Evidence supporting the use of: Bilberry
For the health condition: Free Radical Damage

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Bilberry (Vaccinium myrtillus) is commonly used to support the body’s defense against free radical damage, largely due to its high content of anthocyanins and other polyphenolic antioxidants. Scientific studies have demonstrated that bilberry extracts exhibit significant antioxidant activity in vitro, primarily by scavenging reactive oxygen species and protecting cellular components from oxidative stress. Animal studies and some small human trials have shown that bilberry supplementation can increase antioxidant capacity in plasma and reduce markers of oxidative stress.

The rationale for using bilberry centers on its rich profile of anthocyanins, which are known to stabilize free radicals and inhibit lipid peroxidation. These mechanisms are believed to contribute to the maintenance of cellular health and may play a role in reducing the risk of chronic diseases linked to oxidative damage. However, while laboratory and preclinical studies are promising, direct clinical evidence linking bilberry use to improved outcomes in conditions caused by free radical damage in humans is still limited and mostly preliminary.

Overall, the use of bilberry for free radical damage is supported by a moderate amount of scientific evidence, especially regarding its antioxidant properties. However, more large-scale, well-designed human trials are needed to confirm its efficacy and to define optimal dosing and long-term safety.

More about bilberry
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Other ingredients used for Free Radical Damage

7-hydroxymatairesinol (HMR)
acai berry
acetyl l-carnitine
alpha-carotene
alpha-glycosyl isoquercitrin
amino acids
anthocyanins
apricot
ascorbyl palmitate
astaxanthin
astragalus
basil
berry flavor
beta-carotene
beta-tocopherol
bilberry
black currant
black garlic
black tea
blackberry
blueberry
broccoli
brussel sprouts
caffeine
camu camu
catalase
catechins
caterpillar mushroom
cauliflower
chokeberry
chrysin
coconut milk
coenzyme Q10 (CoQ10)
coffee fruit
cryptoxanthin
turmeric
delta-tocopherol
epigallocatechin gallate (EGCG)
fish protein
flavonols
fruit blend (proprietary)
ginseng
grape
green tea
greens blend (proprietary)
guarana
hesperetin
hesperidin
HMR lignan
l-carnosine
l-cysteine
l-glutathione
l-glycine
lentinula edodes mycelia
lutein
matcha
melatonin
mixed carotenoids
n-acetyl-cysteine (NAC)
nicotinamide riboside
omega-3 fatty acids
oyster mushroom
phenolic acids
phospholipids
pine bark
pyrroloquinoline disodium salt
quercetin
raspberry
reishi mushroom
resveratrol
selenium
spirulina
strawberry
ubiquinol
vegetable blend (proprietary)
vitamin C
vitamin E
whey protein
zinc
papaya
bee pollen
lingzhi
ferulic acid
cistanche
ganoderma
royal jelly
polyphenols
fulvic acid
wheat germ
goji berry
algae
cocoa
1,2-di-galloyl-4,6hexahydroxydiphenoyl-D-glucose
3,3'-dihydroxy-B-carotene-4,4'-dione
3-Isomangostin
5,7-Dimethoxyflavone
7,4-Dimethoxyflavone
Amethoflavone
Ankaflavin
Apigenin
Aronia melanocarpa
Auricularia
Autumn Olive
Antirrhinin
Avocado
Amentoflavone
Acacetin
Allophycocyanin
Alpha-Lipoic Acid
Ascorbigen
Astragaloside
anthocyanidins
Algal protein
Acer Truncatum bunge
anthocyanosides
Argan nut oil
Apocarotenal
Apocynin
Arctiin
Arjunolic acid
Beta-hydroxybutyrate
beta-zeacarotene
Brassica
Bok Choy
Baccosides
BHT (Butylated Hydroxytoluene)
Benfotiamine
Basidiomycota
Betanin
berry
Brazil nut
boysenberry
BHA (butylated hydroxyanisole)
Bioflavonoids
bacoside
Baicalin
Caffeic Acid
Camellia sinensis
Carnosine
Chebulic acid
Cashew
Cichoric acid
Chocolate
Capsorubin
Carnosol
Cupric ascorbate
C-Phycocyanin
Carotene (unspecified)
Chebulinic acid
Crocetin
Canthaxanthin
Crypthecodinium
Capsanthin
Carnosic acid
Dunaliella salina
Dismutase
Delphinidin
Dunaliella
Dehydroascorbic acid
Dumontiaceae
Desoxyrhaponticin
Dragon Fruit
Dibenzo-alpha pyrones
Dihydrolipoic Acid
Diosmetin
epicatechin
Ellagic Acid
Ergothioneine
Emblicanin
Erythorbic acid
Ethylgallate
Eriodictyol
Ecklonia
Flavonones
walnut