Nutrition: Emerging Blueberry Research | US Highbush Blueberry Council

These recent scientific research papers help us understand the many different ways that blueberries promote good health.

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Antioxidant Activity

"Milbury PE, Kalt W. Xenobiotic metabolism and berry flavonoid transport across the blood-brain barrier. J Agric Food Chem. 2010; 58 (7) :3950-3956.
"• Wang CY, Chen C, Wang SY. Changes of flavonoid content and antioxidant capacity in blueberries after illumination with UV-C. Food Chem 2009; 117 (3) :426-431.
"• Wang SY, Jiao H. Scavenging capacity of berry crops on superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen. J Agric Food Chem 2000; 48 (11) :5677-84.
"Wang CY, Wang SY, Chen C. Increasing antioxidant activity and reducing decay of blueberries by essential oils. J Agric Food Chem 2008; 56 (10) :3587-92.
"• Moyer RA, Hummer KE, Finn CE, Frei B, Wrolstad RE. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: vaccinium, rubus, and ribes. J Agric Food Chem 2002; 50 (3) :519-25.
"Piljac-Zegarac J, Belscak A, Piljac A. Antioxidant capacity and polyphenolic content of blueberry (Vaccinium corymbosum L.) leaf infusions. J Med Food 2009; 12 (3) :608-614.
"· Su M, Chien P. Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation. Food Chem 2007; 104 (1) :182-7.
"• Serafini M, Testa MF, Villano D, Pecorari M, van Wieren K, Azzini E, Brambilla A, Maiani G. Antioxidant activity of blueberry fruit is impaired by association with milk. Free Radic Biol Med 2009; 46 (6) :769-774.
"· Seeram NP, Aviram M, Zhang Y, Henning SM, Feng L, Dreher M, Heber D. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States. J Agric Food Chem 2008; 56 (4) :1415-22.
"· Wu X, Beecher GR, Holden J, Haytowitz DB, Gebhardt SE, Prior RL. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem 2004; 52 (12) :4026-37.
"· Prior RL, Gu L, Wu X, Jacob RA, Sotoudeh G, Kader AA, Cook RA. Plasma antioxidant capacity changes following a meal as a measure of the ability of a food to alter in vivo antioxidant status. J Am Coll Nutr 2007; 26 (2) :170-81.
"· Wu X, Gu L, Holden J, Haytowitz DB, Gebhardt SE, Beecher G, Prior RL. Development of a database for total antioxidant capacity in foods: a preliminary study. J Food Comp Analysis 2004; 17 (3-4) :407-22.
"· Howard LR, Clark JR, Brownmiller C. Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing season. J Sci Food Agric 2003; 83 (12) :1238-47.
"· Zheng W, Wang SY. Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries. J Agric Food Chem 2003; 51 (2) :502-9.
"· Wolfe KL, Kang X, He X, Dong M, Zhang Q, Liu RH. Cellular antioxidant activity of common fruits. J Agric Food Chem 2008; 56 (18) :8418-26.
"· Prior RL, Hoang H, Gu L, Wu X, Bacchiocca M, Howard LR, Hampsch-Woodill M, Huang D, Ou B, Jacob RA. Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORAC-FL)) of plasma and other biological and food samples
"· Ehlenfeldt MK, Prior RL. Oxygen radical absorbance capacity (ORAC) and phenolic and anthocyanin concentrations in fruit and leaf tissues of highbush blueberry. J Agric Food Chem 2001; 49 (5) :2222-7.
"· Pedersen CB, Kyle J, Jenkinson AM, Gardner PT, McPhail DB, Duthie GG. Effects of blueberry and cranberry juice consumption on the plasma antioxidant capacity of healthy female volunteers. Eur J Clin Nutr 2000; 54 (5) :405-8.
"· Cao G, Shukitt-Hale B, Bickford PC, Joseph JA, McEwen J, Prior RL. Hyperoxia-induced changes in antioxidant capacity and the effect of dietary antioxidants. J Appl Physiol 1999; 86 (6) :1817-22.
"Joseph JA, Bielinkski DF, Fisher DR. Blueberry treatment antagonizes C-2 ceramide-induced stress signaling in muscarinic receptor-transfected COS-7 cells. J Agric Food Chem. 2010; 58 (6) :3380-3392.
"Prior RL, Cao G, Martin A, Sofic E, McEwen J, O’Brien, C, Lischner N, Ehlenfeldt M, Kalt W, Krewer G, Mainland CM. Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J Agric Food Chem
"Wang CY, Chen C, Wang SY. Changes of flavonoid content and antioxidant capacity in blueberries after illumination with UV-C. Food Chem 2009; 117 (3) :426-431.

Bioavailability/Metabolism

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Lipids/Obesity

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