How to prevent an avocado from oxidizing

Read in EnglishYou have probably noticed that when you cut an avocado, it starts to turn brown after a while. This does not mean that the avocado is spoiled or no longer good; it is simply a natural reaction of the components present in this food.As you may know, Mexican avocados are a very healthy food, as they provide around 20 vitamins, minerals, antioxidants, and phytonutrients. Among all those components are phenols and enzymes, which acquire a brown hue when exposed to oxygen.To prevent the avocado from turning dark, what you need to do is stop the oxidation process from occurring. But don't worry, preventing an avocado from oxidizing is much simpler than it seems. Follow these tips to keep your avocado fresh for longer:LemonLemon juice is a strong antioxidant, so adding a few drops to your avocado preparation can help slow down the oxidation process. If you add lemon juice right after cutting the avocado, it can keep its natural color for longer.PlasticA quite simple option that will keep both cut avocados and avocado preparations in good condition is plastic. All you have to do is gently cover the surface with plastic wrap. Make sure there are no air bubbles left to prevent some areas from oxidizing.OilIf you are going to prepare baked or grilled avocados, there is another way to prevent them from turning brown. Immediately after cutting them, brush the surface of the avocado with vegetable oil. This thin layer of protection will prevent the avocado from starting to oxidize.Put these recommendations into practice and make your avocados look perfect for longer. Remember that Mexican avocados are practically the only fruit that contains monounsaturated fat, and they contain no sodium, cholesterol, or trans fats. Replacing saturated or trans fats with unsaturated fats is associated with a reduced risk of cardiovascular diseases. This makes Mexican avocados a healthy alternative for snacks between meals and a great ally for heart health.