Wild Blueberry Association Research Library™

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Inhibitory effect of blueberry polyphenolic compounds on oleic acid-induced hepatic steatosis in vitro

Yixiang, Liu; Dan, Wang; Di, Zhang; Yechun, Lv; Ying, Wei; Wei, Wu; Feng, Zhou; Miaomiao, Tang; Ting, Mao; Mengmeng, Li; Baoping, Ji

http://www.ncbi.nlm.nih.gov/pubmed/21999238

Lowbush blueberry puree and applesauce for oil replacement in cake systems

Camire, M.E.; Surjawan, I.; Work, T.M.

Berry phenolics: antimicrobial properties and mechanisms of action against severe human pathogens

Nohynek, L. J.; Alakomi, H. L.; Kahkonen, M. P.; Heinonen, M.; Helander, I. M.; Oksman-Caldentey, K. M.; Puupponen-Pimia, R. H.

http://www.ncbi.nlm.nih.gov/pubmed/16800770

Lowbush blueberry quality changes in response to mechanical damage and storage temperature

Sanford, K.A.; Lidster, P.D.; McRae, K.B.; Jackson, E.D.; Lawrence, R.A.; Stark, R.; Prange, R.K.

Berry phenolics selectively inhibit the growth of intestinal pathogens

Puupponen-Pimia, R.; Nohynek, L.; Hartmann-Schmidlin, S.; Kahkonen, M.; Heinonen, M.; Maatta-Riihinen, K.; Oksman-Caldentey, K. M.

http://www.ncbi.nlm.nih.gov/pubmed/15752346

Dietary levels of pure flavonoids improve spatial memory performance and increase hippocampal brain-derived neurotrophic factor

Rendeiro, C.; Vauzour, D.; Rattray, M.; Waffo-Teguo, P.; Merillon, J. M.; Butler, L. T.; Williams, C. M.; Spencer, J. P.

http://dx.doi.org/10.1371/journal.pone.0063535