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The Life Extension Foundation Forums > LEF Public Forums > Dietary Supplements > Fresh fruits & vegetables vs. superfood powders: Retention or loss of nutrients?  Forum Quick Jump
 
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Tom.
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   Posted 5/30/2010 4:39 PM (GMT -4)    Quote This PostAlert An Admin About This Post.
Fresh fruits & vegetables vs. superfood powders: Retention or loss of nutrients?

Referring to spray-drying, freeze-drying and dehydration and other such methods to produce superfood, vegetable and fruit powders. Not the standardized polyphenolic extracts found in capsules.

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J Food Sci. 2010 Apr;75(3):C311-6.

Retention of antioxidant capacity of vacuum microwave dried cranberry.

Leusink GJ, Kitts DD, Yaghmaee P, Durance T.

Food, Nutrition, and Health, Faculty of Land and Food Systems, Univ. of British Columbia, Vancouver, BC, Canada V6T-1Z4.

Cranberries

"In this study, cranberries were dried by vacuum-microwave drying (VMD), freeze-drying (FD), or hot air-drying (AD), to compare the effects of different drying processes on both physical changes as well as the retention of bioactive components in dried samples . . . In general, vacuum-microwave drying and freeze-drying resulted in similar retention of anthocyanins and antioxidant activity, which were both relatively higher . . . than that recovered from cranberries dried by hot air drying.

http://www.ncbi.nlm.nih.gov/pubmed/20492285

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Anal Chim Acta. 2010 Feb 15;660(1-2):177-82. Epub 2009 Oct 8.

Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin.

de Torres C, Díaz-Maroto MC, Hermosín-Gutiérrez I, Pérez-Coello MS.

Area de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla La-Mancha, Campus Universitario, s/n, 13071 Ciudad Real, Spain.

Grape Skins

"Grape skins are the part of the fruit with the highest amount of volatile and polyphenolic compounds. Volatile compounds give the fruit and other grape derivatives their flavour . . . Both phenolic compounds, anthocyanins and flavonols, were identified in fresh and dehydrated samples, thus resulting in the freeze-drying method being less aggressive than oven-drying methods."

http://www.ncbi.nlm.nih.gov/pubmed/20103160

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J Food Sci. 2010 Jan-Feb;75(1):H5-12.

Effect of dehydration on raspberries: polyphenol and anthocyanin retention, antioxidant capacity, and antiadipogenic activity.

Mejia-Meza EI, Yáñez JA, Remsberg CM, Takemoto JK, Davies NM, Rasco B, Clary C.

SunOpta Fruit Group Inc., Omak, WA 98841, USA.

Raspberries

"Dehydration led to a loss of polyphenols and anthocyanins and antioxidant capacity . . . It was also observed that antioxidant activity was reduced by dehydration."

http://www.ncbi.nlm.nih.gov/pubmed/20492178

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Big Mike
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   Posted 6/1/2010 10:10 AM (GMT -4)    Quote This PostAlert An Admin About This Post.
Does this mean that LEF's Berry Complete product is lacking in the nutrients that one gets from eating the fresh fruit and vegetables?
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Tom.
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   Posted 6/14/2010 11:33 AM (GMT -4)    Quote This PostAlert An Admin About This Post.
Fresh is always the best way but if you're a consumer of green powders you could buy individual dehydrated fruits and vegetables, crumble them up or grind them up in a spice grinder and use them like you'd use a green powder supplement. The data below in the last link shows only 3-5% nutrient loss for low temperature dehydration. This method you could pick and choose what you want. At least you know they are low temperature dehydrated without all the sugars, artificial flavors and fillers like apple fiber and maltodextrin found in many green powders. Read the product reviews.

http://store.honeyvillegrain.com/freezedriedvegetables.aspx

http://store.honeyvillegrain.com/freezedriedfruits.aspx

https://www.usaemergencysupply.com/food_storage/dehydrated_foods.htm

Here is some more information about the dehydration process:

http://ace-nutrition.com/freeze_dried.html

http://attra.ncat.org/attra-pub/summaries/dehydrate.html

http://attra.ncat.org/attra-pub/dehydrate.html

Nutrient loss comparison USDA Handbook:

Interesting, only 3-5% loss of nutrients for dehydration methods.

http://www.aaoobfoods.com/nutrientlosscomparison.htm
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