Study: Frozen Foods Maintain Higher Antioxidant Levels than Fresh Foods
Two independent scientific studies conducted by the University of Chester, United Kingdom, and Leatherhead Food Research, London, on compounds in fresh and frozen fruits and vegetables indicate that frozen may have higher antioxidant levels than their fresh counterparts.
Investigating the content of the most commonly bought supermarket fruit and vegetables, evidence from more than 40 tests conducted within two studies established that in 66% of cases, frozen fruit and vegetables had higher nutritional levels of antioxidant-type compounds, such as vitamin C, polyphenols, anthocyanins, lutein and b carotene, on day three of storage.