Kiwi supermarket spend on frozen fruit has risen 21.5 per cent in the last year and this winter looks like upping the ante even further as research demonstrates that some fruits are just as packed with health benefits frozen

or fresh.

The hero of the bunch is the blueberry, with new studies making it clear that we can safely freeze blueberries without doing damage to their status as phytonutrient superstars.

There’s no question about the delicate nature of many antioxidant nutrients found in blueberries, including many different types of anthocyanins, the pigments that give many foods shades like blue, purple, and red. Fresh or frozen they contain to flourish however, making frozen blueberries a pantry essential for baking, sauces, smoothies and more. Included in blueberry anthocyanins are malvidins, delphinidins, pelargonidins, cyanidins, and peonidins. In addition to their anthocyanins, blueberrries also contain hydroxycinnamic acids (including caffeic, ferulic, and coumaric acid), hydroxybenzoic acids (including gallic and procatechuic acid), and flavonols (including kaempferol, quercetin and myricetin).

Blueberries also contain the unique, phenol-like antioxidants pterostilbene and resveratrol, which is garnering a huge buzz in the health and beauty industries right now. Blueberries are also a very good source of vitamin K, vitamin C, and manganese and a good source of fibre and copper.

After freezing blueberries at temperatures of -17°C or lower for periods of time between 3-6 months, researchers have discovered no significant lowering of overall antioxidant capacity or anthocyanin concentrations. These findings are great news for anyone who has restricted access to fresh blueberries at certain times of the year but can find them in the freezer section of the supermarket, meaning whole body antioxidant support all year round.

Story by :  Blueberries New Zealand

 

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