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.
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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Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing season
Howard, Luke R., Clark, John R., Brownmiller, Cindi
Journal of the science of food and agriculture, v. 83,.12 pp. 1238-1247.
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Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing season
Howard, Luke R., Clark, John R., Brownmiller, Cindi
Journal of the science of food and agriculture, v. 83,.12 pp. 1238-1247.
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Blueberry supplementation enhances signaling and prevents behavioral deficits in an Alzheimer disease model
J A Joseph, N A Denisova, G Arendash, M Gordon, D Diamond, B Shukitt-Hale, D Morgan
Nutr Neurosci . 2003 Jun;6(3):153-62.
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Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORAC(FL))) of plasma and other biological and food samples
Ronald L Prior, Ha Hoang, Liwei Gu, Xianli Wu, Mara Bacchiocca, Luke Howard, Maureen Hampsch-Woodill, Dejian Huang, Boxin Ou, Robert Jacob
J Agric Food Chem . 2003 May 21;51(11):3273-9.
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Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries
Wei Zheng, Shiow Y Wang
J Agric Food Chem . 2003 Jan 15;51(2):502-9.
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Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries
Subramani Sellappan, Casimir C Akoh, Gerard Krewer
J Agric Food Chem . 2002 Apr 10;50(8):2432-8.
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Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: vaccinium, rubus, and ribes
Richard A Moyer, Kim E Hummer, Chad E Finn, Balz Frei, Ronald E Wrolstad
J Agric Food Chem . 2002 Jan 30;50(3):519-25.
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