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The pigments in blueberries and also in red crops such as cherries, plums, and red cabbage are powerful antioxidants. They have been determined to be a much-heralded chemical warrior against heart disease and also cancer. Blueberries actually have the highest antioxidant capacity because of their large anthocyanin concentration.
Antioxidants in our food can save us from virtually everything. Most of our health misfortunes are due to the perversity of oxygen. Our cells are perpetually besieged by toxic forms of oxygen which have been proved to have fierce destructive powers. So far scientists have linked destructive oxygen reactions to at least sixty different chronic diseases, as well as to aging itself. Oxygen free radicals can attack DNA, the genetic material of cells, causing them to mutate, which is a step on the path to cancer.
Blueberries may help:
Wild Blueberries have emerged as the leader in total antioxidant capacity (TAC) per serving using a laboratory research procedure called Oxygen Radical Absorbance Capacity or ORAC.
In addition, recent USDA studies show that Wild Blueberries deliver a potent antioxidant punch — in fact they have the highest antioxidant capacity per serving, compared with more than 20 other fruits.
Wild Blueberries had more total antioxidant capacity (TAC) than a serving of cranberries, strawberries, plums, raspberries and even cultivated blueberries. According to Dr. Prior, “Wild Blueberries are stars in terms of their antioxidant capacity.”
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