Stored Oils Last Longer if a Natural Antioxidant is Removed
Thursday, August 13, 2009 - 14:56
in Earth & Climate
When exposed to oxygen or stored for long periods, some oils lose healthy properties such as fatty acid levels. Researchers suggest decreasing or removing a natural antioxidant called alpha-tocopherol to reap the full benefits of healthy oils, according to a study in the Journal of Food Science, published by the Institute of Food Technologists.