Inhibitions can act in three ways: 1  Inactivation towards the enzyme (acting directly on the enzyme) 2  Inactivation towards substrate (removing the substrate like oxygen or phenolic compounds) 3  Inactivation towards the product (changing the product composition)
Vitamin A (Fat soluble): wheat grass, apricots, romaine lettuce, cantaloupe, mangoes, carrots, raw & juiced, nectarines, collard greens, peaches, hot chili peppers, leaf lettuce, pumpkins, sweet potatoes, spinach, red peppers, yams, tuna, turnip, beet greens, butternut squash, fish & eggs.itamin K (Fat Soluble): Green leafy vegetables including spinach, kale, cauliflower, broccoli & wheat grass. Vitamin K2 high-fat dairy products from grass-fed cows, liver and other organs, as well as egg yolks.
Choose the freshest looking lettuce for storing. Photo Credit anna1311/iStock/Getty Images. Romaine lettuce's high water content means there is no long-term preservation method suitable for making the lettuce last longer. Drying, canning and freezing all produce inedible results. For the best nutritional value, romaine lettuce is best served when it's fresh, green and crisp. Storing the lettuce in a refrigerator is the best option for preserving it, although there are a few other measures that can be taken to ensure romaine lettuce lasts as long as possible.