My friend was telling me about a habit in the Spanish culture (I'm not sure if it's done elsewhere as well) of leaving the avocado seed inside when making guacamole. The claim is that if you leave the seed inside the guacamole, something in the seed prevents the guacamole from browning.
I'm a little skeptical - I thought that the browning was due to oxidization. If that's the case, then I don't see how a seed could help in preventing oxidization. Am I missing something? Is this true, or just a myth?