One proposed mechanism by which these berries attenuated atherosclerosis is increased antioxidant capacity by the upregulation of glutathione reductase (GSR) and Trx 1 (blueberry) [115], SOD1 and SOD2 (blueberry and hawthorn berry) [115,117], and GPx1 and paraoxonase-1 (PON1) (acai berry) [113]. Here, GSR is linked to atherosclerosis.