Naturally-derived anti-inflammatories, such as bilberry (Vaccinium myrtillus), are particularly interesting due to their health benefits. Bilberries are a rich source of primary metabolites such as sugars and organic acids, which give the fruit its taste. They also contain anthocyanins, the most abundant group of secondary metabolites, possessing various biological properties, including anti-inflammatory effects. This paper aimed to collect the current knowledge on the bioactive compounds of V. myrtillus berries, and to summarize clinical studies of the anti-inflammatory effects of different bilberry preparations. Literature review was conducted utilizing the databases PubMed, Scopus, Web of Science, Science Direct, NCBI, Google Scholar and ClinicalTrials.gov. V. myrtillus was found to be a significant source of bioactive molecules since components of bilberry fruits, such as polyphenols, anthocyanins, and flavonoids, are well known for their ability to modify cellular pathways implicated in the pathophysiology of a number of diseases. A short review of the clinical study data related to the bilberry application highlighted its health-promoting effects, specifically the anti-inflammatory effect. The bilberry fruit is a rich source of phenolic compounds with high biological potential. These compounds can be used commercially in pharmacy, cosmetics, and natural products markets. However, due to the wide variety of constituents in the fruit, their potential interactions, and the complexity of their metabolism, further in-depth studies are needed to better define and characterize the contribution of each active component and possible synergies between different compounds. Numerous clinical studies have highlighted the anti-inflammatory properties of V. myrtillus fruits, which could help prevent various diseases.

The aim of this study was to examine whether green tea and bilberry have beneficial effects on secondary hyperlipidemia developed due to gentamicin-induced renal impairment. GM group of rats was treated with gentamicin only, GT group was given green tea only, B group received bilberry only, while C group was given saline only. GT+GM group received green tea simultaneously with gentamicin, whereas B+GM group was given bilberry with gentamicin. The results showed that gentamicin significantly increased total cholesterol, LDL and triglycerides, while it decreased HDL when compared with the control group. However, when either green tea or bilberry was applied together with gentamicin, this secondary hyperlipidemia was significantly ameliorated, as evidenced by a significant increase of HDL, and a decrease of LDL, cholesterol and triglycerides in comparison to GM group. The beneficial effects of both green tea and bilberry on secondary hyperlipidemia in gentamicin-induced nephrotoxicity occurred due to their powerful antioxidant properties. They are both functional foods, and widely available in nature, and can be used as cost-effective additional therapy together with gentamicin, without affecting its activity in killing bacteria.