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Rose hips are used for herbal tea, jam, jelly, syrup, soup, beverages, pies, bread, wine, and marmalade. They can also be eaten raw, like a berry, if care is used to avoid the hairs inside the fruit.
A few rose species are sometimes grown for the ornamental value of their hips, such as Rosa moyesii, which has prominent large red bottle-shaped fruits. Rose hips provide a sugarless, safe way to increase their vitamin C intake
The fine hairs found inside rose hips are used as itching powder.
Rose hips were used in many food preparations by the indigenous peoples of the Americas.
Rose hips are commonly used as an herbal tea, often blended with hibiscus and as an oil. They can also be used to make jam, jelly, marmalade and rose hip wine. Rose hip soup, "nyponsoppa," is especially popular in Sweden. Rhodomel, a type of mead, is made with rose hips.
Rose hips are particularly high in vitamin C content, one of the richest plant sources available. However, RP-HPLC assays of fresh rose hips and several commercially available products revealed a wide range of L-ascorbic acid content, ranging from 0.03 to 1.3%.[2] Rose hips of some species, especially Rosa canina (Dog Rose) and R. majalis, have been used as a source of vitamin C. gather wild-grown rose hips and to make a vitamin C syrup for children. This was because German submarines were sinking many commercial ships: citrus fruits from the tropics were very difficult to import.
Rose hips contain plenty of lycopene, an important and strong antioxidant that is an integral part of low density lipoprotein (LDL) as well as of many cellular membranes. Lycopene in rosehips
Rose hips also contain some vitamin A and B, essential fatty acids and antioxidant flavonoids.[citation needed]
A study of a rose-hip preparation for treating rheumatoid arthritis concluded that there was a benefit, apparently due to both anti-inflammatory and anti-oxidant effects.
Rose hips are used to help prevent colds and influenza.