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You Need To Know This About Antioxidants

Welcome to today's issue of Naturecast Alerts! In each 100% FREE issue our crack research team scours the globe to provide you with the latest technology on all natural health breakthroughs that can and will protect your health and keep you looking young and fit. We hope you enjoy today's issue.


Keep Your Antioxidant Foods Potent

A newly released study showed that the health benefits of antioxidant rich foods are diminished if the food is stored for too long.

"The whole general concept driven by both of these studies is that if we want to maximize the nutritional value of the foods we eat, we really should buy only what we can use in a short period of time," observed Connie Diekman, a registered dietitian and director of nutrition at Washington University in St. Louis.

Diekman was not involved with either study, both of which are published in the March issue of the Journal of Food Science. The first study focused on the organic compounds found in green tea leaves that are known as catechins.

These antioxidant compounds are thought to have a bacterial and virus-fighting capabilities. "We found that among the teas we looked at there seems to be a progressive decrease in the amount of antioxidants as a function of time," lead author Friedman said.

The team found at least some drop-off in catechin antioxidant content early on in the storage process, and went on to find that by the end of six months, the catechin concentrations had dropped among all eight teas by an average of 32 percent.

In the second study with Italian olive oil, the authors noted that to be considered "extra-virgin," olive oil must be obtained directly from olive tree fruit through a process confined solely to washing, decanting, filtration and high-speed mixing.

The final product is known to be rich in a specific blend of fatty acids and phenolic compounds.  Phenolic compounds are antioxidants. Consuming olive oil has long been considered beneficial for lowering the risk for heart disease, stroke and several kinds of cancer.

After analyzing the oils during both production and packaging, they found that antioxidant activity remained unchanged throughout the first three months of storage. However, by the six-month mark, most of the oils had lost about 40 percent of their antioxidant properties. 

To keep your food with it’s most potent anti-oxidant power try to eat food fresh, and choose tinted containers over clear ones to protect antioxidant, vitamins and minerals from exposure to the sun.

And extra virgin olive oil should ideally be stored in small glass bottles placed in a dark setting at room temperatures ranging from 68 degrees to 77 degrees Fahrenheit.

Have a healthy day,

Larry Berman

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