Friday, June 29, 2007


Like the convenience of buying precut fruit? There may be a trade-off you’re not aware of: Within just 3 days of being sliced, pineapples lose 25 percent of their carotenoids—healthy compounds that fight both cancer and heart disease. That’s what University of California at Davis scientists discovered when they compared whole and cut versions of the fruit stored under the same conditions. Interestingly, there was essentially no difference in the color or firmness of the pineapple pieces up to 9 days after they were cut. If cutting the fruit yourself is too much of a hassle, there’s an easy solution: Eat 25 percent more. Chances are, you don’t consume enough produce to compensate for the dip in carotenoids.

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