From Brian Bennett, Lathom, Lancashire, UK
Blueberries are mentioned in many articles on ageing due to the possible beneficial effects of their anthocyanin content. However, I do wonder whether other types of fruit, such as blackcurrants and damsons, should also be considered. These are often cooked, which seems to release the anthocyanins from their skin into solution, whereas blueberries are more often eaten raw, possibly causing the anthocyanins to go straight through the system.
