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Impact of berry consumption on health and longevity


Key points from article :

Berries are a top source of potassium, magnesium, vita­mins C and K, prebiotics, fiber, and are low in calories and natural sugars.

Benefits are attributable to anthocyanins, compounds that give many fruits and vegetables their red, purple, and blue colors.

Consumption of a cup of blueberries and strawberries also reduced chances of weight gain, heart attack risk, and reduced systolic blood pressure.

“people who eat more berries live a little bit longer,” Prof. Eric Rimm, epidemiology and nutrition.

"Berries are also powerful foods for learning and memory" Dr. Hale, neuroscientist.

A study on older women, eating blueberries or strawberries at least once or twice a week showed ­delayed cognitive aging by two-and-a-half years.

Berries are, however, perishable and often expensive.

Dr. Hale says "...freezing for year-round use may help as it may preserve some compounds.

Fresh ones can be preserved by avoiding rinsing ­them until ready to eat", Prof Blake, Nutritionist

Research by Consumer Reports

Health benefits of Anthocyanins found in berries

Mentioned in this article:

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Barbara Shukitt Hale

Research Psychologist on the Neuroscience and Aging Team at the HNRCA

Boston University

Private research university in Boston, Massachusetts

Eric Rimm

Professor of Epidemiology and Nutrition and Director of the Program in Cardiovascular Epidemiology at the Harvard T.H. Chan School of Public Health and Professor of Medicine at the Harvard Medical School

Harvard T.H. Chan School of Public Health

Education of new generations of global health leaders.

Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University

A human nutrition research center supported by the United States Department of Agriculture (USDA) base at Tufts University in Boston

Joan Salge Blake

Clinical Nutrition Professor, Department of Health Sciences, Programs in Nutrition