That it is on the counter or in the fridge, the power antioxidant of the fruits and vegetables would be preserved well.
It is what the results of an indicate lately track by Belgian researchers who bought a big variety of cool products at a wholesaler of the region of Liege. They verified the evolution of their content then in compounds antioxidants during their conservation in conditions similar to those that one finds home.
According to the results, the fruits and the vegetables keep their power antioxidant very well during the storage, and that, even though their appearance has their absolute freshness questioned. The content of some fruits and vegetables in compounds antioxidants even increased during this period, return the authors of the survey.
The researchers concentrated their attention on their content in various compounds antioxidants knew: composed, ascorbic acid (C vitamin), and flavonols, anthocyanes, etc. They also measured, all along their storage, their activity global antioxydante while using the two methods most widespread to value this biochemical activity (DPPH and ORAC).
In general, the compounds of the fruits and vegetables are stayed steady during the storage. But there were some exceptions. Since the first day, the compounds of the asparagus and the leek increased and stayed thereafter steady. On the contrary, those of the banana decreased quickly.
The antioxidants interest the researchers more and more because of the protective action that one assigns to them, notably concerning prevention of the cancer.
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