WILD BLUEBERRY FRUIT EXTRACT BENEFITS

KEY BENEFITS OF WILD BLUEBERRY

        • Supports antioxidant defenses
        • Supports cardiometabolic health
        • Supports vision
        • Supports cognitive function

ABOUT WILD BLUEBERRY FRUIT

Vaccinium, section Cyanococcus, comprises a group of plants that bear blueberries as their fruit.
 
The anthocyanins present in blueberries give the fruit its characteristic color. Additionally, they contain polyphenols and phytochemicals.
 
Wild blueberries ('lowbush') and cultivated blueberries ('highbush') are common commercial blueberry varieties.
 
The wild blueberry (Vaccinium angustifolium) is native to North America and has both more intense colors and a smaller size than cultivated highbush blueberries. Furthermore, they contain more anthocyanin and polyphenols.[1,2]
 
Native blueberry patches in Quebec, Nova Scotia, and Maine provide most of the blueberry harvest.
 
Supplementation with wild blueberries has been studied for its potential to promote cognitive function.[3,4]

WILD BLUEBERRY FRUIT FULL BENEFITS

Brain function

 

  • Supports memory in adults [3–5]
  • Supports memory and cognitive performance in children [6–9]
  • Supports mood [10]
  • Supports task-related brain activation [11]
  • Supports memory (animal studies) [12–15]
  • Supports dopaminergic neurotransmission [16–18]
  • Supports brain-derived neurotrophic factor (BDNF) [14,15,19–21]
  • Supports hippocampal IGF-1 levels [22]
  • Supports long-term potentiation (LTP) [23]
  • Supports neuroprotective functions [22,24,25]
  • Supports healthy brain aging [18,26,27]
  • Supports brain circulation [11]

 

Antioxidant defenses

 

  • Supports antioxidant enzymes in the brain (superoxide dismutase [SOD], catalase [CAT], glutathione peroxidase [GPx]) [28–30]
  • Replenishes glutathione (GSH) [31]
  • Downregulates NADPH oxidase activity [32]
  • Supports free radical scavenging and antioxidant functions [28,33–35]

 

Cardiometabolic health

 

  • Supports cardiac function [36]
  • Supports vascular function [37]
  • Supports cardio-protective functions [38]
  • Supports endothelial nitric oxide (eNOS) activity [31]
  • Supports healthy blood pressure [3,28,39–41]
  • Downregulates LDL oxidation [35,39]
  • Supports healthy blood glucose levels [42]

 

Vision

 

    • Protects retinal photoreceptor cells from blue LED light-induced damage [43,44]
    • Protects against screen-induced ocular fatigue [45,46]

 

Exercise performance

 

  • Supports exercise performance [47]
  • Supports recovery from muscle damage [48]

 

Gut Microbiota

 

  • Supports the composition of the gut microbiota [49–56]
  • Supports microbial metabolism — short-chain fatty acid (SCFA) production [57]
  • Supports the intestinal epithelial barrier [52]

 

Healthy aging and longevity

 

  • Supports stem cell proliferation [58]
  • Prevents cell senescence [59]
  • Supports nuclear factor erythroid-2 related factor-2 (Nrf2) [29,30]
  • Supports DNA repair enzymes [29]
  • Protects against DNA damage [60–62]
  • Extends lifespan (Drosophila melanogaster) [63]

 

Immune System

 

  • Supports innate immune system [37,64–68]
  • Supports adaptive immune system [69]
  • Supports immune system communication [68,70,71]

 

Complementary ingredients

 

  • Grape extracts for support of cognitive function [72–75]
  • Grape extracts for blueberry/grape polyphenol bioavailability [76]
  • Green tea and soy protein for general immune health [77]

WILD BLUEBERRY FRUIT EXTRACT CAN BE FOUND IN:

Morning Momentum

Get Instant Access To A Simple, Proven System That Has Helped

THOUSANDS of People

IGNITE Their Health and Energy

to Create The Life They Deserve!

Learn More


REFERENCES

[1]K.L. Wolfe, X. Kang, X. He, M. Dong, Q. Zhang, R.H. Liu, J. Agric. Food Chem. 56 (2008) 8418–8426.

[2]G. Borges, A. Degeneve, W. Mullen, A. Crozier, J. Agric. Food Chem. 58 (2010) 3901–3909.

[3]A.R. Whyte, N. Cheng, E. Fromentin, C.M. Williams, Nutrients 10 (2018).

[4]R. Krikorian, M.D. Shidler, T.A. Nash, W. Kalt, M.R. Vinqvist-Tymchuk, B. Shukitt-Hale, J.A. Joseph, J. Agric. Food Chem. 58 (2010) 3996–4000.

[5]R.K. McNamara, W. Kalt, M.D. Shidler, J. McDonald, S.S. Summer, A.L. Stein, A.N. Stover, R. Krikorian, Neurobiol. Aging 64 (2018) 147–156.

[6]A.R. Whyte, C.M. Williams, Nutrition 31 (2015) 531–534.

[7]A.R. Whyte, G. Schafer, C.M. Williams, Food Funct. 8 (2017) 4129–4138.

[8]K.L. Barfoot, G. May, D.J. Lamport, J. Ricketts, P.M. Riddell, C.M. Williams, Eur. J. Nutr. (2018).

[9]A.R. Whyte, G. Schafer, C.M. Williams, Eur. J. Nutr. 55 (2016) 2151–2162.

[10]S. Khalid, K.L. Barfoot, G. May, D.J. Lamport, S.A. Reynolds, C.M. Williams, Nutrients 9 (2017).

[11]J.L. Bowtell, Z. Aboo-Bakkar, M.E. Conway, A.-L.R. Adlam, J. Fulford, Appl. Physiol. Nutr. Metab. 42 (2017) 773–779.

[12]C. Andres-Lacueva, B. Shukitt-Hale, R.L. Galli, O. Jauregui, R.M. Lamuela-Raventos, J.A. Joseph, Nutr. Neurosci. 8 (2005) 111–120.

[13]P. Goyarzu, D.H. Malin, F.C. Lau, G. Taglialatela, W.D. Moon, R. Jennings, E. Moy, D. Moy, S. Lippold, B. Shukitt-Hale, J.A. Joseph, Nutr. Neurosci. 7 (2004) 75–83.

[14]C. Rendeiro, D. Vauzour, M. Rattray, P. Waffo-Téguo, J.M. Mérillon, L.T. Butler, C.M. Williams, J.P.E. Spencer, PLoS One 8 (2013) e63535.

[15]C.M. Williams, M.A. El Mohsen, D. Vauzour, C. Rendeiro, L.T. Butler, J.A. Ellis, M. Whiteman, J.P.E. Spencer, Free Radic. Biol. Med. 45 (2008) 295–305.

[16]I. Strömberg, C. Gemma, J. Vila, P.C. Bickford, Exp. Neurol. 196 (2005) 298–307.

[17]S.O. McGuire, C.E. Sortwell, B. Shukitt-Hale, J.A. Joseph, M.J. Hejna, T.J. Collier, Nutr. Neurosci. 9 (2006) 251–258.

[18]K.A. Youdim, B. Shukitt-Hale, A. Martin, H. Wang, N. Denisova, P.C. Bickford, J.A. Joseph, Nutr. Neurosci. 3 (2000) 383–397.

[19]C. Rendeiro, D. Vauzour, R.J. Kean, L.T. Butler, M. Rattray, J.P.E. Spencer, C.M. Williams, Psychopharmacology 223 (2012) 319–330.

[20]A.N. Carey, K.R. Gildawie, A. Rovnak, N. Thangthaeng, D.R. Fisher, B. Shukitt-Hale, Nutr. Neurosci. 22 (2019) 253–263.

[21]N. Xu, H. Meng, T. Liu, Y. Feng, Y. Qi, D. Zhang, H. Wang, Front. Pharmacol. 8 (2017) 853.

[22]B. Shukitt-Hale, F.C. Lau, A.N. Carey, R.L. Galli, E.L. Spangler, D.K. Ingram, J.A. Joseph, Nutr. Neurosci. 11 (2008) 172–182.

[23]S.J. Coultrap, P.C. Bickford, M.D. Browning, Age 30 (2008) 263–272.

[24]Q. Guo, Y.-N. Kim, B.-H. Lee, Nutr. Res. Pract. 11 (2017) 25–32.

[25]I. Traupe, M. Giacalone, J. Agrimi, M. Baroncini, A. Pomé, D. Fabiani, S. Danti, M.R. Timpano Sportiello, F. Di Sacco, V. Lionetti, F. Giunta, F. Forfori, Minerva Anestesiol. 84 (2018) 1352–1360.

[26]J.A. Joseph, B. Shukitt-Hale, N.A. Denisova, D. Bielinski, A. Martin, J.J. McEwen, P.C. Bickford, J. Neurosci. 19 (1999) 8114–8121.

[27]B. Shukitt-Hale, R.L. Galli, V. Meterko, A. Carey, D.F. Bielinski, T. McGhie, J.A. Joseph, Age 27 (2005) 49–57.

[28]C.M. Elks, S.D. Reed, N. Mariappan, B. Shukitt-Hale, J.A. Joseph, D.K. Ingram, J. Francis, PLoS One 6 (2011) e24028.

[29]K. Kavitha, P. Thiyagarajan, J. Rathna Nandhini, R. Mishra, S. Nagini, Biochimie 95 (2013) 1629–1639.

[30]Y.-P. Wang, M.-L. Cheng, B.-F. Zhang, M. Mu, J. Wu, World J. Gastroenterol. 16 (2010) 2657–2663.

[31]Y.E. Lopera, J. Fantinelli, L.F. González Arbeláez, B. Rojano, J.L. Ríos, G. Schinella, S. Mosca, Evid. Based. Complement. Alternat. Med. 2013 (2013) 516727.

[32]S.J. Gustafson, K.L. Dunlap, C.M. McGill, T.B. Kuhn, Oxid. Med. Cell. Longev. 2012 (2012) 768101.

[33]H. Wang, G. Cao, R.L. Prior, J. Agric. Food Chem. 45 (1997) 304–309.

[34]S.M. Bornsek, L. Ziberna, T. Polak, A. Vanzo, N.P. Ulrih, V. Abram, F. Tramer, S. Passamonti, Food Chem. 134 (2012) 1878–1884.

[35]B.C. Blacker, S.M. Snyder, D.L. Eggett, T.L. Parker, Br. J. Nutr. 109 (2013) 1670–1677.

[36]A. Cassidy, K.J. Mukamal, L. Liu, M. Franz, A.H. Eliassen, E.B. Rimm, Circulation 127 (2013) 188–196.

[37]A. Rodriguez-Mateos, G. Istas, L. Boschek, R.P. Feliciano, C.E. Mills, C. Boby, S. Gomez-Alonso, D. Milenkovic, C. Heiss, J. Gerontol. A Biol. Sci. Med. Sci. 74 (2019) 967–976.

[38]I. Ahmet, E. Spangler, B. Shukitt-Hale, M. Juhaszova, S.J. Sollott, J.A. Joseph, D.K. Ingram, M. Talan, PLoS One 4 (2009) e5954.

[39]A. Basu, M. Du, M.J. Leyva, K. Sanchez, N.M. Betts, M. Wu, C.E. Aston, T.J. Lyons, J. Nutr. 140 (2010) 1582–1587.

[40]S.A. Johnson, A. Figueroa, N. Navaei, A. Wong, R. Kalfon, L.T. Ormsbee, R.G. Feresin, M.L. Elam, S. Hooshmand, M.E. Payton, B.H. Arjmandi, J. Acad. Nutr. Diet. 115 (2015) 369–377.

[41]K.S. Shaughnessy, I.A. Boswall, A.P. Scanlan, K.T. Gottschall-Pass, M.I. Sweeney, Nutr. Res. 29 (2009) 130–138.

[42]L. Bell, D.J. Lamport, L.T. Butler, C.M. Williams, Food Funct. 8 (2017) 3104–3110.

[43]E. Ooe, Y. Kuse, T. Yako, T. Sogon, S. Nakamura, H. Hara, M. Shimazawa, Mol. Vis. 24 (2018) 621–632.

[44]B.-L. Lee, J.-H. Kang, H.-M. Kim, S.-H. Jeong, D.-S. Jang, Y.-P. Jang, S.-Y. Choung, Nutr. Res. 36 (2016) 1402–1414.

[45]C.Y. Park, N. Gu, C.-Y. Lim, J.-H. Oh, M. Chang, M. Kim, M.-Y. Rhee, BMC Complement. Altern. Med. 16 (2016) 296.

[46]Y. Ozawa, M. Kawashima, S. Inoue, E. Inagaki, A. Suzuki, E. Ooe, S. Kobayashi, K. Tsubota, J. Nutr. Health Aging 19 (2015) 548–554.

[47]C.H. Park, Y.S. Kwak, H.K. Seo, H.Y. Kim, Iran. J. Public Health 47 (2018) 27–32.

[48]Y. McLeay, M.J. Barnes, T. Mundel, S.M. Hurst, R.D. Hurst, S.R. Stannard, J. Int. Soc. Sports Nutr. 9 (2012) 19.

[49]S. Guglielmetti, D. Fracassetti, V. Taverniti, C. Del Bo’, S. Vendrame, D. Klimis-Zacas, S. Arioli, P. Riso, M. Porrini, J. Agric. Food Chem. 61 (2013) 8134–8140.

[50]S. Vendrame, S. Guglielmetti, P. Riso, S. Arioli, D. Klimis-Zacas, M. Porrini, J. Agric. Food Chem. 59 (2011) 12815–12820.

[51]X. Jiao, Y. Wang, Y. Lin, Y. Lang, E. Li, X. Zhang, Q. Zhang, Y. Feng, X. Meng, B. Li, J. Nutr. Biochem. 64 (2019) 88–100.

[52]Z. Yan, F. Yang, Z. Hong, S. Wang, Z. Jinjuan, B. Han, R. Xie, F. Leng, Q. Yang, Can J Gastroenterol Hepatol 2019 (2019) 5236149.

[53]J. Guo, X. Han, H. Tan, W. Huang, Y. You, J. Zhan, iScience 19 (2019) 676–690.

[54]S. Lee, K.I. Keirsey, R. Kirkland, Z.I. Grunewald, J.G. Fischer, C.B. de La Serre, J. Nutr. 148 (2018) 209–219.

[55]A. Lacombe, R.W. Li, D. Klimis-Zacas, A.S. Kristo, S. Tadepalli, E. Krauss, R. Young, V.C.H. Wu, PLoS One 8 (2013) e67497.

[56]U.D. Wankhade, Y. Zhong, O.P. Lazarenko, S.V. Chintapalli, B.D. Piccolo, J.-R. Chen, K. Shankar, Nutrients 11 (2019).

[57]C.J. Rebello, J. Burton, M. Heiman, F.L. Greenway, J. Diabetes Complications 29 (2015) 1272–1276.

[58]P.C. Bickford, J. Tan, R.D. Shytle, C.D. Sanberg, N. El-Badri, P.R. Sanberg, Stem Cells Dev. 15 (2006) 118–123.

[59]J. Zhang, O.P. Lazarenko, M.L. Blackburn, K. Shankar, T.M. Badger, M.J.J. Ronis, J.-R. Chen, PLoS One 6 (2011) e24486.

[60]P. Riso, D. Klimis-Zacas, C. Del Bo’, D. Martini, J. Campolo, S. Vendrame, P. Møller, S. Loft, R. De Maria, M. Porrini, Eur. J. Nutr. 52 (2013) 949–961.

[61]L.C. Wilms, A.W. Boots, V.C.J. de Boer, L.M. Maas, D.M.F.A. Pachen, R.W.H. Gottschalk, H.B. Ketelslegers, R.W.L. Godschalk, G.R.M.M. Haenen, F.J. van Schooten, J.C.S. Kleinjans, Carcinogenesis 28 (2007) 1800–1806.

[62]C. Del Bó, P. Riso, J. Campolo, P. Møller, S. Loft, D. Klimis-Zacas, A. Brambilla, A. Rizzolo, M. Porrini, Nutr. Res. 33 (2013) 220–227.

[63]C. Peng, Y. Zuo, K.M. Kwan, Y. Liang, K.Y. Ma, H.Y.E. Chan, Y. Huang, H. Yu, Z.-Y. Chen, Exp. Gerontol. 47 (2012) 170–178.

[64]A.R. Nair, N. Mariappan, A.J. Stull, J. Francis, Food Funct. 8 (2017) 4118–4128.

[65]E.D. Lewis, Z. Ren, J. DeFuria, M.S. Obin, S.N. Meydani, D. Wu, Br. J. Nutr. 119 (2018) 1393–1399.

[66]V. Taverniti, A. Dalla Via, M. Minuzzo, C. Del Bo’, P. Riso, H. Frøkiær, S. Guglielmetti, Food Funct. 8 (2017) 3601–3609.

[67]L.S. McAnulty, S.R. Collier, M.J. Landram, D.S. Whittaker, S.E. Isaacs, J.M. Klemka, S.L. Cheek, J.C. Arms, S.R. McAnulty, Nutr. Res. 34 (2014) 577–584.

[68]L.S. McAnulty, D.C. Nieman, C.L. Dumke, L.A. Shooter, D.A. Henson, A.C. Utter, G. Milne, S.R. McAnulty, Appl. Physiol. Nutr. Metab. 36 (2011) 976–984.

[69]Y.-P. Wang, M.-L. Cheng, B.-F. Zhang, M. Mu, M.-Y. Zhou, J. Wu, C.-X. Li, Hepatobiliary Pancreat. Dis. Int 9 (2010) 164–168.

[70]M. Pervin, M.A. Hasnat, J.-H. Lim, Y.-M. Lee, E.O. Kim, B.-H. Um, B.O. Lim, J. Nutr. Biochem. 28 (2016) 103–113.

[71]X. Sun, N. Liu, Z. Wu, Y. Feng, X. Meng, Molecules 20 (2015) 3841–3853.

[72]J. Bensalem, S. Dudonné, N. Etchamendy, H. Pellay, C. Amadieu, D. Gaudout, S. Dubreuil, M.-E. Paradis, S. Pomerleau, L. Capuron, C. Hudon, S. Layé, Y. Desjardins, V. Pallet, The Journals of Gerontology: Series A 74 (2019) 996–1007.

[73]J. Bensalem, S. Dudonné, D. Gaudout, L. Servant, F. Calon, Y. Desjardins, S. Layé, P. Lafenetre, V. Pallet, J. Nutr. Sci. 7 (2018) e19.

[74]A. Dal-Pan, S. Dudonné, P. Bourassa, M. Bourdoulous, C. Tremblay, Y. Desjardins, F. Calon, on behalf of the Neurophenols consortium, Journal of Alzheimer’s Disease 55 (2016) 115–135.

[75]P. Philip, P. Sagaspe, J. Taillard, C. Mandon, J. Constans, L. Pourtau, C. Pouchieu, D. Angelino, P. Mena, D. Martini, D. Del Rio, D. Vauzour, Antioxidants (Basel) 8 (2019).

[76]S. Dudonné, A. Dal-Pan, P. Dubé, T.V. Varin, F. Calon, Y. Desjardins, Food Funct. 7 (2016) 3421–3430.

[77]M. Ahmed, D.A. Henson, M.C. Sanderson, D.C. Nieman, N.D. Gillitt, M.A. Lila, Phytother. Res. 28 (2014) 1829–1836.