Juiced, Canned and Cooked Blueberries Have Up To 81 Percent Lower Antioxidant Levels [1]

Prevent Disease, By: Mae Chan, 11/01/2013

Juiced, canned and cooked blueberries could result in changes their polyphenol content, and modify the potential health advantages of the ‘superfood’, according to a new study. It is well known that heat destroys of the antioxidant potential of most berries, making canned and juicing that involve friction and heat a poor choice to maximize their antioxidant potential. While intake of raw, fresh, blueberries could be connected with many health benefits – including improved cognitive features, lesser threat of heart disease and less inflammation, thanks to their very high content in highly effective polyphenolic compounds; researched now know that a freshly cooked blueberry does not have the same advantages.

 

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