Feeling exhausted? Pop a handful of blueberries in your mouth and enjoy a little energy boost, along with a ton of nutrients. Blueberries contain anthocyanins and other pigments high in antioxidant properties possibly having a role in reducing risks of inflammatory diseases and certain cancers. Let me put on my big brain and tell you that blueberries contain pterostilbene, anthocyanins, proanthocyanidins, and resveratrol (yes that stuff that stops wrinkles), all which inhibit the cell development of cancers.
Blueberries are also a good source of vitamin C, manganese, fiber, and vitamin E , and are low in calories! Many studies have found that blueberry consumption lowers cholesterol and total blood lipid levels, possibly reducing the risks of heart disease and high blood pressure. Even more studies have found that a diet rich in blueberries may enhance short-term memory in older adults while reducing symptoms of depression.
Fresh blueberries keep very well and can be packaged and stored easily. Blueberries usually hit the peak of their season, depending on the region, sometime between May and October.
I love heading to Farmer’s Markets this time of year and get fresh blueberries and putting them on my oatmeal, cottage cheese, plain yogurt or just eating them out of the container.
If you have any recipes you’d like to share leave the comments below.