A research conducted by Gary Stoner, Ph.D., Professor and Chair of Environmental Health Sciences at Ohio State University, speaks about the sustainability of antioxidant phytochemicals in freeze-dried fruits as much as it is found in fresh fruits. The research focuses on the amount of phytochemicals present in berries and their capacity to ward off cancers when taken in good amount. Facts provide that frozen fresh fruits should not be taken by their shrinked state or light weight but by the release of Vitamin C after their breakdown.
The study focuses on the need to have frozen fresh fruits in desserts, cereals, pancakes, waffles, oats, muffins and breads. The research backed by The American Institute for Cancer Research (AICR)is yet to present a comparative study between the freeze-dried fruits and frozen fresh fruits, so that they can be incorporated in maximum number of food products to increase their functionality.
