Compositions include cultured bilberry cells or extracts thereof mixed with a cosmetic component or a food component to yield cosmetics, dietary supplements, and/or functional foods. The cultured bilberry cells or extracts can have high levels of polyphenols with little or no anthocyanins. The polyphenol fraction from the cultured bilberry cells is unique compared to the polyphenol fraction from the tissues of a traditional bilberry plant. The cultured cells have high levels of natural flavonols, flavan-3-ols and procyanidins, but are notably lacking in anthocyanins and chlorogenic acid.
