**Appendix A**

**Table A1.** Overview of studies investigating the food-processing effects on polyphenols content and antioxidant activity.




**Table A1.** *Cont.*








**Table A1.** *Cont.*










**Table A1.** *Cont.*




26

Baking by using 34 g of frozen blueberries as a polyphenol source and comparison with blueberry drink.

Blueberries

Total polyphenols, total anthocyanins, total procyanidins, quercetin, chlorogenic acid, caffeic acid, ferulic acid

In vivo crossover human RCT, 10 subjects

AUC of phenolic metabolites were compared between baked product and blueberry drink—increase in m-hydroxyphenylacetic, ferulic, isoferulic, and hydroxyhippuric acids and decrease in hippuric, benzoic, salicylic, and sinapic acids.

[76]




*Molecules* **2021**, *26*, 2959


**Table A2.** *Cont.*


*Molecules* **2021**, *26*, 2959


curve, M-3-G—malvidin-3-glucoside, FD—freeze-drying, TMAC—total monomeric anthocyanin content.

**Table A2.** *Cont.*

## **References**

