Processed sweet corn has higher antioxidant activity.

@article{Dewanto2002ProcessedSC,
  title={Processed sweet corn has higher antioxidant activity.},
  author={Veronica Dewanto and Xianzhong Wu and Rui Hai Liu},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 17},
  pages={
          4959-64
        }
}
Processed fruits and vegetables have been long considered to have lower nutritional value than the fresh produce due to the loss of vitamin C during processing. Vitamin C in apples has been found to contribute <0.4% of total antioxidant activity, indicating most of the activity comes from the natural combination of phytochemicals. This suggests that processed fruits and vegetables may retain their antioxidant activity despite the loss of vitamin C. Here it is shown that thermal processing at… Expand

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