Blueberries show potential

A recent study by the United States Department of Agriculture (USDA) that evaluated more than 1,100 commonly consumed products, including food and beverages, concluded that Blueberries are one of the five studied ingredients with the highest concentration of antioxidants and that they are one of the strongest antioxidants according to ORAC, an international measurement that evaluates their protective power on cells.

To date, this is the largest study conducted to analyze antioxidant power and makes blueberries an excellent option for Mexico, which is increasingly demanding more healthy products and requiring a greater emphasis on disease prevention.

According to nutritionist Esther Schiffman Selechnik, cranberry is a fruit with a sweet and sour taste that impresses with its intense red color, qualities that are difficult to find in other foods, especially in Mexico.

This bright color is due to the concentration of antioxidant phytochemicals, substances that prevent damage associated with exposure to free radicals, neutralize them and thus help improve the quality of life.

The expert pointed out that some of the antioxidants present in blueberries, among hundreds of others, include anthocyanins, proanthocyanidins, quercetin, resveratrol and selenium, as well as vitamins A, C and E.

Proanthocyanidins in cranberries help prevent and facilitate the resolution of infections, especially those in the mouth (they prevent the adhesion of dental plaque, especially Streptococcus mutans, reducing the risk of gingivitis), stomach and urinary tract.

“The cancer-preventive effects of flavonoids (especially quercetin) are well known, but they have also been shown to help reduce the risk of atherosclerosis by inhibiting the oxidation of low-density lipoprotein (LDL),” said Schiffman.

He added that blueberries, in addition to being a concentrated source of these and other antioxidants, also have a high concentration of vitamins and minerals.

Overall, he said, there are countless benefits to blueberries, even more so when you consider that they are rich in soluble and insoluble fiber that help improve digestion and excretion to avoid slow intestinal transit. To achieve its benefits, half a cup of dried cranberries, a glass of 200 ml of cranberry juice or a serving of jelly is enough, either as part of the main course of a meal, on breakfast bread, in a salad or as an ingredient or filling in cakes or pies.

For his part, chef Mariano Sandoval pointed out that it is a great success to have blueberry in different presentations, because it offers different applications, creating a wide culinary universe of red color. In addition, it has a taste and personality that can be dressed up in different ways, it becomes a versatile and fun ingredient, it is very seductive in the kitchen for the creative process of recipes and in the preparation of meals, as well as a very healthy ingredient for products and drinks.

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