Avocados are all about compromise. One moment they’re green and barely edible and another moment they’re overripe. Eating avocados needs caution and note the following reasons why you should stop taking imperfect avocados. Oxidation Like apples left out too long and some orange wines, browned avocado flesh is the result of oxidization. And like other fruits that brown, avocados contain an enzyme called polyphenol oxidase. This enzyme catalyzes phenols, a class of compounds found in avocados, into quinones, which are capable of joining smaller molecules together into long chains. (Otherwise known by their less technical name: gross, browned avocado bits.) This process actually enables avocados to last longer, as quinones are toxic to the bacteria that cause rot, but it shortens the window of time they can be actually enjoyed. Tip: it's best to eat avocados as soon as possible once cut, or keep them in airtight containers so that they don’t suffer from damage from oxygen. ...