If food and drinks are stored that are rich with antioxidants for too long they can lose their nutritional value.
A study looked at compounds within green tea. These are often referred to a catechins and are believed .
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 researched to check if the amount of this amazing compound stayed constant over time.
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. 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.
This flies in the face of the idea that keeping something sealed and stored safely will be enough to preserve the nutritional value. Apparently antioxidants are pretty fragile. Also important to know is that when you choose plant foods, the nutritional value is better the fresher the food.
Choose containers that are tinted, which will reduce the chance of the antioxidants being broken down. - 30414
A study looked at compounds within green tea. These are often referred to a catechins and are believed .
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 researched to check if the amount of this amazing compound stayed constant over time.
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. 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.
This flies in the face of the idea that keeping something sealed and stored safely will be enough to preserve the nutritional value. Apparently antioxidants are pretty fragile. Also important to know is that when you choose plant foods, the nutritional value is better the fresher the food.
Choose containers that are tinted, which will reduce the chance of the antioxidants being broken down. - 30414
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Next - just head on over to the Daily Health Bulletin for more information on how to foods loose nutritional value over time, plus get 5 free fantastic health reports. Click here for a video summary on this study of foods with antioxidants.
