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Effects of domestic cooking on flavonoids in broccoli and calculation of retention factors

The flavonoid contents in vegetables are strongly influenced by domestic cooking. The objective of this study was to evaluate the effects of domestic cooking on the structurally complex flavonoids in broccoli. Raw broccoli was cooked by boiling, steaming and microwaving. Seven kaempferol (Km) glycos...

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Detalles Bibliográficos
Autores principales: Wu, Xianli, Zhao, Yang, Haytowitz, David B., Chen, Pei, Pehrsson, Pamela R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6407093/
https://www.ncbi.nlm.nih.gov/pubmed/30899833
http://dx.doi.org/10.1016/j.heliyon.2019.e01310