Home food preparation techniques impacted the availability of natural antioxidants and bioactivities in kale and broccoli.

Auteur(s) :
Wang J., Li Y., Luo Y., Gao B., Yu L., Wang TTY., Yu LL.
Date :
Jan, 2018
Source(s) :
Food & function. #9:1 p585-593
Adresse :
Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA. lyu5@umd.edu.

Sommaire de l'article

This study evaluated the effects of grinding and chopping with/without microwaving on the health-beneficial components, and antioxidant, anti-inflammation and anti-proliferation capacities of commercial kale and broccoli samples. The availability of indole-3-carbinol (I3C) was evaluated using high-performance liquid chromatography. The total phenolic contents, the scavenging activities against DPPH, oxygen, hydroxyl and ABTS cation radicals, and cell-based antioxidant activities were determined for the antioxidant capacities. The results indicated that chopping released the least nutraceutical components and antioxidant compounds. Microwaving had no effect on the I3C release from kale, but resulted in an elevated (more than 2-fold) release of I3C from broccoli. In addition, the choice of a blender affected the availability of the anti-proliferative compounds from the vegetables, while it had no effect on the availability of their anti-inflammatory compounds. In summary, different food preparation methods could strongly impact the availability of bioactive factors in the selected vegetables. These findings suggest that choosing an appropriate food processing method for each vegetable might be critical to obtain desirable health-beneficial effects.

Source : Pubmed
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