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Protein found in cow’s milk could increase absorption of blueberries’ nutrients Pairing blueberry pie with a scoop of ice cream is a nice summer treat. Aside from being tasty, this combination might also help people take up more of the superfruit s nutrients, such as anthocyanins. Researchers reporting in ACS Journal of Agricultural and Food Chemistry show that α-casein, a protein found in cow s milk, helped rats absorb more blueberry anthocyanins and their byproducts, boosting accessibility to these good-for-you nutrients. In studies, anthocyanins have been shown to have antioxidant properties, lower blood pressure and reduce the risk of developing some cancers. However, only small amounts of these nutrients are absorbed from blueberries during digestion, despite their abundance in the fruit. Previous researchers have reported that consuming foods with ingredients such as citrus pectin, capcasin, capsicate and some proteins improve the uptake of anthocyanins. For instanc

Emily hendersonNational natural science foundation of chinaFood chemistryNational natural science foundationMajor scientificTechnological achievements transformingஎமிலி ஹென்டர்சன்தேசிய இயற்கை அறிவியல் அடித்தளம் ஆஃப் சீனாஉணவு வேதியியல்தேசிய இயற்கை அறிவியல் அடித்தளம்முக்கிய அறிவியல்