Health Benefits of Blueberries
Many species of Vaccinium have a long history of use for medicinal purposes. All parts of the plant have been used with the fruit being favoured in Europe while the leaves, stems and bark are more widely used by Native Americans.
As far back as the twelfth century St Hildegard of Bingen, the first
woman to write a Herbal, wrote that Bilberry fruits were good for inducing
menstruation. The 16th century German herbalist, Hieronymus Bock wrote
that the berries were useful for the treatment of bladder stones, and
lung and liver disorders.
Berries were used fresh or dried for winter use and then soaked in water
to make infusions or syrups such as that used for centuries for the treatment
of coughs.
In the 18th century, especially in Germany, bilberries, probably V. myrtillus
became a valuable resource for herbalists and physicians, using extracts
from dried berries as an infusion or tisane. The latter was used as an
astringent for treating diarrhoea, as a diuretic, to prevent scurvy and
as a mouthwash to soothe mouth ulcers as well as in the treatment of gout
and rheumatism, and even to relieve the symptoms of typhoid fever.
During WW2 when British Royal Air Force pilots were on nighttime bombing missions they reported that their sight was improved after eating bilberry jam. This report led to the first laboratory and clinical research, in the 1960's into the effects of bilberry fruit extracts on the eyes and indeed on the wider subject of the whole vascular system.
Air traffic controllers, airline pilots and truck drivers have also reported improved night time vision when given extracts of bilberry fruit.
Most of the recent recent research carried out on the health benefits
of blueberries has shown that it is the dark blue or purple colouring
of the fruit that contains the active ingredients that are so beneficial.
This colouring, provided by naturally occurring anthocyanins, is in the
skins of highbush blueberries, but extends throughout the fruit of bilberries.
It is not destroyed by heating.
Our bodies produce chemicals, “free radicals” as waste products of natural life processes. If not removed they can damage cell membranes and DNA, causing oxidative stress which in turn may cause diseases and malfunction of the body, especially in older people. Free radicals are removed by anti-oxidants, such as Vitamins C and E, provided in our diet, and blueberries and other dark coloured fruits are particularly rich in these chemicals. Preliminary results of research carried out at the USDA Human Nutrition Research Centre Laboratory In Boston MA has shown that a cupful of fresh blueberries, eaten daily, slows down increasingly poor eyesight, and loss of mental capacity. Each cupful of blueberries contains 14mg of Vitamin C and 0.8mg of Vitamin E. People who had their daily cupful performed 5-6% better in motor skills tests than a control group which didn’t.
Additional research, at Rutgers University in New Jersey, has identified
compounds (proanthocyanidins) in blueberries that help to reduce infections
of the urinary tract by preventing bacteria sticking to cell walls.
Other research has shown that blueberry/bilberry extract, fed to mice,
improved micro-circulation thus increasing the efficiency of capillaries
serving the eyes, which probably explains the positive benefits experienced
by those suffering macular degeneration and haemorrhaging.
Improved circulation to connective tissues may help to explain the relief
experienced by arthritis sufferers, and those with water retention in
the legs, varicose veins, haemorrhoids and general bruising.
All in all it is generally accepted that eating blueberries regularly does have a beneficial effect on health.
