A new study has shown that properly stored vegetables and fruit do not lose any of their healthy benefits and they may actually increase in one important value.
A new study released in the Journal of Agricultural and Food Chemistry studied the affect of storage on certain fruits and vegetables. The researchers monitored the levels of phenolic compounds, flavonols and ascorbic acid. These three chemicals are associated with the anti-oxidant properties of fruits and vegatables.
The study was carried out by the University of Liege in Belgium. They found that if items were stored properly they retained their healthy benefits It was only once the first signs of spoilage occured that they started to lose the benefits.
What was interesting is that in some cases polyphenolic levels actually increased when the fruits and vegetable were stored properly. The level of flavonoids showed the greatest increase. The study involved a wide range of fruits and vegeatbles purchased at local markets in Belgium. Black grapes contained the highest level of benefits which is not surprising considering all the benefits that have been long associated with wine drinking.