PORTLAND, Maine
(August 2, 2004) - According to recently
published USDA research findings, Wild
Blueberries are highest in antioxidant
capacity per serving, compared with more
than 20 other fruits. (Source: Journal
of Agricultural and Food Chemistry,
52:4026-4037, 2004.) The study showed
that a one-cup serving of Wild Blueberries
had more antioxidant capacity than a
serving of cranberries, strawberries,
prunes, and even raspberries. Also, this
is the first USDA study that evaluated
the antioxidant capacity of both Wild
(lowbush) and cultivated (highbush) blueberries,
with Wild Blueberries topping cultivated
by more than 48%.
Antioxidants are
important in terms of their ability to
protect against oxidative cell damage
that can lead to conditions like Alzheimer’s,
cancer and heart disease - conditions
also linked with chronic inflammation.
The antioxidant and anti-inflammatory
effects of blue-purple foods like Wild
Blueberries may have the potential to
help prevent these diseases.
“Wild Blueberries
are stars in terms of their antioxidant
capacity,” said Dr. Ronald Prior
lead researcher on the study from the
USDA Arkansas Children’s Nutrition
Center and Agricultural Research Service. “Our
findings build on earlier research which
examined a more limited amount of fruits
and vegetables. 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.”
More of the
Power of Blue™
“We’ve always known that all blueberries are healthy and nutritious,
but now there’s no longer any doubt that Wild Blueberries have more antioxidant
activity than their cultivated cousins,” said John Sauvé of the
Wild Blueberry Association of North America (WBANA). According to Sauvé,
a team led by Dr. Wilhelmina Kalt, Ph.D., of Agriculture and Agri-Food Canada
in Kentville, Nova Scotia had previously investigated the differences between
Wild Blueberries and Cultivated Blueberries determining that Wild Blueberries
are consistently higher in anthocyanins, total phenolics and antioxidant capacity.
(Source: Journal of Agricultural and Food Chemistry, 49:4761-4767, 2001.) “Nova
Scotia’s work coupled with USDA’s new findings, clearly show a difference
between types of blueberries with Wild Blueberries emerging as a power fruit,” said
Sauvé.
According to Susan
Davis, MS, RD, Nutrition Advisor to the
Wild Blueberry Association of North America,
fruits and vegetables are essential to
a healthy diet, and color tends to be
an indicator of strong phytonutrient
properties. “There’s overwhelming
evidence that a diet rich in fruits and
vegetables, low-fat dairy, low-fat protein,
unsaturated fats and whole grains is
critical for good health and disease
protection,” said Davis.
“What’s
exciting about this research into antioxidant
activity is that color is a strong indicator
of phytonutrient activity with the more
colorful fruits and vegetables such as
Wild Blueberries ranking higher in terms
of overall antioxidant potential.” Davis
noted that anthocyanin, the deep blue-purple
pigment in foods like Wild Blueberries
is a potent phytonutrient that acts as
an antioxidant and anti-inflammatory. “On-going
research into the health effects of plant-based
compounds is going to dominate research
for years to come. We’re only just
beginning to understand how fruit and
vegetable compounds work together in
the body to prevent disease. For Wild
Blueberries, this means more investigation
into potential effects in the areas of
aging, cancer prevention, heart health,
vision health and urinary tract health.”
WBANA
WBANA is a trade association of growers and processors of Wild
Blueberries from Maine, dedicated to bringing the Wild Blueberry
health story and unique Wild Advantages to consumers worldwide.
SOURCE: Wild
Blueberry Association of North America
CONTACTS: John Sauvé,
Wild Blueberry Association of North
America, (207) 288-2655 or Susan Till,
SWARDLICK MARKETING GROUP, (207) 775-4100.
WEB SITE: www.wildblueberries.com
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