The Humble Banana

As a banana ripens, the antioxidant content increases, Dr David L. Katz, explains in the June 2009 issue of The Oprah Magazine.

Researchers from the University of Innsbruck reported in the 2007 issue of Angewandte Chemie that the ripe fruit contains nonfluorescing chlorophyll catabolytes, or NCCs, highly active antioxidants.



Don't throw away that banana because it's turning brown. It turns out that the brown is a sign that the antioxidant levels have risen.

According to a Japanese Scientific Research, ripe banana with dark patches on yellow skin has the ability to combat abnormal cells.

Hence, the riper the banana the better the anti-cancer quality.