A recent study has revealed that the more ripe fruits are, the more antioxidants they pose [1]. It was shown that the natural decomposition in fruits caused the antioxidants levels to increase.
Fruits undergo a similar decomposition process as leaves that turn from green to red to yellow to brown. During this colour change process chlorophyll (pigment which gives leaves and fruits the green colour) is replaced with nonfluorescing chlorophyll catabolytes (NCC), especially in the peel and the flesh immediately below it. NCCs (which are colourless decomposition products) are highly active antioxidants—making them potentially very healthy.
So the next time you decide to throw out those old squishy fruits; just imagine how pack full of nutrition they are.
Reference
1. Colorless Tetrapyrrolic Chlorophyll Catabolites in Ripening Fruit Are Effective Antioxidants, Angewandte Chemie International Edition 2007, 46, 8699–8702
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Ripe Fruit Have More Antioxidants
