Bilberry juice

Bilberries are abundant in polyphenols. Dietary polyphenols have been associated with strategies for prevention and treatment of chronic inflammatory diseases.

Many studies have demonstrated 4 week or longer supplementation of blueberry juice or bilberry extract are able to lower oxidative DNA damage in human. The results showed both juice and fresh fruit of blueberry/bilberry contributed to the protection on peripheral leucocytes in a very short time frame. Asian Food Science Journal 2(1): 1-7, 2018; Article no.AFSJ.41223

Bilberry contains a variety of phenolic compounds, including flavonols (quercetin, catechins), tannins, ellagitannins, and phenolic acids, but anthocyanins make by far the largest contribution to its phytochemical mix.

The flavonol-O-glycosides in fresh bilberry juice and fruit include quercetin-3-rhamnoside (quercitrin), quercetin-3-glucoside (isoquercitrin), quercetin-3-galactoside (hyperoside), and kaempferol-3-glucoside (astragalin).

The following phenolic acids have been identified in fresh bilberry juice and unripe fruit: gallic, protocatechuic, m-and p-hydroxybenzoic, vanillic, chlorogenic, caffeic, syringic, o- m-, and p-coumaric, ferulic, and syringic acids.
Bilberry juice