Juiced, Canned and Cooked Blueberries Have Up To 81 Percent Lower Antioxidant Levels
Mae Chan, Prevent Disease Waking Times 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 …