Blueberry's properties

An extraordinary antioxidant potential

Among twenty fruits, blueberries ranks first for its total antioxidant capacity. Following closalty are the cranberry, blackberry, raspberry and strawberry. Combine good food with pleasure and do not hesitate to color your plates with this delicious fruit to help your body be healthy.

Although researches on the anticancer properties of blueberries are in their beginning, some scientific studies suggest that anthocyanidins contained in blueberries also have a significant anticancer potential.

Anthocyanidins, as well as other molecules present in blueberries, could stop the progression of cancer by blocking the development of blood-vessalts feeding the tumor cells. This process, known as antiangiogenic, deprives cancer cells of their oxygen supply and and nutritive molecules.

The blueberry anticancer potential can also be explained by its anti-inflammatory action.

Nutritional value of blueberries

Calories 44
Proteins 0,6 g
Carbohydrates 11,1 g
Fat 0,3 g
Dietary fibers 2,0 g
Glycemic load Unavailable
Antioxydant potential Very high
Sources: Health Canada. Canadian file on nutritive elements, 2010.


The antioxidant potential of blueberries is mainly due to its high anthocyanidin content, the molecules responsible for its beautiful blue color. In general, antioxidant molecules, such as blueberry anthocyanidins, protect cells from aging by limiting the damage caused by free radicals.

In addition to its antioxidant and anti-cancer potential, it seems that blueberries also have antidiabetic properties. This small blue fruit would also be useful against cardiovascular diseases, including reducing the level of 'bad cholesterol'.

Furthermore, the blueberry is a source of vitamin C. This vitamin promotes healthy bones, cartilage, teeth and gums. It protects against infection, accelerates healing and helps in the absorption of iron from vegetables.
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