Jump to main content
Jump to site search

Issue 12, 2019
Previous Article Next Article

Blueberries and cardiovascular disease prevention

Author affiliations

Abstract

Blueberries are a rich source of (poly)phenols, particularly anthocyanins. Epidemiological studies indicate that anthocyanin-rich foods including blueberries are associated with a reduction in the risk of cardiovascular disease. These observational findings are supported by a number of randomized-controlled trials showing improvements in biomarkers of cardiovascular disease risk. The beneficial effects of blueberry (poly)phenols are particularly clear when measuring flow-mediated dilation over various timeframes and study populations. However, other outcomes are less clear, such as effects on blood pressure, arterial stiffness and blood lipid profile. This may be due to the heterogeneity existing in study designs, such as duration of the intervention, and the health status of participants. Longer-term RCTs using gold standard methods in relevant populations which can be translated to the general public are needed to clarify and strengthen the evidence available. While circulating phenolic blueberry metabolites have been linked with improvements in vascular function, the biological activities and mechanisms of action of individual metabolites and their interaction in vivo are still unknown. Evaluating the bioactivities of metabolites alone and together, and analysing their structure–activity relationship in well-designed and physiologically relevant experimental and human studies are needed to understand the mechanisms of how these metabolites affect vascular function.

Graphical abstract: Blueberries and cardiovascular disease prevention

Back to tab navigation

Publication details

The article was received on 30 Sep 2019, accepted on 17 Nov 2019 and first published on 19 Nov 2019


Article type: Review Article
DOI: 10.1039/C9FO02291K
Food Funct., 2019,10, 7621-7633

  •   Request permissions

    Blueberries and cardiovascular disease prevention

    E. Wood, S. Hein, C. Heiss, C. Williams and A. Rodriguez-Mateos, Food Funct., 2019, 10, 7621
    DOI: 10.1039/C9FO02291K

Search articles by author

Spotlight

Advertisements