The Power of Berries
Healthy Canadian Ingredients
Phytochemicals in brightly coloured
fruits and vegetables are suggested to
be the bioactive compounds associated
with reduced risk of cardiovascular
disease and cancer. Berry crops such
as blueberries and cranberries have
high concentrations of polyphenolic
compounds, vitamins and minerals.
Canada is the second largest producer
of cranberries (Vaccinium macrocarpon)
in the world,1 with production in British
Columbia, Quebec, Nova Scotia,
New Brunswick and Ontario.
Two different species of blueberries are grown commercially in Canada.
Wild (low-bush) blueberries (i.e.Vaccinium angustifolium) are less than 20 cm
high and grow in cool climates in acidic soils while the cultivated (highbush)
blueberries (Vaccinium corymbosum) grow more than 2 meters high. Wild blue-
berries are grown in Quebec, Nova Scotia, New Brunswick, Prince Edward
Island and Newfoundland. Cultivated blueberries are grown in British Columbia.2
Berries contain a wide array of phytochemicals3—polyphenols, stilbenes,
tocopherols, carotenes and others. Of these, the polyphenols, and particularly
the anthocyanins (a flavonoid), are of interest as they give the intense colour to
many fruits and vegetables, such as blueberries, cranberries, red cabbages
and purple potatoes, and contribute substantially to their antioxidant capacity.
Health Benefits
Polyphenolic antioxidants are considered premier disease fighters that
protect the body against free radicals or unstable molecules that cause cell
damage leading to chronic and degenerative diseases.4 Most dark coloured
fruits have a high antioxidative capacity.5,6
Cranberries contain proanthocyanidins (PACs) which prevent the adhesion of
bacteria to cell walls,7,8 potentially reducing risk of bacterial infections.9 This
is the proposed mechanism for the positive association between cranberries
and urinary tract health,10 its ability to inhibit stomach ulcers caused by
Helicobacter pylori,11,12 and its protective effect for gums and teeth against
cavity formation and gum disease.13,14
Canadian researchers have shown a blueberry-rich diet may improve stroke
outcomes in rats15 and that blueberry and cranberry proanthocyanidins may
assist in controlling tumor formation in some cancers.16, 17 A recent study
showed wild blueberry polyphenolic compounds were active against all stages
of cancer—initiation, promotion and proliferation.18, 19 Another investigation
is looking into the health potential of berry processing waste products
(i.e. residual meal after juice processing). Researchers at the University of
Western Ontario have determined that a cranberry meal extract may be a
novel anticancer agent.4
 Cranberries and blueberries may also impact cardio-
vascular health by enhancing the removal of choles-
terol from the blood and inhibiting the oxidation of
low-density lipoproteins.20-22 Recently attention has
focused on the anti-inflammatory properties of
flavonoid polyphenolics and their positive contribution
to overall health.23
Berries and their isolated active compounds have
been shown to exhibit potentially beneficial effects
in diabetes24, memory enhancement,25 radiation
protection,26 and as an anti-influenza agent.14
A new addition to
Canada’s production is
the Saskatoon berry
(Amelanchier alnifolia),
a deep blue-purple tree
berry. Primarily grown
on the Canadian
prairies, fresh, frozen
and processed products are sold throughout Canada,
the U.S. and the United Kingdom. Research on the
antioxidative capacity and potential health
benefits of this fruit is just beginning.27
Innovative Applications
Blueberries and cranberries are processed into jams,
jellies, drinks, concentrates, purees, juices and syrups,
pie fillings and sauces. They are canned and frozen in
both retail and wholesale packs. Fresh, frozen and dried
blueberries and cranberries are used in bakery products,
nutrition bars, trail and snack mixes, cereals and muesli.
Berry extracts are used as colouring and flavouring
agents, and dried concentrated extracts are being
packed into capsules for sale as natural health products.
July 2006 The Power of Berries
Canadian Research Expertise
Agriculture and Agri-Food Canada
• Food Research and Development Centre
(St. Hyacinthe, QC)
– Improving the process to dry cranberries and
blueberries (M. Marcotte)
• Atlantic Food and Horticulture Research Centre
(AFHRC) (Kentville, NS):
– Developing technology to improve sustainable
production and quality of wild blueberries
(K MacKenzie)
– Studying blueberry chemistry, human health
bioactives of fruit polyphenolics, polyphenolic
separation, health-related bioassays, animal and
human studies (W. Kalt)
• Pacific Agri-Food Research Centre (Summerland-
Agassiz, BC)
– Discover, extract, concentrate/isolate, and
characterize flavonoids from selected fruits,
vegetables and grains; 2) determine the
antioxidant and anti-inflammatory activities of
flavonoid-rich extracts and/or purified/concen-
trated compounds and their metabolites; and,
3) develop and commercialize, with industry
partners, products rich in flavonoids (G. Mazza)
– Behavioural ecology, pheromone communication
and integrated pest management of blueberry and
cranberry pests (S. Fitzpatrick)
Atlantic Canada Network on Bioactive Compounds
(Charlottetown, PEI) (pursuing commercial applica-
tions for products recovered from wild blueberries
and wild rosehips)
– Purification and analysis of blueberry bioactive
fractions (W. Kalt,)
– Demonstration of health-promoting activity of
specific blueberry fractions (M. Sweeney-Nixon,
K. Gottschall-Pass, S. MacKinnon)
– Effect of blueberry bioactives on gene
expression (C. Nelson)
2
 Institute of Functional Foods and Nutraceuticals
(INAF) (St. Foy, QC).
– Studying the effect of natural antioxidants (from
small fruits) and oxidative stress on the central
nervous system and neurodegenerative diseases
like Alzheimers, and Parkinsons (C. Ramassamy)
– Effect of dietary antioxidant supplementation
(i.e. cranberries) on cardiovascular disease
indicators (C. Couillard)
– Antioxidant capacity of cranberries (J. Makhlouf)
University of Moncton (Moncton, NB): Functional
Foods Laboratory
– Optimizing the extraction of flavonoids from
small fruits, such as blueberries and cranberries
(C. Matar)
University of Western Ontario (London, ON)
– Investigating new products (i.e. cranberry
flavonoid extracts) for their potential use as
anticancer agents (P.J. Ferguson)
Canadian Suppliers
1. British Columbia Blueberry Council
(Abbottsford, BC) http://www.bcblueberry.com
2. British Columbia Cranberry Growers Association
(Abbottsford, BC)
http://www.bccranberrygrowers.com
3. Atoka Cranberries Inc. (Manseau, QC)
http://www.atoka.qc.ca
4. Johnson’s Cranberry Marsh (Bala, ON)
http://www.cranberry.ca
5. Fruit d’Or (Notre-Dame de Lourdes, QC)
http://www.fruit-dor.ca
6. Jasper Wymen and Son Canada Inc. (Morell, PEI)
http://www.wymans.com
7. Les Bleuets Mistassini Ltee (Dolbeau-Mistassini,
QC http://www.bleuets-mistassini.com
8. Nova Agri Inc. (Centreville, NS)
http://www.novaagri.com
9. Oxford Frozen Foods Limited (Oxford, NS)
http://www.oxfordfrozenfoods.com/
July 2006 The Power of Berries
10. Prairie Lane Saskatoons Inc (Petersfield, MB)
psask@mb.sympatico.ca
11. Quebec Wild Blueberries Inc (Les Bleuets
Sauvages du Québec (Saint-Felicien, QC)
http://www.wild-blueberries.com
12. Rainbow Farms (Upper Rawdon, NS)
http://www.rainbowfarms.ns.ca
13. Vaccinium Technologies Inc. (Fredericton, NB)
http://www.bioatlantech.nb.ca/business_
vaccinium.html
References
1. Foreign Agricultural Service, USDA GAIN Report
#CA1144. 2001. Canadian Cranberries.
2. Agriculture and Agri-Food Canada. 2004.
1. http://www.agr.gc.ca/misb/hort/sit/pdf/fru_
02_03_e.pdf
3 Prior, L. et al, 1998. J. Agric.Food Chem.
46:2686-2993.
4. Hoelzl, C. et al., 2005. J. Physiol. Pharmacol.52,
Supp.2: 49-64.
5. Kalt, W. et al., 1999. J. Food Sci. 65:390-393
6. Kalt, W. et al., 2001. J. Agric. Food Chem.
49:4761-4767.
7. Liu, R.H. et al. Biotechnol. Bioeng. 93:297-305
8. Leitao, D.P., et al, 2005. J. Med. Food8:36-40.
9. Sharon, N and I. Ofek. 2002. Crit. Rev. Food Sci.
Nutr. 42:291-299
10. Foo, L.Y. et al, 2000. Phytochemistry 54:173-181.
11. Burger et al., 2002. Crit. Rev. Food Sci. Nutr.
42:279-284.
12. Chatterjee, A. et al., 2004. Mol. Cell Biochem.
265-19-26.
Courtesy of Dairy Farmers of Canada
3
 13. Weis, E.I. et al., 2004. Crit. Rev. Food Sci. Nutr.
42:285-292.
14. Weis, E.I. et al., 2005. Antiviral Res. 66:9-12.
15. Sweeney, M. et al., 2002. Nutr. Neurosci.
5:427-431.
16. Matchett, M.D. et al., 2005. Biochem. Cell Biol.
83:637-643.
17. Murphy, B. T. et al., 2003. J. Agric. Food Chem.
51:3541-3545.
18. Hou, D.X. 2003. Curr. Mol. Med. 3:149-159.
19. Kraft, T.F.B. et al., 2005. J. Food Sci. 70:S159-166.
20. Chu, Y.F and R. H. Liu. 2005. Life Sci.
77:1892-1901.
21. Reed. J. 2002. Crit. Rev. Food Sci. Nutr.
42 (supp): 301-316.
22. Rimando, A.M et al., 2004. R J. Agric. Food Chem.
52:4713-4719.
23. Manthey, J.A. 2000. Microcirculation. 7:S29-34
24. Chambers, B.K. and M.E. Camire. 2003. Diabetes
Care. 26: 2695-2696.
25. Andres-Lacueva, C. et al., 2005. Nutr. Neurosci.
8:111-120.
26. Rabin, B. M. et al., 2005. Gravit.Space Biol. Bull.
18:71-77.
27. Wang. J. and G. Mazza. 2002. J. Agric.Food
Chem. 26: 2695-2696.

Author: C.A. Patterson, The Pathfinders Research &

Management Ltd

July 2006 The Power of Berries 4 AAFC No. 10078E