How should I store antioxidant foods?
Written by
David Nelson
Reviewed by
Prof. Benjamin Murphy, Ph.D.Storing food properly preserves the antioxidant capacity when all the nutrient components are protected from degradation. Each specific food has requirements to maintain its protective components. There is a need to control temperature, regulate humidity, and shield from light. The goal is to prevent spoilage while keeping the antioxidant capacity's bioavailability.
Moisture Control
- Use paper towels in berry containers to absorb excess moisture
- Store mushrooms in paper bags instead of plastic
- Keep herbs stems-down in water-filled jars
Ethylene Management
- Separate apples from other produce to prevent premature ripening
- Store bananas away from antioxidant-rich vegetables
- Use ethylene-absorbing pads in refrigerators
Light Protection
- Keep potatoes in opaque containers to prevent solanine formation
- Store cooking oils in dark-colored bottles
- Use cupboard storage for tea and spices
The time of preparation greatly affects how well antioxidants are preserved. Wash produce when you're ready to use it, rather than washing it before storage. Chop vegetables just before cooking to minimize exposure to oxidation, and blanch vegetables before freezing them to prevent enzymes from degrading nutrients during storage.
Follow these storage recommendations to uphold all maximum antioxidant benefits. The appropriate storage methods ensure that foods stay fresh longer, thereby keeping all their protective compounds intact. When practiced consistently, you will be able to acquire all the nutrients from every food that you buy. Your body will receive continual cellular protection from well-stored foods.
Read the full article: 10 Best Antioxidant Rich Foods for Health
