Chemical Components

The fruit contains catechin tannins (up to 10%), invert sugar, fruit acids, flavonol glycosides including astragalin, hyperoside, isoquercitrin and quercitrin, phenolic acids, pectins, triterpenes, and polyphenols such as anthocyanosides. The volatile oil includes methyl salicylate, farnesol, vanillin, myristicin and citronellol. Bilberry also contains vitamin C and chromium, which are suspected of playing a role in its pharmacological activities.

Some of the anthocyanosides are responsible for the deep blue pigment of the fruit (Kahkonen et al 2001). As the fruit ripens, the anthocyanoside content increases. Some commercially available extracts are standardised to anthocyanoside content.

Clinical note — Tannins

Tannins are polyphenols compounds that have an affinity for proteins. They also complex with alkaloids and therefore should not be mixed with alkaloid-containing herbs.

Anthocyanosides are condensed tannins. When they come into contact with mucous membranes they have an astringent action, making the mucosa less permeable. This activity has been used therapeutically in a variety of ways.

Taken internally, herbs with a high tannin content such as bilberry have been used to treat diarrhoea; applied externally, a styptic action occurs that reduces blood loss.

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