Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling

Lipophilic antioxidants are essential components, which have been pointed as bioactive beneficial for human health. This study aimed at evaluating the effect of domestic cooking (boiling, steaming) on the main carotenoids (lutein and β-carotene) and tocols in four different green leafy vegetables: S...

Descripción completa

Detalles Bibliográficos
Autores principales: Fratianni, Alessandra, D’Agostino, Annacristina, Niro, Serena, Bufano, Annarita, Paura, Bruno, Panfili, Gianfranco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145054/
https://www.ncbi.nlm.nih.gov/pubmed/33924885
http://dx.doi.org/10.3390/foods10050960

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145054/
https://www.ncbi.nlm.nih.gov/pubmed/33924885
http://dx.doi.org/10.3390/foods10050960

Ejemplares similares