Baking blueberries changes their polyphenol content—and possibly their health benefits

Blueberries are called a "superfood" for their high polyphenol content, but when served as warm, gooey pie filling or when lending bursts of sweet flavor to a muffin, their "super" health benefits change. Scientists studied how cooking and baking affect the increasingly popular fruit's polyphenols and reported their mixed findings—levels of some of these substances rose while others fell—in ACS' Journal of Agricultural and Food Chemistry.

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