Even if excellent in taste, dairy and fruit amalgams should be avoided.

Scientific studies in recent years suggest that antioxidants found in tea and berries such as blueberries and cranberries are the key to slowing down the aging process and preventing or reducing diseases such as Alzheimer’s, Parkinson’s, cancer and cardiovascular disease. Foods containing these compounds should therefore make up a large part of the daily diet. As a result of these studies, the consumption of berries has increased significantly. They are found in their natural state, dried, in juice, compote and also mixed with dairy products such as yogurt and ice cream. Although excellent in taste, these dairy/fruit amalgams should be avoided because milk proteins negatively affect phenols and polyphenols, active compounds found in plants that provide antioxidant benefits.

In a recently published study, researchers added a strawberry preparation to yogurt and found an immediate decrease in total antioxidant activity of 23%. It was the same with blueberry, pomegrenade but also with tea. In the case of green tea, the most noticeable decrease is that of catechin and epicatechin with a loss of 60% each. These compounds are behind the protective effects of green tea, and are also found in coffee and cocoa. This is what would explain why dark chocolate has a much stronger antioxidant content than milk chocolate. It would be the same with black tea which would be as powerful as green tea but is usually taken with a hint of milk.

Phytonutrient Canada

Sources:

• J Agric Food Chem. 2014 Jul 9;62(27):6417-25. doi: 10.1021/jf501503h. Epub 2014 Jun 26.

Antioxidant activity and protein-polyphenol interactions in a pomegranate (Punica granatum L.) yogurt.

Trigueros L¹, Wojdyło A, Sendra E.

• Antioxidant activity of blueberry fruit is impaired by association with milk.

Serafini M¹, Testa MF, Villaño D, Pecorari M, van Wieren K, Azzini E, Brambilla A, Maiani G.

• Addition of milk prevents vascular protective effects of tea.

Lorenz M¹, Jochmann N, von Krosigk A, Martus P, Baumann G, Stangl K, Stangl V.

• Effect of High-Pressure Processing and Milk on the Anthocyanin Composition and Antioxidant Capacity of Strawberry-Based Beverages