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Antioxidant Rich Foods Could Lose Some Of Its Benefits As Time Passes
If you store drinks or foods with antioxidants for too long they can lose their nutritional value.
One of the studies looked at the 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.
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 some drop off in catechin content with even short-term storage, but there appeared to be a progressive decrease in the amount of antioxidants over time. By the end of six months of storage the concentrations had gone down by an average of 32%.
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 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 checked the levels of antioxidants in the oil, and found that they did not change significantly within the first three months. However, by the time six months had elapsed they had lost 40% of their antioxidant benefits.
This means that even if the food is stored correctly it can lose its nutritional benefits. So, this shows that the fresher the food the better it is for you.
Choose tinted containers instead of clear ones in the hopes that they provide some protection to the antioxidants from the sun.
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