Bilberry

Figure 1. The Bilberry plant.

Bilberries or European Blueberries are the fruits of an Eurasian species of low-growing shrubs in the genus Vaccinium (family Ericaceae). Bilberries are edible and appear dark blue in colour, usually near black with a slight shade of purple. Its name is derived from the Danish word bollebar, which means “dark berry.”

Bilberries--which are native to Europe--are different from North American blueberries, although both belong to the same genus Vaccinium. Bilberries have a smooth, circular outline at the end opposite the stalk, whereas blueberries retain persistent sepals and leave a rough, star-shaped pattern of five flaps.

Taken as a Dietary Supplement

Bilberries are eaten fresh, or typically made into jams and juices. As a dietary supplement, both the Bilberry itself and the leaves of its plant are used. Historically, Bilberries are consumed for a variety of conditions including diarrhoea, inflammation of the mouth, urinary problems, high blood sugar levels, and diabetes due to a chemical within the Bilberry called tannins. Bilberries have also been used traditionally to prevent scurvy due to its high Vitamin C content.

Bilberries are rich in Anthocyanins, which have been shown to regenerate the rhodopsin in retinal photoreceptor cells. Because of this, Bilberries are commonly consumed today as a dietary supplement for night vision, cataracts, varicose veins, and other conditions such as atherosclerosis.

Like most other berries, Bilberries are a nutrient-rich food source. 85% of Bilberries is made up of water, and a 150g serving provides around 85 calories of energy, 15g of naturally occurring sugar, 4g of dietary fiber, and significant amounts of Manganese, Vitamin C, and Vitamin K.

Bilberries are also rich in Antioxidants, which help protect against oxidative stress.