Science & Definitions

References of interest

"Natures #1 Antioxidant", Jean Mayer, Tufts U., USDA Studies, Journal of Agriculture and food Chemistry.
"Total Antioxidant Capacity of Fruit", Journal of Agriculture and food Chemistry, Vol. 44, #3, '96
"Oxygen Radicals Absorbing Capacity of Anothocyanins", Journal of Agriculture and food Chemistry, Vol. 45, #2, '97
"Antioxidant Capacity as Influenced by Total Phenolic and Anothocyanin Content, Maturity and Variety of Vaccinium Species", Journal of Agriculture and food Chemistry, Vol. 46, #7, '98
Anti Aging - James Joseph, USDA at Tufts U.
Cancer Prevention - Mary Ann Lila Smith, U. of Illinois, Journal of food Science, Vol 65, No. 2, '00
Urinary Tract Health - Amy Howell, Rutgers U., New England Journal of Medicine, Vol 339, #15, '98
Vision Health - Ronald L. Prior, USDA at Tufts
Age Related Brain Damage - James Joseph, USDA at Tufts, Presented '02, Annual meeting of chemical society.
Alzheimer's - Reuters Health (Sept '02) - James Joseph.

Anthocyanin (an.tho.cy.a.nin) - Greek anthos + kyanos dark blue.
Any of various soluble glycoside pigments producing blue to red coloring in flowers and plants
Antioxidant (an-tE-'äk-s&-d&nt) - An enzyme or other organic molecule that can counteract the damaging effects of oxygen in tissues. Although the term technically applies to molecules reacting with oxygen, it is often applied to molecules that protect from any free radical (molecule with unpaired electron).
Flavonoids (fla.vo.noid ) - flavone + -oid. Any of a group of aromatic compounds that includes many common pigments (as the anthocyanins and flavones)
Free Radicals. Unstable oxygen molecules associated with cancer.
Phytochemicals (phy.to.chem.icals): Natural chemicals occurring in plants. Generally referring to chemicals with recognized functional contributions to health.

For further information, see the links at the Wild Blueberry Association page.