Cranberries

Blueberries can be wild – Vaccinium myrtillus, or cultivated Vaccinium cyanococcus.

Wild blueberries are a shrub found in the wild, on hills and mountains, which produces fruit that is more concentrated in taste and properties and smaller in size. They are also called European blueberries and are produced by a shrub that is more difficult to cultivate and has a lower yield. Cultivated blueberries are of American origin. Blueberries are relatively similar in appearance and size to blackcurrants, Ribes nigrum; blueberries are slightly more opaque in appearance, while blackcurrants appear more translucent. They should not be confused with sloes (Prunus spinosa L.), the wild relative of the plum tree. Sloe fruits are sweet-astringent and resemble larger blueberries. They are fleshy inside and round, bluish-black in colour. They are very healthy and contain many nutrients.

Blueberries have many benefits for the body and should be eaten daily. They taste good, are sweet and sour, low in calories and have many proven nutritional properties. They are classified as a superfood for their properties, which are found not only in the fruit but also in the leaves of the blueberry bush.

Blueberries have the highest antioxidant capacity of all fruits

Blueberries are rich in antioxidants, which strengthen immunity, have an antibacterial effect, promote immunity by increasing haemoglobin and oxygen concentration in the blood, and prevent infections.

Blueberries neutralise free radicals

Also due to their high concentration of antioxidants (especially anthocyanin, a pigment responsible for the blue colour of blueberries, and vitamin C), they help slow down the ageing process and fight disease by neutralising free radicals.

Blueberries help reduce belly fat

Blueberries can help reduce risk factors that promote fat accumulation in the abdominal area and thus may decrease the likelihood of cardiovascular disease and metabolic syndrome.

They help maintain urinary tract health

The development of bacterial colonies along the mucosal walls inside the urinary tract causes infections that lead to inflammation, a burning sensation when urinating, and other complications. Blueberries contain a compound made up of large polymers, such as heavy molecules, which inhibit the growth of these bacteria. Added to this effect are the antibiotic properties of blueberries. 

Maintains vision integrity.

Blueberries contain high levels of anthocyanosides, which have been shown to slow down vision loss and can prevent or delay all age-related problems, such as macular degeneration, myopia and hyperopia, cataracts, dry eyes and infections, especially those of the retina, due to their antioxidant properties.

Blueberries also contain carotenoids (lutein, zeaxanthin, etc.), flavonoids (such as resveratrol, rutin, quercetin, etc.), in addition to other important substances such as vitamin C, vitamin E and vitamin A, zinc, selenium and phosphorus, which are beneficial and essential for eye health.

Maintain brain health

Anthocyanins, vitamins A, B complex, C and E, zinc, sodium, potassium, copper, magnesium, phosphorus, and manganese found in blueberries can prevent or cure neurotic disorders by preventing the degeneration or destruction of neurons, brain cells, helping to maintain the health of the central nervous system. Blueberries also significantly improve learning ability.

They reduce the risk of developing heart disease.

The high fibre content and powerful antioxidants, as well as blueberries' ability to dissolve bad cholesterol, make them recommended for treating heart disease. Blueberries also strengthen the heart muscles.

They help relieve constipation and improve digestion

Regular consumption of a significant amount of blueberries combats constipation due to their fibre content, while vitamins, sodium, copper, fructose and acids improve digestion.

Fights cancer

Blueberries are helpful for cancer patients because they contain certain compounds, such as pterostilbene (ideal for colon and liver cancer) and aleagic acid, which, in combination with anthocyanin and other antioxidants such as vitamin C and copper, can lead to the prevention or cure of cancer.

The phenolic compounds in blueberries can inhibit the proliferation of colon cancer cells and induce apoptosis (programmed cell death). A significant reduction (approximately 34%) in the risk of ovarian cancer has been observed in women who have an increased intake of luteolin (found in citrus fruits).

Blueberries contain: proteins, carbohydrates, fibre, mono- and disaccharides, carbohydrates, fats, fatty acids.

Vitamins found in blueberries: vitamins A, B1, B2, B3, niacin, B6, B12, biotin, C, D, E, K, folate, pantothenic acid.

Minerals include boron, calcium, chlorine, chromium, copper, fluorine, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, sodium, and zinc.

Last but not least, some of the most beneficial antioxidants in blueberries:

• anthocyanins, which prevent cellular ageing and reduce the risk of tumours. Among these, myrtillin, the substance responsible for the characteristic colour, is a flavonoid that protects against free radicals
• quercetin, which helps boost immunity and also contributes to reducing the risk of cardiovascular disease
• myricetin, which helps reduce blood sugar and the risk of tumours

The fruit should be eaten raw as much as possible, as follows: 

• eaten as part of the recommended daily fruit intake, possibly as a snack between meals
• added to fruit or mixed salads
• added to yoghurt along with seeds and cereals, for example, for a complete breakfast
• blended with yoghurt, milk, ice cream – smoothie, or simply with water – juice
• mixed into muffins or tarts
• sauce to serve with steak
• with pancakes or waffles
• salad dressing
• topping for desserts
• jam

When subjected to high temperatures, they lose some of their properties, but remain a recommended food for consumption.

Less nutritional value is lost through rapid freezing; this remains the ideal method of preservation for fruit and vegetables.

Tea made from a mixture of leaves and dehydrated blueberries has the same beneficial effects as eating fresh fruit.

Consuming 150 grams per day has been shown to reduce the risk of cardiovascular disease by 15%. It is recommended not to consume more than 250 g/day of fruit or 150 g of juice.

Tincture taken internally:

• protects and regenerates the blood capillaries in the skin and retina;
• keeps blood glucose levels within normal limits;
• reduces the risk of bleeding;
• slows down accelerated intestinal transit;
• reduces the risk of bacterial contamination of the intestinal tract;
• keeps blood uric acid levels within normal limits.

External use: reduces discomfort in haemorrhoidal veins and the anal mucosa.

Contains as ingredients: 1:3.75 extract in hydroalcoholic solution from aerial parts of blueberry (Vaccinium myrtillus).

Administer 50 drops of tincture diluted in half a cup of water, 4 times a day.

Large quantities consumed have no adverse effects on healthy individuals. They may cause digestive disorders, but these disappear when consumption is stopped. Cases of blueberry allergies have been very rare.

Greater attention should be paid to diabetics and people taking anticoagulant medication, especially those taking anticoagulants with blueberry supplements.

Because blueberry leaf tincture lowers blood sugar very significantly, insulin-dependent diabetics should be kept under strict supervision, especially in the first weeks of treatment, and should start with a lower dose of 2 teaspoons per day, which will be gradually increased to 4 teaspoons per day.