Conditions such as Alzheimer's Disease, cancer and heart disease have been linked to oxidative cell damage caused by free radicals, a by-product of normal metabolism. Antioxidants can help prevent this damage and blueberries lead other fruits and vegetables in antioxidant capacity.

 

 

PORTLAND, Maine (March 9, 2005) — According to Health Magazine, Wild Blueberries are a “Power Food” ranking as the top fruit on the March “Hot List” of foods with high antioxidant capacity.

Health’s “Hot List” is comprised of foods that ranked highest in a recent study conducted by USDA’s Dr. Ronald Prior, analyzing antioxidant capacity of commonly available fruits and vegetables. According to the research, 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 higher antioxidant capacity than a serving of other popular fruits such as cranberries, strawberries, prunes, raspberries, and even cultivated blueberries. The recent USDA work represents the most comprehensive study of antioxidant capacity using the most advanced technology in this area, known as the Oxygen Radical Absorbance Capacity (ORAC) measure.

Jasper Wyman & Son is the leading US grower, packer, and marketer
of wild blueberries and berry fruits flash-frozen, canned, and in juices.