The Buffaloberry - The New, Yet Not So New Superfood

Once very popular among Native Americans, the buffaloberry is little known in modern American culture.  However, that may change in the near future.  After analysis of its nutritional content, it is now being considered as the world's newest superfruit.

The buffaloberry grows on a genus of shrubs known as Shepherdia.  Their natural habitat is in Canada and the northern plain states.  They can be also planted and grown in warmer climates, as the plants are hardy and very adaptable to weather.  Ideally the climate should have a period of the year where frost occurs.  This is because the fruit is usually sour and slightly bitter when it first grows.  It is unclear why, but they sweeten when the weather cools and they are hit with a bit of frost.  That is why they are usually harvested in the later part of the year.  The berries are often a favorite of bears who share the same habitat.

Author: Matt Lavin from Bozeman, Montana, USA, under the Creative Commons Attribution-Share Alike 2.0 Generic license.

Of all the antioxidants found in the buffaloberry, researchers found that it was most rich in lycopene.  This molecule is also found in tomatoes, though in a lower concentration than the buffaloberry.  Lycopene has long been known to reduce the risk of certain cancers, macular degeneration, and cardiovascular disease.

Other powerhouse molecules found in lower concentrations in this fruit are carotenoids, which are evidenced by its color, and phenolic antioxidants.  These play a role in cellular health and have anti-aging effects.

While fresh buffaloberries are best enjoyed in the cooler season, they contain enough sugar to have a pleasant taste when dried, so a sweet buffaloberry can be had at any time of year.  They are also acidic enough to yield a pleasant tasting wine.