Foods With Antioxidants Could Lose Nutrition Over Time
If you store drinks or foods with antioxidants for longer than you should they can start to lose their nutritional benefits over time.
One of the studies looked at the compounds within green tea. These compounds are called catechins and are thought to fight off infection, the immune system and even potentially prevent cancer.
Because this type of product remains on the supermarket shelves for a long time, a team from the Western Regional Research Center of the U.S. Department of Agriculture looked to see if the catechins remained stable during long term storage in our cupboards, in restaurants, in warehouses and on store shelves.
There was a reduction in catechin levels even after short term storage, but there was a progressive reduction over time. There was a 32% on average reduction after six months of storage.
Another group of researchers from the University of Foggia in Italy evaluated a few varieties of olive oil that had been produced within a day of the olives being taken from the fields in the Apulia region of Italy. The team ensured the production was consistent across each batch of olive oils.
This oil, if part of your diet, has been shown to be helpful in cutting heart disease risk, the risk of strokes and even potentially cancer. Once Antonella Baiano and her team looked at the antioxidant levels, they remained unchanged for 3 months of storage. But, by the 6-month mark, most of the oils had lost about 40% of their antioxidant properties.
This means that even if the food is stored correctly it can lose its nutritional benefits. So, antioxidants are more fragile than initially thought, and the fresher you eat your food the better.
Choose tinted containers instead of clear ones in the hopes that they provide some protection to the antioxidants from the sun. - 17269
One of the studies looked at the compounds within green tea. These compounds are called catechins and are thought to fight off infection, the immune system and even potentially prevent cancer.
Because this type of product remains on the supermarket shelves for a long time, a team from the Western Regional Research Center of the U.S. Department of Agriculture looked to see if the catechins remained stable during long term storage in our cupboards, in restaurants, in warehouses and on store shelves.
There was a reduction in catechin levels even after short term storage, but there was a progressive reduction over time. There was a 32% on average reduction after six months of storage.
Another group of researchers from the University of Foggia in Italy evaluated a few varieties of olive oil that had been produced within a day of the olives being taken from the fields in the Apulia region of Italy. The team ensured the production was consistent across each batch of olive oils.
This oil, if part of your diet, has been shown to be helpful in cutting heart disease risk, the risk of strokes and even potentially cancer. Once Antonella Baiano and her team looked at the antioxidant levels, they remained unchanged for 3 months of storage. But, by the 6-month mark, most of the oils had lost about 40% of their antioxidant properties.
This means that even if the food is stored correctly it can lose its nutritional benefits. So, antioxidants are more fragile than initially thought, and the fresher you eat your food the better.
Choose tinted containers instead of clear ones in the hopes that they provide some protection to the antioxidants from the sun. - 17269
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Next - just head on over to the Daily Health Bulletin for more information on how foods loose nutritional value over time, plus get 5 free fantastic health reports. Click here for more details on this study on foods with antioxidants.
posted by X - Men at
12:50 PM
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