Gooseberries contains high levels of phytochemicals, which have been reported in several studies to prevent oxidative stress that can cause cancer and heart disease. Gooseberry skin could potentially be a source of natural colorants and antioxidants for use in food manufacturing.
The researchers from the department of food science, food engineering school, Campinas State University in Brazil were the first to study the nutritional composition and antioxidant capacity of the gooseberry fruit.
Read the Journal of Food Science abstract here
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