{"version":"1.0","provider_name":"Ruokafakta","provider_url":"https:\/\/projects.luke.fi\/ruokafakta","author_name":"Ruokafakta","author_url":"https:\/\/projects.luke.fi\/ruokafakta","title":"Marjat - Ruokafakta","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"B9SEirDSYr\"><a href=\"https:\/\/projects.luke.fi\/ruokafakta\/vihannekset-hedelmat-ja-marjat\/marjat\/\">Marjat<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/projects.luke.fi\/ruokafakta\/vihannekset-hedelmat-ja-marjat\/marjat\/embed\/#?secret=B9SEirDSYr\" width=\"600\" height=\"338\" title=\"&#8221;Marjat&#8221; &#8212; Ruokafakta\" data-secret=\"B9SEirDSYr\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/projects.luke.fi\/ruokafakta\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","description":"Arktisten mustikoiden antosyaanipitoisuudet ovat korkeat verrattuna muihin marjoihin, noin 3 -5 kertaa korkeammat kuin viljellyill\u00e4 pensasmustikoilla. Antosyaanit ovat bioaktiivisia yhdisteit\u00e4 sek\u00e4 sinisen ja purppuran v\u00e4risi\u00e4 pigmenttej\u00e4 mustikan kuoressa sek\u00e4 sisuksessa. Viljeltyjen pensasmustikoiden sisus on vaalea, joten ero n\u00e4iden lajien v\u00e4lill\u00e4 on huomattava. &nbsp; Kuva: Marjo R\u00e4is\u00e4nen, Arktiset Aromit ry &nbsp; Antosyaaneilla on osoitettu olevan monia terveytt\u00e4 edist\u00e4vi\u00e4 vaikutuksia. Tieteelliset tutkimukset ovat tuoneet n\u00e4ytt\u00f6\u00e4 antosyaanien ehk\u00e4isev\u00e4st\u00e4 vaikutuksesta syd\u00e4n- ja verisuonisairauksia, tulehduksia &hellip;","thumbnail_url":"https:\/\/projects.luke.fi\/ruokafakta\/wp-content\/uploads\/sites\/23\/2017\/12\/metsamustikka_pensasmustikka-590x273.jpg"}