by Julie Diaz

Created on: May 15, 2008   Last Updated: June 16, 2008

Blueberries, a plant native to North America, have been revered by the indigenous Indians as both medicine and food. The juice of the blueberry was used to treat coughs and tea brewed from its leaf was thought to be good for the blood. Blueberries were also mixed with dried meat to form a type of pemmican or jerky. The reddish blue juice was even used for dye to color cloth and baskets.

Blueberries grew wild in most areas of northern North America. They were first cultivated in the early 20th century by a botanist in the United States Department of Agriculture (USDA). Elizabeth White was the first to establish a commercial blueberry field located in New Jersey. Today Maine is the largest producer of blueberries in the world.

According to data from the USDA Human Nutrition Research Center (HNRC) in Boston, blueberries have the highest antioxidant activity of almost all fruits. These antioxidants may slow age related loss of mental capacity and may stabilize the harmful effects of free radicals. A preliminary study by Jim Joseph, the director of HNRC, shows that eating a cup of blueberries each day may increase performance on motor skills and other brain function tests.

Researchers at Rutgers University in New Jersey found that blueberries contain proanthocyanidins which reduce the risk of urinary tract infections by preventing bacteria from attaching to the walls of the urinary tract. This antioxidant is also found in cranberries, which are related to the blueberry and bilberry.

The blue/red pigment found in the skin of the blueberry contains anthocyanins which are beneficial to circulatory health. The antioxidant improves the strength of veins and other vascular structures as well as enhances the effects of Vitamin C. A study in the Journal of Agriculture and Food Chemistry showed that blueberries contain more heart protective anthocyanidins than red wine.

Blueberries also contain the antioxidant eleagic acid which blocks the metabolic pathway that leads to cancer. Studies in the Journal of Agriculture and Food Chemistry found that phenolic compounds in blueberries inhibit colon cancer cell growth and causes cancer cells to die. In addition, blueberries are high in the soluble fiber pectin which lowers cholesterol and prevents bile acid from transforming into a cancer-causing form.

The blueberry contains the flavonoid Kaempferol which may reduce the risk of ovarian cancer. According to the Nurses Health Study (1984 2002) diets highest in Kaempferol had a 40 percent reduction in risk. Blueberries may also be beneficial in preventing or delaying macular degeneration. The carotenoids found in blueberries may help with this disease as well as cataracts and other problems of the eye.

As you can see there are many reasons to include blueberries in your diet. Fresh and frozen blueberries are the best since they contain the highest concentration of antioxidants. It is quite simple to add a handful of blueberries to cereal, yogurt, or oatmeal. Add them to pancake or muffin batter. Just eat your blueberries; your body will be glad you did!

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