Now your freezer can pack a bigger punch than just meats. Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer, according to a researcher. Anthocyanins, a group of antioxidant compounds, are responsible for the color in blueberries, and since most of the color is in the skin, freezing the blueberries actually improves the availability of the antioxidants, according to South Dakota State University graduate Marin Plumb.
Anthocyanins, a group of antioxidant compounds, are responsible for the color in blueberries. Since most of the color is in the skin, freezing the blueberries actually improves the availability of the antioxidants. Antioxidants, such as anthocyanins, eliminate free radicals, which are produced through common biological reactions within the body and outside factors such as the sun, pesticides and other pollutants, Dalaly explained. If left to roam free, these free radicals can attack DNA, proteins and lipids resulting in cellular changes that lead to development of diseases such as cancer.
Blueberries are as good as strawberries and pomegranates in antioxidant capacity. In addition, blueberries are second only to strawberries, in terms of the fruits Americans prefer. Blueberries are beneficial for the nervous system and brain, cardiovascular system, eyes and urinary tract.
The above story is based on materials provided by South Dakota State University. Note: Materials may be edited for content and length.
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