Rhubarb us often used in yogurts and desserts for its flavor-enhancing properties. When baked, the amount of anthocyanins in the rhubarb actually increases (due to the chemical breakdown of other polyphenols). Besides helping protecting our DNA and genomic activity, anthocyanins have anti-inflammatory effects and are linked to lower heart disease, obesity control, and diabetic alleviation.
Source
The Health Sciences Academy
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