A new study has revealed that liquids can dramatically increase the antioxidant content of spinach. Researchers from the University of North Carolina at Chapel Hill have developed a method to extract more of the antioxidants present in spinach, significantly increasing the total antioxidant content. The method involves soaking the spinach in a liquid solution and then boiling it, which allows the antioxidants to be released into the liquid. The resulting liquid can then be used as a supplement or added to other recipes to increase their nutritional value. This discovery has the potential to revolutionize the way we consume spinach, making it easier and more efficient to get the health benefits of this superfood.

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source: Phys.org