NYT interviews Klimis-Zacas about berries and cancer prevention 

Dorothy Klimis-Zacas, a professor of clinical nutrition at UMaine’s School of Food and Agriculture, spoke with The New York Times about her research on the benefits of eating berries. Certain compounds in fruits like wild blueberries offer anti-inflammatory benefits and may help reduce cancer’s ability to develop, grow and multiply. Klimis-Zacas recommends eating one-half to one cup of berries per day to receive most of the anti-inflammatory benefits discovered through her research. The San Juan Daily Star, the New Zealand Herald, The Orlando Sentinel, the Virginian Pilot and other outlets across the U.S. shared the NYT report.