A diverse, plant-rich diet is now widely recognised as essential for gut health. Polyphenol-rich foods, in particular, play a key role in modulating the gut microbiome and supporting overall digestive function.

Haskap berry powder and juice offer a simple way to increase polyphenol intake. As 100% berry-based products, they provide a concentrated source of beneficial plant compounds without additives or unwanted ingredients. But beyond their versatility, haskap berries contain exceptionally high levels of polyphenols, which are increasingly being recognised for their gut-supporting properties.

Polyphenols and Gut Health: Why They Matter

Polyphenols are bioactive plant compounds that influence gut health in multiple ways. When metabolised by gut bacteria, they:

Encourage the growth of beneficial bacteria
(e.g. Lactobacillus and Bifidobacterium).
Reduce populations of harmful bacteria, helping to maintain microbial balance.
Promote short-chain fatty acid (SCFA) production, which helps modulate inflammation and strengthen the gut barrier.

Among polyphenols, anthocyanins—found in high concentrations in haskap berries—stand out for their ability to enhance gut microbiota diversity and support anti-inflammatory pathways in the digestive system.

Haskap’s Unique Polyphenol Profile

Haskap berries contain a diverse range of polyphenols, but it’s the anthocyanin cyanidin-3-O-glucoside (C3G) that stands out for its gut-supporting effects. Research suggests C3G promotes beneficial gut bacteria and short-chain fatty acid production, helping to modulate inflammation and strengthen the gut barrier. While other flavonoids and phenolic compounds in haskap berries may also support gut health, their specific roles require further research.

Emerging Research: Haskap Berries and Gut Health

Animal Model Study on Haskap and Colitis
A recent preclinical study investigated the effects of haskap berry anthocyanins combined with probiotics in a model of Dextran Sulfate Sodium (DSS)-induced colitis. Findings suggest that this combination helps protect against colitis by reducing mucosal inflammation.

Montana State University’s Four-Year Haskap Study
Currently, a major four-year research project at Montana State University is investigating how different haskap varieties affect gut microbiome composition and how bioactive compounds from digestion contribute to health. The scale of this study reflects the growing scientific interest in haskap’s gut-supporting potential.

Final Thoughts

While polyphenols and gut health are already well-documented, emerging research suggests that haskap berries, in particular, may offer unique benefits due to their rich anthocyanin and flavonoid content. As new findings emerge, we look forward to gaining even deeper insights into how these berries support digestive health and overall wellbeing.

In the meantime, adding Haskapa to your daily routine offers a simple yet powerful way to enhance your gut microbiome. Whether sprinkled on breakfast, blended into dressings, or mixed into warming dishes, this versatile superfood helps cultivate a thriving digestive ecosystem while delivering a burst of natural nutrition.

Support gut health with these simple ideas:

Savoury Soup & Stew Topper
- Blend Haskapa powder, chilli flakes, oregano and sunflower seeds.
Vibrant Salad Dressing
- Mix Haskapa powder with olive oil, apple cider vinegar, Dijon mustard and a touch of honey.
Nourishing Breakfast Boost
- Combine Haskapa powder, hemp seeds, ground linseeds, chopped brazil and walnuts.

References 

Dharmawansa, K V Surangi, et al. “Dietary Supplementation of Haskap Berry (Lonicera Caerulea L.) Anthocyanins and Probiotics Attenuate Dextran Sulfate Sodium-Induced Colitis: Evidence from an Experimental Animal Model.” Foods (Basel, Switzerland), vol. 13, no. 13, Winter 2024, p. 1987, pubmed.ncbi.nlm.nih.gov/38998493/, https://doi.org/10.3390/foods13131987.

Plamada, Diana, and Dan Cristian Vodnar. “Polyphenols—Gut Microbiota Interrelationship: A Transition to a New Generation of Prebiotics.” Nutrients, vol. 14, no. 1, 1 Jan. 2022, p. 137, www.mdpi.com/2072-6643/14/1/137, https://doi.org/10.3390/nu14010137.

Rupasinghe, H.P. Vasantha, et al. “The Potential Health Benefits of Haskap ( Lonicera Caerulea L.): Role of Cyanidin-3- O -Glucoside.” Journal of Functional Foods, vol. 44, May 2018, pp. 24–39, https://doi.org/10.1016/j.jff.2018.02.023.

Tan, Jijun, et al. “The Effects and Mechanisms of Cyanidin-3-Glucoside and Its Phenolic Metabolites in Maintaining Intestinal Integrity.” Antioxidants, vol. 8, no. 10, 12 Oct. 2019, p. 479, https://doi.org/10.3390/antiox8100479. Accessed 9 Nov. 2021.

Tian, Lingmin, et al. “Metabolism of Anthocyanins and Consequent Effects on the Gut Microbiota.” Critical Reviews in Food Science and Nutrition, vol. 59, no. 6, 30 Dec. 2018, pp. 982–991, https://doi.org/10.1080/10408398.2018.1533517. Accessed 11 Jan. 2023.

Verediano, Thaísa Agrizzi, et al. “Effects of Anthocyanin on Intestinal Health: A Systematic Review.” Nutrients, vol. 13, no. 4, 17 Apr. 2021, p. 1331, https://doi.org/10.3390/nu13041331.