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Blueberries Nutrition and Blueberries Health Benefits


Blueberries and glucose control: Lower overall blood sugar levels were seen as a pleasant side effect when older adults were supplemented blueberry juice in the study titled: “Blueberry Supplementation Improved Memory in Older Adults.” (1)

Blueberries Nutrition and Blueberries Health Benefits Include Polyphenols

Blueberries nutrition and health benefits include those provided by polyphenols which may extend lifespan. Based on a study provided by the Division of Dermatology, University of Kansas, individuals with dietary restrictions combined with antioxidants containing polyphenols actually extends lifespan. Polyphenols are an organic chemical present in plants with antioxidant action. In the study mice were placed on one of three diets.  These included a diet of continuous feed; alternate day eating; and alternate day eating supplemented with polyphenol antioxidants such as blueberry, pomegranate and green tea extracts.  The supplemented group outlived the other two groups. (4)

Conclusion for Blueberries Nutrition and Blueberries Health Benefits

  • Blueberries should be included in the diet for general health enhancement unless allergic. More research is needed, but blueberries in the diet will likely provide benefit for multiple health conditions.
  • Blueberry juice improved memory in older adults at a dose of 6 mL/kg to 9 mL/kg per day. The equivalent amount of whole blueberries required to be eaten are unclear.
  • Blueberry consumption may protect against dementia.
  • Flavonoids and anthocyanin pigment such as those found in blueberries may reduce the risk of diabetes mellitus type 2 and may improve blood glucose control in established diabetes mellitus.
  • Polyphenol antioxidants found in blueberry, pomegranate and green tea extracts extended lifespan in mice but research is needed on this topic in humans.

References for Blueberries Nutrition and Blueberries Health Benefits

1.“Blueberry Supplementation Improved Memory in Older Adults”  J Agric Food Chem, 2010 April 14; 58(7):  3996-4000. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2850944/

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