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.
One of the studies looked at the compounds within green tea. These are known technically as catechins and are believed .
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 checked to see if the levels of catechins remained stable over time.
There was a progressive reduction over time, but even after a short time the levels of catechin reduced. There was a 32% on average reduction after six months of storage.
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.
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 analyzed the oils during both production and packaging, they found that antioxidant activity remained unchanged during the initial 3 months of storage. 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.
So, go for containers that have dark glass to reduce the chance of antioxidants breaking down.
One of the studies looked at the compounds within green tea. These are known technically as catechins and are believed .
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 checked to see if the levels of catechins remained stable over time.
There was a progressive reduction over time, but even after a short time the levels of catechin reduced. There was a 32% on average reduction after six months of storage.
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.
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 analyzed the oils during both production and packaging, they found that antioxidant activity remained unchanged during the initial 3 months of storage. 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.
So, go for containers that have dark glass to reduce the chance of antioxidants breaking down.
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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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