Blueberries can improve infants’ immunity and gut health, groundbreaking study finds
A new clinical trial shows early blueberry consumption may reduce allergy symptoms and support long-term health in babies
Feeding blueberries to infants as one of their first solid foods may help strengthen their immune systems, reduce allergy symptoms and support healthy gut development, according to new research from the University of Colorado Anschutz.
To safely introduce blueberries to babies, the study authors recommend pureeing them for younger infants. For older babies and toddlers, blueberries should be mashed or cut into small pieces to eliminate choking hazards.
Published in Nutrients and Frontiers in Nutrition, the study is the first of its kind to rigorously test the effects of a specific food, blueberries, on infant health using a double-blind, randomized, placebo-controlled clinical trial.
“For parents beginning to wean their infants, it’s incredibly difficult to find solid, research-backed advice on what foods to introduce,” said senior author Minghua Tang, PhD, adjoint associate professor of pediatrics in the CU Anschutz School of Medicine’s Section of Nutrition. “This study is a critical first step in filling that gap by offering real data on how a specific food like blueberries can improve your infant’s health.”
The study followed 61 infants in the Denver area from five to 12 months of age. Each day, participants consumed either freeze-dried blueberry powder, or a placebo powder with no blueberries. Parents were free to feed their children as they normally would, simply adding the powder to their daily routine.
Researchers collected stool and blood samples every two months to monitor changes in the infants’ gut bacteria, immune system biomarkers and allergy-related outcomes. They also tracked growth and dietary habits.
Key findings include:
- Improved allergy symptoms in infants who consumed blueberry powder (symptoms were pre-existing and not caused by blueberries).
- Reduced inflammation and signs of a stronger immune response.
- Positive shifts in gut microbiota, with changes considered beneficial for immune health.
“This research supports the idea that blueberries are not only safe for infants but also offer meaningful health benefits,” said Tang, who is also a researcher at the Colorado Clinical and Translational Sciences Institute (CCTSI) at CU Anschutz and Colorado State University. “Just a few blueberries a day could make a difference in supporting long-term health. We view infancy as a critical window of opportunity and what we introduce during this time can have lasting effects as children grow.”
The researchers believe it’s important to continue to explore what other early foods might help support healthy gut bacteria and a strong immune system as babies grow to ensure there’s better guidance in place for parents.
About the University of Colorado Anschutz
The University of Colorado Anschutz is a world-class medical destination at the forefront of transformative science, medicine, education and patient care. The campus encompasses the University of Colorado health professional schools, more than 60 centers and institutes and two nationally ranked independent hospitals - UCHealth University of Colorado Hospital and Children's Hospital Colorado – which see more than two million adult and pediatric patient visits yearly. Innovative, interconnected and highly collaborative, CU Anschutz delivers life-changing treatments, patient care and professional training and conducts world-renowned research fueled by $910 million in annual research funding, including $757 million in sponsored awards and $153 million in philanthropic gifts.
Journal
Nutrients
Article Title
Blueberry Consumption in Early Life and Its Effects on Allergy, Immune Biomarkers, and Their Association with the Gut Microbiome
Herbs hit the sweet spot to extend shelf life of popular global drink
University of South Australia
A team of food scientists from Australia and Pakistan has discovered a natural way to significantly extend the shelf life of sugarcane juice, one of the world’s most popular, but highly perishable, beverages.
By adding microwave-dried extracts of mint and coriander to the juice in the production process, its shelf life can be extended from three days up to 14 days, researchers claim in a new paper published in Food Safety and Health.
Sugarcane juice is widely consumed in Southeast Asia, Africa and Brazil, and more recently in North America and parts of Europe, driven by a growing consumer interest in natural, unprocessed beverages with perceived health benefits.
However, it has a short shelf life due to its high sugar and water content, and rapid fermentation once it is exposed to air. Normally, synthetic preservatives are added to slow this process, but they are falling out of favour due to their carcinogenic links.
Lead researcher University of South Australia (UniSA) PhD candidate Zarnab Asif, who undertook this Masters research at the University of Agriculture Faisalabad (UAF), says that mint and coriander are safe, natural alternatives.
“Not only are they natural antioxidants; they also extend the shelf life of sugarcane juice for up to a fortnight. This has huge implications for the global juice industry, particularly in tropical regions where sugarcane juice is often produced and sold fresh on the street,” Asif says.
“We have shown that natural antioxidants from mint and coriander, extracted using microwave drying, can slow microbial growth and prevent the juice from turning dark or developing off-flavours. This is a simple, low-cost solution for the juice and beverage industry.”
The research team tested both traditional methods of methanol extraction and a new microwave-assisted drying extraction method. By heating the leaves, microwaves release extracts containing antioxidants such as polyphenols, flavonoids and vitamin C more efficiently, while avoiding damage to heat-sensitive compounds.
Co-author Dr Tayyaba Alvi from Green International University in Lahore says that the microwave-derived mint extracts displayed antioxidant activity of 74%, higher than both methanol extracts and fresh leaves. Coriander extracts also performed strongly, though slightly less effective than mint.
“When added to sugarcane juice and refrigerated, the microwave extracts kept the juice fresh for two weeks, with minimal changes to colour or flavour,” according to Dr Alvi. “By contrast, juice treated with methanol extracts deteriorated within a few days.”
The research also supports growing consumer demands for natural products.
“People are becoming more cautious about synthetic additives, some of which are linked to health risks,” according to the principal investigator Dr Kashif Khan from UAF.
“Herbal extracts provide a safer, plant-based option that not only preserves juice, but may also add nutritional benefits,” Dr Khan says.
Microwave-assisted drying is also a more sustainable option than methanol extraction, requiring less time, solvent and energy than conventional methods, making it suitable for large-scale applications.
“Because this technology is simple and low cost, it could be adopted by small and medium-sized juice producers in developing countries.”
Future work will explore combining herbal extracts with other preservation methods, such as pasteurisation or innovative packaging, to further extend shelf life.
The study, ‘Shelf-Life Enhancement of Sugarcane Juice with Herbal Extracts: Extracted Through Novel Microwave-Assisted Technique,’ is authored by Zarnab Asif, Tayyaba Alvi, Muhammad Kashif Iqbal Khan and Arslan Kareem.
Journal
Food Safety and Health
Method of Research
Experimental study
Article Title
Shelf‐Life Enhancement of Sugarcane Juice With Herbal Extracts: Extracted Through Novel Microwave‐Assisted Drying Extraction Technique
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