In the US in Rice University (Houston, Texas), a group of biology scientists came to curious conclusions. According to their observations, fruits and vegetables do not die at the moment when they were torn from the branches of the plant, but continue to live for several days.
In the body of the fetus, chemical and biological processes continue to pass, for example, daily fluctuations in the level of release of substances that are responsible for protecting the plant from pests. Namely, these substances, which repel caterpillars and their larvae, are very useful for human health.
Scientists-biologists of this university even earlier discovered that the plant began to intensively isolate scaring components a couple of hours before dawn, as at this time insect pests begin their meal. The research was carried out on a group of cruciferous vegetables (cabbage, radish, broccoli, turnip and others). These plants for scare off pests release antioxidants – glucosinolates, which form their sharp, tart taste and aroma of plants of the cruciferous family. These substances, when eaten by humans, have brightly expressed anti-cancer properties.
In order to maintain the maximum concentration of glucosinolates and get the most beneficial effect on health, do not break their biological rhythms. This is easy enough to achieve if the storage alternate light and dark time of the day for vegetables. Carrying out experiments with cabbage, scientists from Rice University came to an interesting conclusion: if you store cabbage in the light of day in the light, and at night store in a dark place, the concentration of antioxidant-glucosinolate in the leaves is several times higher than that of those heads that Were stored without observing biological clocks. A similar effect is also observed in spinach, carrots, zucchini and even in blueberries.