Health Benefits of Eating Blueberries

A handful of blueberries is a nutritious snack, and their deep color adds interest to a bowl of fruit or cereal. While blueberries do contain fiber as well as vitamins such as C, K and B6, and minerals like phosphorous and manganese, they also contain several phytochemicals that you don’t hear much about. These phytochemicals, or plant compounds, along with the nutritional value of the vitamins and minerals, give that handful of blueberries a heap of health benefits.

Brain Health

Dementia is a group of symptoms that are commonly related to aging. Memory loss, inability to control emotions and confusion can all be part of the onset of dementia. Instead of accepting it as inevitable, keep your brain sharp and fight age-related brain problems by increasing your consumption of blueberries. Blueberries contain plant pigments called anthocyanins, and these compounds have anti-inflammatory and antioxidant properties, according to a study published in the April 14, 2010, “Journal of Agricultural and Food Chemistry.” These anthocyanins also help increase brain signals and memory function. In the study, performed by the University of Cincinnati Academic Health Center in Cincinnati, subjects were given blueberry juice for 12 weeks, at the end of which, noted benefits were improved learning ability, memory skills and blood sugar levels. Fewer symptoms of depression were also noted.


Reducing Cancer Risk

Blueberries also contain plant compounds called pterostilbenes, which are high in antioxidant content. Antioxidants protect the body from the effects of free radicals, which are molecules that can damage other cells and promote diseases such as cancer and heart disease, according to the National Institutes of Health. Along with antioxidant properties, pterostilbenes have antiproliferative properties, which means they have the ability to slow and stop the growth of cancer cells. In the May 2010 issue of the “Journal of Gastrointestinal Surgery,” a study conducted at the University of Vermont reports that when pancreatic cancer was tested against pterostilbenes, the cancerous cell growth not only slowed down, the cancer cells actually died.

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