How to eat blueberries, which have strong antioxidant effects, to maximize their ingredients

Blueberries are one of the "Top 10 Super Foods in the World" selected by Time magazine in the United States. They contain powerful antioxidants such as anthocyanins, polyphenols, and beta-carotene. Reactive oxygen species generated during energy production are the cause of various diseases and aging processes. Diseases directly affected by reactive oxygen species include heart disease, diabetes, obesity, and dyslipidemia.

The abundant antioxidants in blueberries eliminate reactive oxygen species, preventing various diseases and aging. In particular, the anthocyanins in blueberries have antioxidant capabilities that are 2.5 times greater than vitamin C and over six times that of tocopherol, making them effective in preventing aging.

Blueberries are also effective in preventing dementia and improving memory.

Anthocyanins and flavonols abundant in blueberries travel to the brain and stimulate connections between nerve cells. When nerve cells are stimulated in this way, it helps improve memory. According to a study conducted at the University of Cincinnati College of Medicine with 47 elderly participants, anthocyanins in blueberries were found to be effective in improving memory and activating brain function in seniors.

You need to take it consistently over a long period to see results.

Blueberries are better consumed consistently over a long period rather than in large quantities at once. This is because the effects of anthocyanins appear within four hours after eating and disappear within 24 hours. It is effective to eat 20 to 30 berries (40 to 80 grams) continuously for more than three months. Since the skin contains a high amount of anthocyanins, it is more effective to eat the skin as well.

Blueberries are a good fruit to eat frozen. Frozen blueberries not only taste good but also increase the concentration of anthocyanins.

Additionally, if blueberries are left at room temperature, their vitamins can be easily lost due to sunlight and other factors, but freezing helps preserve the vitamins well.