From crop to consumer: Blueberry genotype and dose for precision nutrition 08-Jun-2023 By Asia Sherman A broad multi-institutional investigation funded by the National Institutes of Health (NIH) used blueberries to explore the influence of variations in crop, host and gut microbiota with an eye towards precision nutrition.
Cooked bilberry better than cold for anthocyanin activity Cooked bilberry better than cold for anthocyanin activity 05-Aug-2008 By Shane Starling Cooking temperatures up to 125ºc may be best for anthocyanin retention and activity, according to new research.