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Bilberry — Ingredient · Foodgeist
Ingredient
Bilberry
Cook with Bilberry
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Highlighted compounds are flavor-active · click to view molecular profile
Pasta
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What science says
compound effect
“Their urinary excretion was highest between 0 and 6 h after administration and had ceased by 24 h. The total quantities of bilberry anthocyanins excreted into urine represented 1.88% (range, 0.62% to 2.45%) of consumed anthocyanins.”
“Anthocyanins were detected only in the liver, kidney, testes, and lung, with maximum tissue concentrations of 605, 207, 149, and 116 pmol/g, respectively. In these organs, malvidin-3-glucoside and -3-galactoside were the predominant anthocyanins.”
“In this study we show that by means of the emulsion method thermally induced whey protein-based microcapsules which are applicable for the encapsulation of an anthocyanin-rich bilberry extract can be generated from whey protein solutions.”
whey protein-based microcapsules→can be generated→for encapsulation of anthocyanin-rich bilberry extract
“After oral administration of bilberry extract (100 mg/kg body weight), both unmodified and methylated anthocyanins appeared in the plasma. The plasma concentration of total anthocyanins reached a maximum of 1.18 +/- 0.3 microM after 15 min and then sharply decreased.”