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
The liquid naturally present in the tissues of fruits is known as fruit juice. To obtain fruit juice, mechanical techniques like squeezing or macerating fresh fruits are employed, excluding the use of heat or solvents. Individuals commonly drink fruit juices due to their perceived health benefits.
Sunday, July 15, 2018
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