Introduction for Blueberries Nutrition and Blueberries Health Benefits
Blueberries nutrition and health benefits arise from multiple phytonutrients, vitamins, polyphenols, and pigments such as anthocyanins. Blueberries are implicated to benefit several different diseases and blueberries are an excellent food to be used for overall general health enhancement.
Blueberry and Memory in Older Adults
As the population ages, dementia is on the rise. Blueberries nutrition and health benefits may play a role in prevention. Blueberries nutrition and health benefits include the addition of antioxidants and anti-inflammatory properties to ones diet. Blueberries have been found to improved brain signals, memory function, and the metabolism of glucose. This is predicated upon a study of nine older adults with early memory changes. Individuals in a study were given blueberry juice that was pressed, filtered, and pasteurized. Daily consumption was maintained between 6 mL/kg and 9 mL/kg, using a dosing schedule aligned by body weight. Individuals weighing 54 to 64 kg were prescribed 444 mL/day, those weighing between 65 and 76 kg consumed 532 mL/day, and those weighing between 77 and 91 kg digested 621 mL/day. At 12 weeks, there was improved paired associate learning, word list recall, potential trends in the reduction of symptoms of depression, and lower blood sugar levels. (1)
Blueberries and Dementia
A study of laboratory rats looked at blueberry supplementation and whether it reverses age-related cognitive decline. Researchers found that high antioxidant blueberry extract protected brain neurons from accumulation of amyloid-beta, a type of protein that forms deposits in the brain that are associated with risk of dementia. Amyloid-beta is also associated with increased immune reactivity that can lead to inflammation and nerve cell damage. In this study blueberry treatment showed strong inhibition of these effects in all ages. (2)
Blueberries and Blood Glucose Control in Diabetes:
Blueberries nutrition and health benefits include flavonoids which are powerful antioxidants which were associated with a lower risk of diabetes mellitus type 2. The relationship between dietary intake of flavonoids (flavonols, flavones, flavanones, flavan-3-ols, and anthocyanins) on the risk of type 2 diabetes was examined. Wedick and colleagues found that higher intakes of anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables, including purple cabbage, beets, blueberries, cherries) were significantly associated with a lower risk of type 2 diabetes. Specifically, eating ≥2 servings/wk of blueberries was associated with a 23% reduction in the risk of type 2 diabetes compared to eating <1 serving/mo. Consumption of apples/pears at ≥5 servings/wk, compared to <1 serving/mo, was also associate with a 23% reduction in the risk of type 2 diabetes. Results suggest that a higher consumption of anthocyanins and anthocyanin-rich fruit is linked to a lower risk of type 2 diabetes. (3)
