Protection Against Cancer, and Diarrhea

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In addition to their powerful anthocyanins, blueberries contain another antioxidant compound called ellagic acid, which blocks metabolic pathways that can lead to cancer. In a study of 1,271 elderly people in New Jersey, those who ate the most strawberries (another berry that contains
ellagic acid) were three times less likely to develop cancer than those who ate few or no strawberries. In addition to containing ellagic acid, blueberries are high in the soluble fiber pectin, which has been shown to lower cholesterol and to prevent bile acid from being transformed into a
potentially cancer-causing form.

Healthier Elimination
Blueberries can help relieve both diarrhea and constipation. In addition to soluble and insoluble fiber, blueberries also contain tannins, which act as astringents in the digestive system to reduce inflammation. Blueberries also promote urinary tract health. Blueberries contain the same
compounds found in cranberries that help prevent or eliminate urinary tract infections. In order for bacteria to infect, they must first adhere to the mucosal lining of the urethra and bladder.

Components found in cranberry and blueberry juice reduce the ability of E. coli, the bacteria that is the most common cause of urinary tract infections, to adhere.

Recently published USDA research (2004) confirms that a serving of Wild Blueberries delivers more antioxidant power than 20 different fruits and berries - including cultivated blueberries. For the first time, the USDA evaluated both Wild (lowbush) and cultivated (highbush) blueberries in its
antioxidant study and found that Wild topped its cultivated cousins by 48%. A serving of Wild
Blueberries also outranked a serving of cranberries, strawberries, prunes and raspberries in
terms of antioxidant capacity.

Antioxidants are important because of their potential to protect against oxidative cell damage that can lead to conditions like Alzheimer’s disease, cancer and heart disease. The antioxidant and anti-inflammatory effects of blue-purple foods like Wild Blueberries have been linked with the
potential to protect against diseases and the effects of aging.

According to Dr. Ronald Prior, lead researcher on the study from the USDA Arkansas Children’s Nutrition Center and Agricultural Research Service, “Wild Blueberries are stars in terms of their antioxidant capacity… This is the most comprehensive study of antioxidant capacity, using the
most advanced technologies, and will serve as an important benchmark for future fruit and
vegetable research.”

Scientists attribute the high antioxidant capacity of Wild Blueberries to anthocyanin, the phytonutrient responsible for the berry’s deep blue color. The new USDA findings support previous studies indicating that Wild Blueberries are consistently higher than cultivated
blueberries in anthocyanin, as well as total phenolics and antioxidant capacity. John Sauvé of the Wild Blueberry Association of USA, commented, “There is no longer any doubt that Wild Blueberries have more antioxidant activity than cultivated blueberries… these findings
clearly show a difference between types of blueberries, with Wild Blueberries emerging as a
power fruit.”

(Source: Journal of Agricultural and Food Chemistry, 52:4026-4037, 2004 and The Wild Blueberry Association of USA)