Scientific Research

The U.S. Highbush Blueberry Council (USHBC) funds research studies that are grounded in sound science, use rigorous methodology, and are conducted by autonomous researchers at well-established institutions. All published research is submitted to peer-reviewed journals by the researcher, independent of the USHBC.

Explore the full overview of research specifically funded by the USHBC, and examine the full body of evidence on blueberry science by browsing the research topics below.

Modulation of hippocampal plasticity and cognitive behavior by short-term blueberry supplementation in aged rats

Gemma Casadesus, Barbara Shukitt-Hale, Heather M Stellwagen, Xiongwei Zhu, Hyoung-Gon Lee, Mark A Smith, James A Joseph
Nutr Neurosci . Oct-Dec 2004;7(5-6):309-16.
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Resveratrol, pterostilbene, and piceatannol in vaccinium berries

Agnes M Rimando, Wilhelmina Kalt, James B Magee, Jim Dewey, James R Ballington
J Agric Food Chem . 2004 Jul 28;52(15):4713-9.
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Anticarcinogenic Activity of Strawberry, Blueberry, and Raspberry Extracts to Breast and Cervical Cancer Cells

David E. Wedge, Kumudini M. Meepagala, James B. Magee, S. Hope Smith, George Huang, Lyndon L. Larcom
J Med Food . Spring 2001;4(1):49-51.
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Lipophilic and hydrophilic antioxidant capacities of common foods in the United States

Xianli Wu, Gary R Beecher, Joanne M Holden, David B Haytowitz, Susan E Gebhardt, Ronald L Prior
J Agric Food Chem . 2004 Jun 16;52(12):4026-37.
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Development of a database for total antioxidant capacity in foods: a preliminary study

Wu, X., Gu, L., Holden, J., Haytowitz, D.B., Gebhardt, S.E., Beecher, G., Prior, R.L.
Subtropical plant science, v. 17,.3-4 pp. 407.
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Content and profile of flavanoid and phenolic acid compounds in conjunction with the antioxidant capacity for a variety of northwest Vaccinium berries

Todd G Taruscio, Danny L Barney, Jerry Exon
J Agric Food Chem. 2004 May 19;52(10):3169-76.
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Blueberry supplemented diet: effects on object recognition memory and nuclear factor-kappa B levels in aged rats

Pilar Goyarzu, David H Malin, Francis C Lau, Giulio Taglialatela, William D Moon, Ryan Jennings, Edward Moy, Deborah Moy, Stephen Lippold, Barbara Shukitt-Hale, James A Joseph
Nutr Neurosci . 2004 Apr;7(2):75-83.
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Development of a database for total antioxidant capacity in foods: a preliminary study

Wu, X., Gu, L., Holden, J., Haytowitz, D.B., Gebhardt, S.E., Beecher, G., Prior, R.L.
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Resveratrol in raw and baked blueberries and bilberries

Mary M Lyons, Chongwoo Yu, R B Toma, Sool Yeon Cho, Wendy Reiboldt, Jacqueline Lee, Richard B van Breemen
J Agric Food Chem . 2003 Sep 24;51(20):5867-70.
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Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry

Concepción Sánchez-Moreno, Guohua Cao, Boxin Ou, Ronald L Prior
J Agric Food Chem . 2003 Aug 13;51(17):4889-96.
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