Is Your Olive Oil Overripe?

        If you are among the growing number of health-savvy consumers who deliberately seek out antioxidant-rich foods for their numerous health benefits, take heed!

       According to research, semi-perishable food sources such as green tea and olive oil, both known for their high antioxidant content, gradually lose their antioxidant properties over time.  In the case of green tea, researchers found that quantities of the two most prevalent antioxidants, catechins known as epigallocatechin gallate (EGCG) and Epicatechin gallate (ECG), plummeted by 28 and 51% respectively during the first six months after packaging.    

       In related work, Italian researchers tested several varieties of extra virgin olive oil during the production and packaging processes.  Although antioxidant capacity remained stable for the first three months, by six months, most of the oils had lost about 40 percent of their antioxidant capacity. 

       The take-home message is simple:  to derive maximum health benefits from semi-perishable antioxidant-rich foods, it is best to purchase amounts that you can consume in a short period of time.