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
read more NYT interviews Klimis-Zacas about berries and cancer prevention