Blueberries come in different species and varieties, and they vary in the amount and type of anthocyanins they contain. Bilberries have the highest anthocyanin content, while lowbush blueberries and wild velvet leaf blueberries have less. Highbush blueberries also differ in their anthocyanin levels, with wild genotypes having more than commercial cultivars. Acetylation of anthocyanins is common in blueberries, except for bilberries. The proportions of different anthocyanidins vary among blueberries, but this doesn't affect their antioxidant capacity much.