What are the benefits of Smilax berries?

December 17, 2025 •

4 min read

Containing significant levels of carotenoids like lycopene and beta-carotene, Smilax berries offer a concentrated dose of powerful antioxidants. Delve into the science and tradition behind what are the benefits of Smilax berries and how this unassuming fruit contributes to both human health and local ecosystems.

Quick Summary

This article explores the nutritional and potential health benefits of Smilax berries, highlighting their rich carotenoid content and antioxidant properties. It also differentiates the documented properties of the fruit from traditional uses of the Smilax root.

Key Points

Rich in Carotenoids: Smilax berries contain significant levels of carotenoids, including lycopene and beta-carotene, which act as powerful antioxidants.
Antimicrobial Potential: Fruit extracts from certain Smilax species, like Smilax aspera, have demonstrated strong antibacterial and anti-biofilm activity against specific plant pathogens in lab studies.
A Valuable Wildlife Food Source: The berries are an important food source for birds and small mammals, helping sustain local ecosystems through winter months.
Distinct from the Root's Uses: The berries' health benefits primarily stem from their nutritional content, which differs from the traditional medicinal uses and saponin content associated with the Smilax root (sarsaparilla).
Culinary Versatility: Edible for humans in many species, Smilax berries can be eaten raw, cooked into jams or jellies, or dried for later use.
Requires Proper Identification: Foraging requires accurate species identification, as edibility and palatability can vary. Caution is advised with red-berried varieties.

Understanding the Smilax Plant

Smilax, often referred to as greenbrier or catbrier, is a genus of perennial woody vines found in temperate and tropical regions worldwide. While the root of the Smilax plant is famous for its use in herbal remedies and as a flavouring for sarsaparilla, the berries are a lesser-known but equally interesting part of the plant. These small, often blue-black berries are a crucial food source for many types of wildlife, including birds and small mammals. It is important for foragers to accurately identify the specific species, as edibility and properties can vary.

Nutritional and Antioxidant Profile

Scientific analysis has revealed that Smilax berries are a rich source of phytonutrients, especially carotenoids. Carotenoids are potent antioxidants known for their role in protecting cells from damage caused by free radicals. Research on Smilax aspera berries, for example, identified high levels of lycopene, beta-carotene, and cryptoxanthin.

Key Phytochemicals Found in Smilax Fruits

Carotenoids: Pigments like lycopene and beta-carotene act as antioxidants and are beneficial for eye health and immune function.
Phenolic Compounds: These include flavonoids such as quercetin, which contribute to antioxidant and anti-inflammatory activity.
Saponins: While more concentrated in the root, some saponins are also present in the berries and may play a role in their biological effects.
Lactones and Furan Derivatives: Studies on Smilax aspera berries have identified these compounds, which are associated with antibacterial properties.

Potential Health and Biological Properties

Research into Smilax berries specifically is less extensive than studies on the root, but emerging evidence points to several interesting properties. It is crucial to remember that much of this research is preliminary or conducted in laboratory settings (in vitro) and requires further clinical validation for human health applications.

Antioxidant Effects

Due to their high concentration of carotenoids and phenolic compounds, Smilax berries exhibit significant antioxidant activity. The body produces free radicals during normal metabolic processes, and external factors like pollution or poor diet can increase their production. Antioxidants help neutralize these harmful molecules, potentially reducing oxidative stress and lowering the risk of associated diseases.

Potential Antimicrobial Activity

A study focusing on Smilax aspera fruit and leaf extracts demonstrated antibacterial activity against certain plant pathogens, including Erwinia amylovora and Pseudomonas syringae. The fruit extract was also found to reduce the formation of biofilms, a bacterial survival strategy, by up to 92.5% in laboratory settings. While this research focused on agricultural applications, it showcases the presence of powerful antimicrobial compounds within the berries. The mechanism is believed to involve the disruption of bacterial cell walls.

Culinary Uses and Nutritional Value

Smilax berries are not only a health-supporting fruit but also a versatile culinary ingredient. They can be consumed raw, though some species may be more palatable when cooked. Common preparations include making jams, jellies, or mixing dried, powdered berries into drinks. The berries, along with young shoots and rhizomes, were a significant food source for Native American tribes and early settlers.

Berry vs. Root: A Comparison Table

It is important to differentiate the benefits of the berries from those traditionally attributed to the Smilax root, or sarsaparilla, as they contain different concentrations of phytochemicals and have distinct historical uses.


Feature	Smilax Berries (e.g., S. aspera, S. rotundifolia)	Smilax Root / Sarsaparilla (e.g., S. china, S. officinalis)
Key Components	Rich in carotenoids (lycopene, beta-carotene), phenolic compounds, lactones.	Rich in steroidal saponins (sarsaponin, smilacin), phytosterols, flavonoids.
Known Benefits	High antioxidant content, potential antimicrobial activity against specific bacteria.	Traditional use for skin conditions (psoriasis), arthritis, liver protection, and anti-inflammatory effects.
Culinary Uses	Eaten fresh, or used to make jams, jellies, and flavourful drinks.	Root used as a flavoring agent for beverages like root beer and sarsaparilla, as well as a thickening agent.
Current Evidence	Limited research on human health; in vitro studies support antimicrobial properties.	More extensive research, though often preclinical, supports anti-inflammatory and antioxidant activity; human trials are sparse.

Safe Consumption and Considerations

As with any foraged food, proper identification of Smilax berries is essential. While many species produce edible berries, some have been noted to be unpalatable or require cooking. It is also recommended to be cautious about red-berried varieties, as the edibility of some is not well-documented. For medicinal use, it is critical to consult a healthcare provider, especially since clinical research on human benefits is limited. Individuals who are pregnant, breastfeeding, or have liver or kidney conditions should avoid medicinal quantities. The FDA does not rigorously regulate herbal supplements, meaning dosage and purity can vary. Always start with small amounts to assess individual tolerance. A good place to start your research on herbal medicine is with the National Center for Complementary and Integrative Health (NCCIH).

Conclusion

Smilax berries, the fruit of the ubiquitous greenbrier vine, offer more than just a food source for wildlife. Their rich concentration of carotenoids and other phytochemicals suggests potent antioxidant properties, which contribute to their traditional uses and emerging scientific interest. While laboratory studies have pointed towards promising antimicrobial and anti-biofilm effects, further human clinical trials are needed to fully validate these benefits. Foragers and natural food enthusiasts can enjoy the berries in jams and jellies, but should always ensure correct species identification and approach medicinal use with informed caution, consulting a healthcare professional as needed. The contrast between the berry's nutritional profile and the root's medicinal legacy underscores the complexity and potential of the entire Smilax plant.

Frequently Asked Questions

Generally, the dark blue or black berries of many Smilax species are considered edible when ripe, but proper species identification is crucial. Some red-berried types have unreported edibility, and cooking may improve the taste of others. Always confirm identification before consuming any wild plant.

Sarsaparilla is the common name for the root of several Smilax species, especially Smilax ornata, and is widely used for its medicinal properties. The berries are the fruit of the same plants and have a different nutritional profile, higher in carotenoids, while the root is known for its saponins and traditional uses.

The berries' phenolic compounds, including flavonoids, suggest potential anti-inflammatory properties, but most research in this area has focused on the root extracts. Human clinical studies are limited, and more research is needed.

Ripe blue-black Smilax berries can be eaten raw, but taste can vary between species. It is safer to cook them for jams or jellies. You should avoid red-berried species unless you are certain of their edibility.

While the root is a more prominent part of traditional medicine, the berries have been used by Native American tribes to make drinks and meals. In general, the entire plant has been valued for various uses, but specific traditional uses of the berries are less documented than those of the roots.

Smilax berries are a notable source of vitamins and minerals, specifically containing a significant amount of carotenoids, which are precursors to Vitamin A. They also contain various phenolic compounds that add to their nutritional value.

Some lab studies on Smilax extracts have investigated anti-cancer properties, but these are very early stage and often use root extracts, not berries. There is no scientific evidence to support the claim that consuming Smilax berries can cure or treat cancer in humans.