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Move over red wine, a study in the Journal of Agriculture and Food found that blueberries deliver 38% more antioxidants that help fight cell damage in the body and protect you from a number of age related health conditions.

The small berry, which is native to North America and became commercially available in 1916, is a nutritional standout. The fruit is low in calories and according to researchers at Tufts University, the berry came out #1 in a study of 60 fruits and vegetables for its ability to destroy free radicals. Free radicals can damage cells and tissues that can lead to cataracts, glaucoma, varicose veins, ulcers and even heart disease and cancer. Blueberries are also high in fiber, which is shown to lower cholesterol.

In some laboratory animal studies, blueberries were found to help protect the brain and may reduce the onset of age-related conditions such as Alzheimer’s disease or dementia. Diets rich in blueberries significantly improve both the learning capacity and motor skills of aging animals.

Blueberries contain another antioxidant compound called ellagic acid, which blocks some metabolic pathways that can lead to cancer. In a study of more than 1,200 elderly people, those who ate the most berries with ellagic acid were three times less likely to develop cancer than those who ate the least.

Blueberries are available throughout the year, but are in season May November. When buying, look for berries that are firm and have a uniform color. Avoid berries that are dull in color or are soft and watery in texture. Once you’re home, store the fruit in a covered container in the refrigerator where they will keep for about a week. Enjoy the fruit with yogurt, on a salad, in a smoothie, in baked goods, or alone. Blueberries can also be frozen and last for about a year in the freezer.

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