Blueberry juice

BLUEBERRY JUICE: DETAILED INFORMATION

The term blueberry refers to several species of the Vaccinium genus (Ericaceae family), including Vaccinium corymbosum L. and Vaccinium angustifolium Aiton, the two species used to prepare our blueberry juice.

Vaccinium corymbosum is native to the eastern United States and Canada, where it can be found at up to 1600m altitude. It is currently grown in North America and in central and western Europe, due to its edible fruits. It is a shrub that can grow up to one and a half metres tall; its fruits are berries of up to 12mm diameter and bluish-grey in colour¹.

Vaccinium angustifolium is native to central and eastern Canada and the north-eastern United States²; it is a shrub that can grow up to 20cm tall and flowers from May to June, with fruits of around 12mm diameter³.

The blueberry can be eaten raw or used to make juices, jams, syrups and cakes^{1, 3}. It is rich in antioxidant molecules; containing anthocyanins and ellagic acid, among other compounds. It also contains vitamin C, vitamin A, vitamin K, manganese and fibre^{1, 4}.

Various studies have found that blueberry has anti-inflammatory properties that help to moderate metabolic syndrome⁵. It has also been reported that consuming blueberry can help to improve lipid profile, reducing total cholesterol and triglycerides⁶ and it has also been associated with decreased age-related oxidative stress⁷, helping to improve memory.

How to consume our blueberry juice?

Blueberry juice can be consumed on its own or diluted in water. Shake before using.