80 Percent of antioxidant fruit will be lost when entering the fridge

Fruits of human needs for vitamin and mineral levels are high. However storing fruits in the wrong way can make you lose the benefits of these fruits.

The study revealed that fruit cool by putting it into the refrigerator to reduce levels of antioxidants in the fruit. Unmitigated, the fruit may lose up to 80 per cent of antioxidants in it, as reported by the Daily Health Post.

This is different if the hold and cool the fruit with a method freeze-drying or freeze drying. Fruit stored by this method will not lose too many nutrients in it. Freeze-drying method will keep all levels of antioxidant vitamins and up to 92 percent.

So, why the fruit is put in the fridge to lose its antioxidant? Researchers explained that when the fruits of the temperature change original temperature, possibility of antioxidants in it will be affected. This result is known researcher at Sheffield Hallan University after measuring the levels of antioxidants and vitamin C in fresh strawberry, and compare it with the cooled strawberry.

The same was done by researchers at Ohio State University who observed the levels of vitamins and antioxidants in black raspberry cooled and made ​​freeze-drying. In the fruit is cooled in the refrigerator, TPC levels decreased 82 percent, vitamin C was reduced by 19 percent, and the TAC was reduced to 23 percent. TPC showed levels of polyphenols , one of the many health benefits of antioxidants found in fruits and vegetables.

For that, you should be careful when storing fruits in the refrigerator. It would be nice if the fruit is consumed directly in a state that is still fresh with maximum nutrition.