Blueberry extract can slow skin aging caused by diets high in fried and roasted foods, according to a study published in the scientific journal Nutrients.
Researchers found that daily doses of European blueberry extract reduced the accumulation of tissue-damaging compounds in rats fed a high-heat diet over a 16-month period.
The experimental diet was rich in advanced glycation end-products, known as AGEs, which form in large amounts when food is prepared at high temperatures. Animals given the high-AGE diet without the extract showed accelerated signs of skin aging, including higher levels of glycation products in their blood and skin, a thinner epidermis and stratum corneum, and increased markers of cellular senescence.
European blueberry extract partially prevented these age-related changes. Animals receiving the extract accumulated fewer glycation end-products, retained better skin structure, and exhibited less pronounced signs of cellular aging.
The extract also partially restored disrupted lipid metabolism in the skin, including specific fat compounds essential for maintaining the outer protective barrier of the skin. At the same time, the treatment reduced the activity of biological processes linked to inflammation.
The authors said the anthocyanins present in blueberries may protect skin tissues against the damaging consequences of glycation product accumulation.
Advanced glycation products and skin degradation
Advanced glycation end-products are harmful compounds created when proteins or lipids combine with sugars in the body or during high-temperature cooking methods such as grilling, searing, and deep frying. When ingested in high quantities, these modified molecules accumulate in organs and tissues, where they trigger oxidative stress and structural degradation.
The skin is particularly vulnerable to glycation, which alters structural proteins like collagen and elastin. This breakdown leads to reduced skin elasticity, impaired barrier function, and accelerated physical signs of aging in the epidermis.
Antioxidant properties of European blueberries
European blueberries, commonly referred to as bilberries, belong to the species Vaccinium myrtillus and are native to northern Europe and Eurasia. They are distinguished from standard cultivated blueberries by their dark violet flesh and high concentration of plant pigments.
These pigments are known as anthocyanins, a class of natural flavonoids with strong antioxidant and anti-inflammatory properties. Anthocyanins neutralize reactive oxygen species and help protect cell membranes from environmental and metabolic stress.
Context and previous polyphenol studies
Nutrients is an international peer-reviewed scientific journal that publishes research on human nutrition, clinical dietetics, and nutraceutical science.
The research builds on earlier scientific findings regarding dietary antioxidants. Researchers previously established that polyphenols derived from grapes can protect the brain from age-related functional changes.
