Antioxidant Rich Foods May Lose Nutritional Value Over Time
If food and drinks are stored that are rich with antioxidants too long they can lose their health benefits.
One study looked at the organic compounds that are found in green tea leaves. These are known technically as catechins and are believed .
As this type of tea stays on the shelf for a long time, a team from the Western Regional Research Center of the U.S. Department of Agriculture checked to see if the levels of catechins remained stable over time.
There was a reduction in catechin levels even after short term storage, but there was a progressive reduction over time. By the end of six-months of storage the levels have gone down by about 32%.
In addition another study 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 amazing oils has been implicated in reducing the risk of stroke, helping with heart health and maybe even reduce the risk of some forms of cancer. Once Antonella Baiano and her team analyzed the oils during both production and packaging, they found that antioxidant activity remained unchanged during the initial 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 containers that are tinted, which will reduce the chance of the antioxidants being broken down. - 17268
One study looked at the organic compounds that are found in green tea leaves. These are known technically as catechins and are believed .
As this type of tea stays on the shelf for a long time, a team from the Western Regional Research Center of the U.S. Department of Agriculture checked to see if the levels of catechins remained stable over time.
There was a reduction in catechin levels even after short term storage, but there was a progressive reduction over time. By the end of six-months of storage the levels have gone down by about 32%.
In addition another study 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 amazing oils has been implicated in reducing the risk of stroke, helping with heart health and maybe even reduce the risk of some forms of cancer. Once Antonella Baiano and her team analyzed the oils during both production and packaging, they found that antioxidant activity remained unchanged during the initial 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 containers that are tinted, which will reduce the chance of the antioxidants being broken down. - 17268
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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.
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5:13 AM
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