Antioxidant Rich Foods Could Lose Nutrition As Time Passes
If food and drinks are stored that are rich with antioxidants for longer than you should they can start to lose their nutritional benefits over time.
A study looked at compounds within green tea. These are often referred to a catechins and are thought to be able to improve the immune response, fight infection and help prevent cancer.
Since this type of tea doesn't spoil and stays on shelves for long periods, a team from the Western Regional Research Center of the U.S. Department of Agriculture researched to check if the amount of this amazing compound stayed constant over time.
There was a progressive reduction over time, but even after a short time the levels of catechin reduced. 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. This team was strict about the oil being "extra-virgin" ensuring that the processing was limited solely to washing, decanting, filtration and high-speed mixing.
Making this oil part of your diet has long been thought helpful for cutting the risk of heart disease, stroke and even some types of 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.
So, this means that even if you do everything right foods can still lose their nutritional stength. So, antioxidants are more fragile than initially thought, and the fresher you eat your food the better.
So, go for containers that have dark glass to reduce the chance of antioxidants breaking down. - 17274
A study looked at compounds within green tea. These are often referred to a catechins and are thought to be able to improve the immune response, fight infection and help prevent cancer.
Since this type of tea doesn't spoil and stays on shelves for long periods, a team from the Western Regional Research Center of the U.S. Department of Agriculture researched to check if the amount of this amazing compound stayed constant over time.
There was a progressive reduction over time, but even after a short time the levels of catechin reduced. 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. This team was strict about the oil being "extra-virgin" ensuring that the processing was limited solely to washing, decanting, filtration and high-speed mixing.
Making this oil part of your diet has long been thought helpful for cutting the risk of heart disease, stroke and even some types of 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.
So, this means that even if you do everything right foods can still lose their nutritional stength. So, antioxidants are more fragile than initially thought, and the fresher you eat your food the better.
So, go for containers that have dark glass to reduce the chance of antioxidants breaking down. - 17274
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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
10:28 AM
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