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“ Bilberry and blackcurrant had higher anthocyanin levels than raspberry and strawberry, but digestion reduced the detected anthocyanins by approximately 90%.”
“It was shown that bilberry anthocyanins enriched the subdominant species, increased both the concentration and the proportion of butyrate in feces and enhanced intratumoral CD8+ T cell infiltrations.”
“The level of ABA highly increased at the onset of bilberry fruit ripening, at the stage when expression of anthocyanin biosynthetic genes, chalcone synthase (VmCHS) and anthocyanidin synthase (VmANS), also increased.”