Polyphenols & Blueberries

Blueberries are called a “superfood” for their high polyphenol content, but when served as warm, gooey pie filling or when lending bursts of sweet flavor to a muffin, their “super” health benefits change. Scientists studied how cooking and baking affect the increasingly popular fruit’s polyphenols and reported their mixed findings — levels of some of these substances rose while others fell — in ACS’ Journal of Agricultural and Food Chemistry.

Ana Rodriguez-Mateos and colleagues note that eating blueberries is associated with several health perks including improved thinking, reduced risk for heart disease and reduced inflammation. Research suggests that a set of natural plant compounds called polyphenols lend the fresh fruit these benefits. But consumers don’t always enjoy blueberries raw.

Read more:https://www.sciencedaily.com/releases/2013/10/131030104120.htm