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Manufacturing of fortified sausages, including cooking in a steam oven at 72 C, did not influence the content of added folic acid 466

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doi: 10.1016/j.freeradbiomed.2004.11.012

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The pathogens in question were the bacterium Staphylococcus aureus and the fungus Candida albicans , which together account for nearly 150,000 infections and tens of thousands of deaths in the United States every year.13 14 The researchers found that even very small concentrations of the peptide not only killed significant amounts of these pathogens but also reduced their viability

Bilberry polyphenols also have potent anti-inflammatory and free radical-scavenging actions (Subash 2014