shown any benefit to drinking red raspberry leaf tea for women who are breastfeeding.
- Although no side effects to drinking red raspberry leaf tea have been detected in these trials, it does contain polyphenols that are detectable in breast milk. Women who are nursing should discuss any use of supplements with their healthcare providers.
Induction of Labour - In a survey of the American College of Nurse-Midwives, 63% of the certified nurse-midwives (CNM) reported using red raspberry leaf as an herbal supplement for labor induction in pregnant women. The most cited reason for the use of red raspberry leaf and other herbal preparations included that they are a “natural” alternative to pitocin.
- However, 21% of CNMs reported complications associated with herbal labor stimulants, including early labour, prolonged uterine contractions, nausea, and vomiting.
Weight Loss - Red raspberry leaf has been recommended as a tonic to improve fat metabolism and encourage weight loss. It is often sold as a “detoxifying” supplement meant to improve body composition and overall health.
- However, a scientific study found no effects, neither harmful nor beneficial.
Potential Risks of Red Raspberry Leaf Tea
- Because red raspberry leaf tea contains potent ingredients, you should consult with your doctor before taking it or any other supplement. Consider the following before preparing or drinking red raspberry leaf tea:
Pregnancy Concerns - The effects of red raspberry leaf tea on someone who is pregnant or breast-feeding are inconclusive. Since many studies were conducted using animals, additional research to understand the effects on humans is required. If you’re pregnantor breastfeeding a baby, it is best to discuss any potential risks with your healthcare provider.
Medication Interference - Because red raspberry leaf may interact with some medications, speak to your healthcare provider before beginning supplementation with red raspberry leaf.
Estrogenic Effects - Red raspberry leaf may mimic the effects of estrogen in the body. Speak to your doctor before starting supplementation with red raspberry leaf if you are sensitive to the effects of estrogen. (Webmb)
Webmd:- Medically Reviewed by Kathleen M. Zelman, RD, LD, MPH. Written by WebMD Editorial Contributor
