Freezing blueberries improves antioxidant availability
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.
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Freezing blueberries improves antioxidant availability
July 22, 2014 · by · in Nutritional News · Tags: actually-improves, antioxidants, availability, blueberries, color, diet, eaten, freezing-the-blueberries, oncalldiets, skin, the-color, the-skin, whether-eaten
