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    Home > Food News > Nutrition News > Blueberries go better with ice cream!

    Blueberries go better with ice cream!

    • Last Update: 2021-08-06
    • Source: Internet
    • Author: User
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    Blueberry pie with a scoop of ice cream is a delicacy in summer
    .
    In addition to deliciousness, this combination can also help people absorb more "super fruit" nutrients, such as anthocyanins

    .
    Researchers reported in the Journal of Agricultural and Food Chemistry of the American Chemical Society that α-casein, a protein found in milk, helps mice absorb more blueberry anthocyanins and their by-products, and promotes these benefits for you.
    The acquisition of nutrients

    .

    In research, anthocyanins have been shown to have antioxidant properties, lower blood pressure and lower the risk of certain cancers
    .
    However, during digestion, these nutrients are only absorbed in small amounts from blueberries, even though blueberries are rich in these nutrients

    .
    Previous researchers have reported that eating foods containing citrus pectin, capsaicin, capsaicin and certain proteins can increase the absorption of anthocyanins

    .
    For example, Li Bin and his colleagues discovered in a simulated digestion experiment that α-casein and β-casein in milk can protect blueberry anthocyanins

    .
    Now, the team wants to see if α-casein can help increase the absorption of blueberry anthocyanins in the body

    .

    The researchers fed the purified blueberry anthocyanin extract to the rats and added α-casein to the solution for a group of rats
    .
    In the next 24 hours, the concentration of anthocyanins and metabolites in the α-casein group was 1.
    5 to 10.
    1 times higher than that in the control group

    .
    When examining the molecular structure of α-casein, the researchers found that its amino acids allow it to interact with and coat anthocyanin molecules, improve their stability in the intestine, and allow better transport to In the blood

    .
    The researchers explained that although the alpha-casein used in these experiments was extracted and purified from milk, the results may be different for whole milk because its fat and sugar affect absorption

    .
    They stated that the next step is to conduct similar tests on humans

    .

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