Results 61 to 70 of about 2,070 (190)
Recovery of Polypenols from Bilberry Pomace [PDF]
, 2014 Berries are important dietary sources of fiber and micronutrients which are essential to health, but also contain a vast number of other phytochemicals, such as polyphenols, which may have marked bioactivities in mammalian cells of potential health ...
Sonja M. Djilas +6 more
core +1 more source
Frontiers in Plant Science, 2022 Light spectral quality is known to affect flavonoid biosynthesis during fruit ripening. However, the response of fruits to different light conditions, when ripening autonomously from the parent plant (detached), has been less explored.
Amos Samkumar +6 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.This study employs an interpretable machine learning framework to predict diabetes‐cancer comorbidity, with the Random Forest and LightGBM models demonstrating exceptional performance. SHAP value analysis reveals that while advanced age and cardiometabolic dysfunctions serve as primary risk drivers, dietary antioxidants (particularly daidzein and ...
Ming Xu +8 more
wiley +1 more source
Extracts of bilberry (Vaccinium myrtillus L.) fruits improve liver steatosis and injury in mice by preventing lipid accumulation and cell death [PDF]
, 2019 Bilberry has been reported to have anti-oxidant and anti-inflammatory properties. We studied the effect of bilberry (Vaccinium myrtillus L.) fruits extracts (BEs) on the pathogenesis caused by lipid accumulation in fatty liver and non-alcoholic ...
Hikari Yamaki (6885893) +6 more
core +1 more source
Continuous picking may increase bilberry yields
Silva Fennica, 2019 Accumulated knowledge about the health benefits of bilberry (Vaccinium myrtillus L.) has increased the demand and utilization of wild bilberries. Intensive berry picking by metal rakes is believed to cause damage in bilberry stands in areas under ...
Outi Manninen, Rainer Peltola
doaj +1 more source
Harnessing Free Radical Scavenging Potential of Caffeic Acid as a Nutraceutical—A Review
Food Safety and Health, Volume 4, Issue 2, Page 327-342, April 2026.Caffeic acid has emerged as a promising bioactive molecule with multiple pharmacological properties, including antioxidant, antimicrobial, anti‐inflammatory, organ protective properties and metal‐chelating ability. This review emphasizes the dietary sources, structural characteristic, molecular mechanism underlying health promoting effects of caffeic ...
Pavitra Behra +2 more
wiley +1 more source
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, 2020 Although around the globe numerous studies have been conducted on the nutritional composition of blueberry/bilberry and its effect on human health, very little is known about the fruit in Bosnia and Herzegovina. This is the first report regarding the physical and chemical characteristics of the cultivated highbush blueberry and bilberry harvested in ...
Jasmina ALIMAN +6 more
openaire +2 more sources
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Created in BioRender. Haralambie, O. (2025) https://BioRender.com/dh5ly89. ABSTRACT Digestive disorders such as inflammatory bowel disease (IBD) and colorectal cancer are among the most significant global health challenges, largely driven by chronic inflammation and oxidative stress.
Oana‐Roxana Haralambie, Sanda Andrei
wiley +1 more source
Hypoglycemic Effects of Polyphenol Complexes from Bilberry Leaves and Fruits Sorbed on Brown Buckwheat Flour -- Experimental Evaluation and Prospects of Use [PDF]
, 2022 The effects of plant polyphenols on carbohydrate and/or lipid metabolism disorders have wide experimental and clinical justification; however, their effects are limited due to low bioavailability.
Sidorova, Y. (Yulia) +7 more
core +2 more sources
Food Science &Nutrition, Volume 14, Issue 4, April 2026.The central paradox of thermal processing of foods. (A) The application of heat (e.g., frying, baking, grilling) to food initiates complex chemical reactions, most notably the Maillard reaction and thermal degradation of protein, lipids, and carbohydrate. (B) These reactions create a desirable sensory experience characterized by enticing aromas, golden‐
Joachim Dotto Matondo +1 more
wiley +1 more source