Interestingly, a recent study has revealed that ripe fruit contains an array of extremely effective antioxidants. These antioxidants take time to develop and are not present in unripe fruit.
It appears as though a natural decomposing mechanism in fruit causes antioxidant levels to increase. As fruit becomes riper, it becomes more nutritious!
A key to this process is the change in color that occurs as fruits ripen. According to the researchers, fruit undergoes a similar decomposition process as leaves that turn from green to red to yellow to brown. During this color change chlorophyll (which gives leaves and fruits their green color) is released. This activates a series of reactions that increases the activity of the antioxidant within the fruit.
From a nutritional perspective, it might be better to let the fruit ripen until the green has disappeared before you eat it.
Next time you’re about to throw away that 2 week-old banana; just imagine how packed with nutrition it is!
