1. Why the blue is good
for you?
{ Heli J. Roy, PhD, MBA, RD
LSU AgCenter

2.  The consumption of blueberries rose about 1.6
times in the last ten years.
 Blueberries have gained increased attention
because of beneficial components in
blueberries. The components are strong
antioxidants that can delay the development of
chronic diseases and aging.
 The antioxidants compounds give blueberries
their blue color.
Usage and Popularity

3.  Blueberries have many phytochemicals that
have healthful properties. These compounds
act as an:
 Antioxidant
 Anticancer
 Anti-neurodegerative
 Anti-inflammatory
 Because of these properties, recent research
shows that blueberries have beneficial effects
against chronic diseases. Blueberry
antioxidants benefit many organ systems in the
body.
Health Benefits of Blueberries

4.  The term "phytochemicals" refers to a wide
variety of compounds produced by plants.
 Phytochemicals are naturally-occurring non-
nutritive (not required in the diet, like nutrients)
constituents of fruits and vegetables.
 Scientists have identified thousands of
phytochemicals, although only a small fraction
have been studied closely.
What are Phytochemicals?

5.  They are found in fruits, vegetables, beans,
grains, and other plants.
 They are the colored compounds in many fruits,
vegetables and flowers.
 They are said to be bioactive and are
considered to have a beneficial effect on
human health.
What are Phytochemicals?

6. There are several major groups of
phytochemicals
 Alkaloids  Monophenols
 Anthocyanins  Monoterpenes
 Carotenoids  Organo sulfides
 Coumestan  Phenolic acids
 Flavan-3-Ols  Phytosterols
 Flavonoids  Saponins
 Hydroxycinnamic acid  Stylbenes
 Isoflavones  Triterpenoids etc
 Lignans  Zanthophylls
Major Groups of
Phytochemicals

7.  Phytochemicals are promoted for the
prevention and treatment of many health
conditions, including cancer, heart disease,
diabetes, and high blood pressure.
 Lycopene – prostate cancer
 Lutein – eye sight
 Genistein – hormone replacement in
menopause
 Resveratrol – heart health
 Capsaicin – pain treatment
Phytochemicals
(American Cancer Society)

8.  The polyphenols include a large subgroup of
chemicals called flavonoids. Flavonoids are
plant chemicals found in a broad range of fruits,
grains, and vegetables. Current studies will
examine whether they can prevent chronic
diseases such as cancer and heart disease.
Flavonoids
American Cancer Society

9.  Some flavonoids act as antioxidants. These get
rid of the harmful molecules known as free
radicals, which can damage a cell's DNA and
may trigger some forms of cancer and other
diseases. Flavonoids that act as antioxidants
and may protect against some cancers and
heart disease.
 Quercetin, another flavonoid with antioxidant
properties, is found in apples, onions, teas, and
red wine.
Flavonoids cont.

10.  The isoflavones found in foods and
supplements such as soy products, red clover,
garbanzo beans and licorice, and the lignans
found in flaxseed and whole grains may mimic
the actions of the female hormone estrogen (
Licorice and Soybean). These estrogen-like
substances from these plant sources are called
phytoestrogens. They may play a role in the
development of and protection against some
hormone-dependent cancers such as some
types of breast and prostate cancer.
Isoflavones

11.  Ellagic acid, found in raspberries, blackberries,
cranberries, strawberries, and walnuts, also is
said to have anti-cancer effects.
 Another called allyl sulfides, are found in garlic
and onions. These compounds may stimulate
enzymes that help the body get rid of harmful
chemicals. They may also help strengthen the
immune system.
Phenolic Acids

12.  Carotenoids, beta-carotene, lutein, lycopene
and zeaxanthin, which give carrots, yams,
cantaloupe, squash, and apricots their orange
color, are also promoted as anticancer agents.
 Tomatoes, red peppers, and pink grapefruit
contain lycopene, which proponents claim is a
powerful antioxidant.
 The phytochemicals lutein and zeaxanthin,
found in spinach, kale, and turnip greens, may
reduce the risk of some cancers.
Carotenoids

13.  Blueberries have anthocyanins, which give
blueberries their blue hue and help neutralize
free radicals. An example is myricetin.
 They also have many other phytochemicals
that have been shown to be helpful in
preventing various conditions such as diabetes,
cancer and heart disease. These are ursolic
acid and chlorogenic acid.
Blueberry Phytochemicals

14.  Oxygen radical absorbance capacity or ORAC
is a method of measuring antioxidant capacities
in biological samples. A wide variety of foods
has been tested using this methodology, with
certain spices, berries and legumes rating
highly.
ORAC Score

15. For 100 grams of food:
 Spices, cloves, ground
290,283
 Spices, turmeric, ground
127,068
 Cocoa, dry powder, unsweetened
55,653
 Ginger root, raw 14,840
 Blueberries, wild, raw
9,621
 Blueberries, raw 4,669
 Peaches, raw 1,922
 Oranges, raw, navel 1,819
 Grapes, Black
1,746
 Oats, uncooked, old fashioned 1,708
ORAC Score
http://www.oracvalues.com/sort/orac-value/260

16.  Blueberries are low in calories, only 80 calories per cup
and they are fat free.
 Blueberries have many vitamins and minerals and they
contain many non-nutritive factors as well.
 They are an excellent source of vitamin C. In fact, a
serving contains about 14 mg or almost 25 percent of
the recommended daily value (DV). Blueberries are
also a good source of dietary fiber, about 3.5 g per cup,
and they are an excellent source of manganese, about
0.5g per cup. Manganese is important for carbohydrate
and fat metabolism and is present in most cells in the
body.
 Some of the other nutrients in blueberries are: calcium,
copper, iron, magnesium, phosphorus, potassium,
selenium, sodium, zinc, thiamin, riboflavin, niacin,
pantothenic acid, vitamin B-6, folate, vitamin A, and
vitamin E.
Blueberries are a
Superfood

17.  There is some evidence that certain
phytochemicals may help prevent
 the formation of potential carcinogens
(substances that cause cancer),
 block the action of carcinogens on their target
organs or tissue, or
 act on cells to suppress cancer development.
 Many experts suggest that people can reduce
their risk of cancer by eating significantly more
fruits, vegetables, and other foods from plants
that contain phytochemicals.
Cancer Risk

18.  Blueberry extracts can inhibit the growth of many
types of cancers. Eating blueberries on a regular
basis can reduce the incidence and risk for cancer.
 The extracts of several berries have been
investigated, particularly blueberries, in regards to
their role in cancer prevention of oral, breast, colon
and prostate cancers.
 The anthocyanins are specifically effective in
inhibiting cancerous cell growth the best, blueberry
anthocyanins in particular are effective in killing
certain cancer cells and preventing cancer
development.
Cancer Risk
Lila

19.  Chrologenic acid removes particularly toxic reactive
species by scavenging alkylperoxyl radicals and
may prevent carcinogenesis by reducing the DNA
damage they cause.
 Laboratory tests show that kaempferol suppresses
the growth of a number of human malignancies. It
does it by enhancing the cell chemistry which
destroys the malignant cells. Its effectiveness is
increased when combined with other flavonoids or
molecules that are known to be toxic to cancer
cells.
 Quercetin enhances cancer cell death.
Cancer Prevention

20.  Research has shown that regular consumption
of fruits and vegetables lowers the risk for
developing heart disease.
 A study examined the effects of blueberry
consumption in relation to heart disease risk.
Those who consumed blueberries on a regular
basis had the greatest benefit and lowest risk
factors for heart disease.
Heart Disease Risk

21.  In the cardiovascular system, blueberry
antioxidants enhance the relaxation of the blood
vessels, reduce platelet aggregation, protect
against capillaries weakened by exposure to
irradiation, reduce capillary permeability, and
increase capillary resistance.
 Kaempferol prevents oxidative damage of our cells,
lipids and DNA. It decreases the oxidation of low
density lipoprotein (LDL) and reduces the formation
of platelets in the blood. Another way that it inhibits
heart disease development is that it decreases a
protein that begins the plaques formation in the
arteries.
 Chlorogenic acid in blueberries can limit low-density
lipid (LDL) oxidation, the major determinant of the
initial events in atherosclerosis.
Heart Disease Risk

22.  In diabetes, blueberries improve capillaries and
microaneurysms and lower glycemic index.
 Chlorogenic acid in blueberries is an
antioxidant which may slow the release of
glucose into the bloodstream after a meal.
 Blueberry extract also decreases glucose
uptake by cells.
 Anthocyanin malvidin lowered elevated blood
glucose levels by 33 to 51% in laboratory
animals.
 Blueberry anthocyanins improve pancreatic
beta cell function.
Diabetes

23.  In terms of vision, blueberry antioxidants
reduce eye strain.
 Feeding laboratory animals with blueberries for
4 weeks prior to light exposure effectively
reduced photodamage to the retinas.
 Blueberry protected retinal cells against
chemical toxins. It increased cell viability,
decreased oxidative stress and mitochondrial
apoptosis. After a 24-hour preincubation time,
blueberry totally inhibited the effect of chemical
toxins targeted to harm the retina.
Vision

24.  The consumption of blueberries is believed to
play a role in delaying the development of
neurodegenerative diseases, such as
Alzheimer's disease.
 Several studies in laboratory animals show
promising results. Blueberry extract given to
laboratory animals reversed some age related
neuronal degeneration and resulted in better
spatial recall.
Alzheimer's Risk

25.  In the brain, blueberry antioxidants help protect
the brain from oxidative stress and may reduce
the effects of age-related conditions such as
Alzheimer’s disease or dementia.
 Blueberry supplementation may protect against
neurodegeneration and cognitive impairment
caused by oxidative stress.
Alzheimer’s
Duffy KB et al Ingram DK. Neurobiology of Aging 29 (2008) 1680–1689

26.  The consumption of berries has also been
suggested to play a role in gastrointestinal (GI)
health.
 Some of the components in blueberries can
inhibit the growth of several intestinal
pathogens, such as Salmonella and
Staphylococcus. All berries are effective in
inhibiting the growth of Heliobacter pylori. H
pylori is a bacterial infection that can lead to
peptic ulcer disease.
GI Health

27.  In the urinary track, blueberry antioxidants fight
infection, prevent the adhesion of harmful
bacteria in the urinary track and act as an
antimicrobial agent.
 The large anthocyanin molecules in blueberries
prevent adhesion and proliferation activity of E
Coli bacteria in UTI.
Urinary Track

28. Effect of blueberry phytochemicals on the organ systems and the organs in the
body:
System Effect
Whole system Antioxidant (whole body)
Cancer prevention (whole body)
Anti-infectious (whole body)
Prevents hyperglycemic peak, improves insulin and glucose levels
(blood)
Reduces inflammatory reaction, improves the immune system (whole
body)
Reduces blood pressure (blood vessels)
Preventive against toxins
Liver Prevents glycogenolysis
Intestines Improves glucose absorption
Cardiovascular , blood Prevents LDL oxidation
vessels
Brain Reduces oxidative stress and Alzheimer’s. Reduces amyloid formation in
Alzheimer’s and improves dopamine levels in Parkinson’s
Heart Dilates blood vessels in the heart, reduces plaque formation, improves
endothelial cell function
Bones Protects against osteoporosis, promotes bone growth
Skin Protects against UV radiation, cancer preventive.
Joints Collagen formation
Eyes Maintain healthy vision, reduce cataracts
Nerve cells Synthesis of neurotransmitters
Muscles Improves performance

29.  http://text.lsuagcenter.com/en/food_health/nutrit
ion/nutrients/Health-Benefits-of-Blueberries.htm
Health Benefits of
Blueberries

30.  Blueberries are available fresh, frozen, dried or
canned as fruit or juices or ready made
products such as jams and jellies. They are
traditionally used in jellies, jams, and pies but
also incorporated into many new foods today.
They are baked into muffins and are an
ingredient in many other snacks and delicacies.
A more recent use of blueberries includes
blueberry juice.
Forms Available

31.  Fresh and frozen samples had similar levels of
anthocyanins.
 Extracts did not differ from that of the fresh fruit.
 In a study, there was no significant difference in
antioxidant activity between the anthocyanin
extracts of the frozen or dried samples and the
fresh fruit.
Anthocyanin Stability

34.  Blueberries can be considered as superfood
with all the various health benefits they provide.
 Regular consumption can improve memory,
visual acuity, reduce infections, reduce cancer,
reduce diabetes and heart disease risk.
Conclusions

35. 1. Olsson M et al. J Agric Food Chem. 2004; 52: 7264-71.
2. Yi W, Fischer J, Krewer G, Akoh C. J Agric Food Chem. 2005; 53: 7320-29
3. Seeram N et al. J Agric Food Chem. 2006; 54: 9329-39.
4. McAnulty SR et al. Free Radic Res. 2005; 39(11): 1241-8.
5. Lau FC et al. Neurobiology of Aging 26S (2005) S128–S132.
6. Ramierz MR et al. Pharmacol Res. 2005; 52 (6): 457-62.
7. Andres-Lacueva C et al. Nutritional Neuroscience, Volume 8, Issue 2 April 2005 , pages
111 - 120
8. Blueberries http://www.fas.usda.gov/htp/Commodity_Pages/Fruits/2005%20Blueberries.pdf
9. B. Dave Oomah and G. Mazza. Trends in Food Science & Technology 10 (1999) 193-198.
10. Vivek Sharma, Christy Joseph, Soumya Ghosh, et al. Mol Cancer Ther 2007;6(9):2544–53
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Logendrab, Gad G. Yousefa, Ilya Raskinb and Mary Ann Lila. Phytomedicine
12. Hypoglycemic activity of a novel anthocyanin-rich formulation from lowbush blueberry,
Vaccinium angustifolium Aiton. Phytomedicine Vol 16 (5) 2009, P. 406-415.
13. Phytomedicine Vol. 13 (9-10)2006, Pages 612-623
14. J. Agric. Food Chem. 2011, 59, 356–363
15. J. Agric. Food Chem. 2004, 52, 6433-6442
16. Duffy KB et al Ingram DK. Neurobiology of Aging 29 (2008) 1680–1689
References