Introduction. The oxidation of polyunsaturated lipids is responsible for not only the deterioration of food quality, but also for damage to tissues and the gastric compartment has been proposed as a major site for diet-related oxidative stress. Plant polyphenols provided as fruit and vegetables or an extract have been shown to protect dietary lipids from oxidation during gastric digestion in minipigs. Bilberry, a wild shrub, is used as food due to his nutritional value and richness in antioxidant vitamins and polyphenols. We had previously demonstrated that stems, leaves and fruits of bilberry are rich in monomeric and oligomeric flavanols, caffeoyl derivatives and anthocyanins, respectively. This study aims at evaluating the in vitro antioxidantactivity of stems, leaves and fruits of bilberry extracts in lipid oxidation under simulated digestion conditions. Materials and Methods. Firstly, the lipid oxidation in an in vitro gastric digestion model and its inhibition by bilberry aqueous extracts was performed using sunflower oil-in-water emulsions stabilized by bovine serum albumin (BSA) or egg yolk phospholipids (PL) as models of the gastric content. Oxidation was initiated by metmyoglobin (20 μM) at pH 5 and at 37°C, corresponding to the early step of gastric digestion. Secondly, a bilberry leaf extract was tested in the inhibition of lipid oxidation under simulated oral, gastric and intestinal in vitro conditions according to the standardized InfoGest protocol. The formation of lipid-derived conjugated dienes was followed by UV spectroscopy at 234 nm. Results and Discusson. Leaf and stem bilberry extracts (0.1 mg Dry Extract/mL emulsion) highly inhibited metmyoglobin-initiated lipid oxidation by 73% and 49% in the BSA gastric model and by 59% and 55% in the PL one. The fruit extracts (0.2 mg Dry Extract/mL emulsion) showed the least inhibitory effect in both model emulsions (30% inhibition). In the Infogest conditions, the fast lipid oxidation in the gastric step (BSA and PL systems) and the slower lipid oxidation in the intestinal step (PL system) were totally inhibited by the bilberry leaf extract (3 mg Dry Extract/mL in the gastric step). Conclusions. Leaf, stem and fruit extracts of bilberry can play a protective role towards oxidation of polyunsaturated dietary lipids. In this work, an oro-gastro-intestinal static model of digestion was implemented for the first time combining both emulsion systems for food modeling and the best physiological conditions ever described through the recommendations by the network InfoGest.