Studies: Antioxidants lose potency if food is stored too long

04/3/2009 | HealthDay News

Two studies show that the health benefits of antioxidant-rich foods decrease during storage. Green tea and olive oils stored unopened and not exposed to light or moisture showed dramatic drops in antioxidant activity within six months.

View Full Article in:

HealthDay News

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY