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UrduA research team has conducted a comprehensive study on the effects of various sterilization methods on the quality of Aronia melanocarpa juice (AMJ).
Tag: Anthocyanins
Mulberry mystery solved: genetic insights into anthocyanin richness
Unlocking the genetic secrets of mulberry anthocyanin content, a study illuminates the regulatory mechanisms that dictate fruit color and nutritional quality.
Technology to protect bioactive compounds from food during digestion
Bioactive compounds present mostly in fruit and vegetables perform different bodily functions relating to health and well-being. Their effects are considered antioxidant, antidiabetic, antiaging and anticancer, among others.
Study: Adding Color to Your Plate May Lower Risk of Cognitive Decline
A new study shows that people who eat a diet that includes at least half a serving per day of foods high in flavonoids like strawberries, oranges, peppers and apples may have a 20% lower risk of cognitive decline. The research is published in the July 28, 2021, online issue of Neurology®, the medical journal of the American Academy of Neurology. The study looked at several types of flavonoids, and found that flavones and anthocyanins may have the most protective effect.