Professor Aedín Cassidy

And two, you don't need to eat a lot to see the benefits.

So, you know, one portion a day would be great.

But even a portion every other day of these anthocyanin rich foods, the red, blue coloured fruits, it would be enough as part of a healthy diet already.

Your blueberries are great.

And I guess the other thing is that, you know, people often say when I talk about blueberries, but actually it's any berry or anything that's red and blue.

So it's blackcurrants, it's blackberries, it's strawberries, raspberries.

So you can incorporate them from a number of sources.

But the other important thing too is that you don't necessarily have to eat fresh.

They are also present in, you know, so if you have dried fruit or frozen fruit, you also get the benefits of the anthocyanins that are present there.

Cooking does destroy it a bit, but not a lot.

So again, you're still going to get the benefits, but probably about a third of it is destroyed by cooking.

Indeed, indeed.

Red wine, of course, will contain it because it's made out of grapes.

But of course, we do have to drink in moderation.

So although it is a good source, our advice would be very much to, you know, get most of your anthocyanins from the foods that we eat.

So the berries and the grapes and aubergines.

Yeah, absolutely.

But of course, if you are having a drink, a red wine might be better than, you know, a vodka or a spirit because of the antioxidants that are there.

I think that's right.

And a lot of dietary advice is very much, you know, telling you don't do this, don't eat saturated fat, don't eat this.