Source: UC Berkeley Wellness Letter
Summary:
Most vegetables and fruit do retain antioxidants for some time after they are purchased
A study in J. Ag. & Food Chemistry found produce retains vitamin C, flavonoids, and other antioxidants up to 30 days in storage and also retains antioxidants when fresh cut and refrigerated
Most fruits and vegetables show signs of spoilage before they lose their antioxidants
Conclusion: Fresh produce retains antioxidants up to 30 days in storage
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