Cranberry research by University of Maine food science and human nutrition professor Vivian Wu and colleagues were cited in a blog in the Huffington Post about the multiple health benefits of antioxidant-rich cranberry juice. In addition to improving cardiovascular health, cranberries also fight infection. Wu studies ways cranberries can be used to slow or eliminate growth of listeria, salmonella, staph infection and E. coli in ground beef.
Huffington Post Cites UMaine Cranberry Research
Contact: George Manlove, (207) 581-3756