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The New Wine Alternative

By RealAge

You don't have to pour red wine on your Cheerios to get the heart-healthy goodness of resveratrol in the morning.

Bring blueberries to your breakfast table instead. Blueberries are rich in the same potent anticancer and heart-protective resveratrol compound found in abundance in red wine.

Blueberries and other berries of the same species are known for their antioxidant prowess, thanks to the fact that they're brimming with phenols. Some of the phenol compounds recently identified in different blueberry species include not only resveratrol but also piceatannol, a cancer-fighting phenol, and pterostilbene, a phenol credited with helping control blood sugar. Blueberries are loaded with fiber as well.

The latest research on blueberries suggests that the combination of health-promoting substances found in blueberries may work synergistically to dramatically slash disease risk. That's probably why studies link the berries to better brain function, lower cancer risk, and possibly even improved stroke outcomes. Here's another tip on foods with nutritional synergies.

So start your day with a berry healthy breakfast. If you can't find fresh berries, frozen are fine. Add them to cereal, pancakes, waffles, low-fat yogurts, or smoothies. Need help getting creative? Try the muffin recipe below.

Recipe Corner
Can't leave the house without your morning muffin? Try this recipe for Blueberry-Maple Muffins. Ingredients include pure maple syrup for sweetness, flaxseeds for fiber and heart-healthy omega-3 fatty acids, and -- of course -- blueberries!

Find more recipes at EatingWell.com.

RealAge Benefit:

Eating 5 servings of fruit a day can make your RealAge 1.4 years younger.

RealAge Smart Search: Learn about the additional health benefits of other types of berries with RealAge Smart Search.

 
References
Published on 04/09/2007

Resveratrol, pterostilbene, and piceatannol in vaccinium berries. Rimando, A. M., Kalt, W., Magee, J. B., Dewey, J., Ballington, J. R., Journal of Agricultural and Food Chemistry 2004 July 28;52(15):4713-4719.



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