This is a Coularray Detector HPLC measurement of a blueberry concentrate compared to the organic VerryBerry proprietary blend. Note the higher peaking antioxidant spectrum with the VerryBerry six-berry blend compared to the single-berry blueberry concentrate.

"At present, the anti-oxidant and free radical scavenging effects of plant constituents is of great research interest.  Over 4,000 different types of flavonoids have been described to date.  Epidemiological studies have indicated an inverse association between the intake of selected flavonoids and cancer, coronary artery disease and stroke among older adults.  This lecture will review the anti-oxidant activity of flavonoids, which are generally more potent and effective against a broader range of oxidants that traditional anti-oxidant nutrients like vitamins V, E, beta carotenes, selenium and zinc.  Supportive data on HPLC graphs can be obtained at Bastyr University: Tierney Lab/HPLC graphs on plants and berries.  In the HPLC graphs, we are determining whether an anti-oxidant compound can be reduced (receive electrons) or be oxidized.  There are many differences between the HPLC being used and a standard Gas Chromatograph.  The HPLC uses a liquid (vs gas) medium.  Instead of optical profiling, the HPLC elucidates and electrochemical profile.  It is very precise - less than 1% error.  We are running a baseline in microamps, so any "noise" is being picked up in the way of trace impurities and shows up on the graph.  Our measurements can go as low as nanometers = 10 to the 9th and picometers = 10 to the 12th.  On a grid, a voltage gradient is set up to run the anti-oxidant potentials of a plant.  We have 16 different spectrums of potential that samples are run through.  The time of flight of an electron ranges from 1/2 to 4 seconds across the grid.  When a molecule of unknown oxidation capacity/potential comes across the grid, it will either become reduced or oxidized.  Seeing the peaks in the HPLC graph denote where all the available electrons are being reduced.  If electrons are knocked off, then it is being oxidized.  If peaks are shown in the full range of the gradient, then this has good potential as an anti-oxidant.  Given the complexity of this family of compounds, scientists still have a great deal to learn in terms of the exact mechanisms by which flavonoids reduce free radicals.