Categories of dried fruits excellent in vitro and in vivo antioxidants
dried fruits vivo antioxidants
According to research, it has been substantiated that there are different categories of dried fruits excellent in vitro and in vivo antioxidants. Fruits like Dates, Plums and Figs have been categorized as some of the dried fruits excellent in vitro and vivo antioxidants. However, accessibility is determined by the production process. Processing towards production of dried fruits tends to interfere with the phenols in the fruits which cannot compare with the original vitamin C and E. during the research process, it was substantiated that Figs had increased antioxidant capacity of up to four hours making them a better alternative towards taking carbonated drinks.
Further research substantiated that Figs are vivo antioxidants and in America they are highly recommended in human consumption in the category of dried fruits perceived to present the same benefits. If you compare what you access in fresh fruits, you will realize that dried fruits have higher quality of phenol antioxidants making them excellent in vitro and in vivo antioxidants which are recommended in human diet. The reasons for these recommendations are that humans have always been known to take snacks in order to reduce craving of hunger which are connected with extreme calories and other negative health effects.
