If you store drinks or foods with antioxidants too long they can lose their health benefits according to two different new studies, both appearing in the March 2009 issue of the Journal of Food Science.Within the first six months in fact, both studies found that steep drops in antioxidant activity had taken place, even though the foods tested were stored unopened and were not exposed to either light or moisture.One study looked at the organic compounds that are found in green tea leaves. These are known technically as catechins and are thought to have the capacity to fight off viruses and bacteria, and might even be able to limit cancer cell activity.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 looked to see if the catechins remained stable during long term storage in our cupboards, in restaurants, in warehouses and on store shelves.The teas, eight different brands sold in the U.S., Japan and Korea, were kept in their original packages, stored in dark rooms that were heated to 68º F for one of five different lengths of time; one week, one… Read full this story
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