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Stored breast milk loses antioxidants

Refrigerated or frozen breast milk loses its antioxidant capacity over time.

Stored breast milk loses antioxidants

Refrigerated or frozen breast milk loses its antioxidant capacity over time. Researchers from the Robert Wood Johnson Medical School, New Jersey, USA found that in order to preserve the antioxidant activity of human milk, storage time should be limited to 48 hours at refrigerator temperature. The investigators obtained breast milk samples within 24 hours of delivery from 16 women. Antioxidant capacity was measured immediately and after being stored at -20 degrees or -4 degrees Centigrade for 2 days and 7 days. Results were expressed in units called 'Trolox equivalent antioxidant capacity'. Fresh milk exhibited 1.66 Trolox equivalent antioxidant capacity, which declined to 1.58 units after refrigeration for 48 hours and 1.48 units after 7 days. Antioxidant capacity dropped even more after freezing and thawing, to 1.34 units at 7 days. The effects of storage were similar for samples obtained from mothers who delivered at term and those who delivered prematurely. The antioxidant capacity of five samples of formula milk was also measured and it was found that it did not decline from its initial capacity of 1.07 units after refrigeration or freezing. Preterm infants are born relatively deficient in antioxidant defences, and ingesting human milk rapidly increases antioxidant concentrations. Increased antioxidant protection is believed to protect these susceptible babies from a number of disorders.
Archives of Disease in Childhood, Fetal and Neonatal Edition,
October 2004
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