Blueberries like other highly colored berries (e.g., cranberries, bilberries, blackberries, strawberries, cherries, raspberries, mulberries, and boysenberries, as well as red grapes) contain flavonoids called proanthocyanidins, potent antioxidants named for their blue or cyan colors.
The two major classes of proanthocyanidins found in berry fruit include procyanidins, composed exclusively of epi (catechin) units, and propelargonidins, composed exclusively of (epi) afzelechin units. Berry fruits vary markedly in proanthocyanidin composition and content.
The free-radical scavenging properties of proanthocyanidins, including their potential for risk reduction of cardiovascular diseases, cancer, blood clotting, and protection against urinary tract infection, have been under investigation by scientists.
Studies show that blueberry proanthocyanidins have grater antioxidant properties than the much-vaunted vitamins E and C.
The presence of these plant antioxidants helps the body maintain higher levels of the antioxidant vitamins and allows the vitamins to participate in their normal roles rather than neutralizing free radicals.
Proanthocyanidins in blueberries
