Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion. An experimental in vitro study

BACKGROUND: Vegetables have some beneficial effects on human health due to their antioxidant compounds, like polyphenols. Cooking leads to many physical and chemical changes to plant structure that can alter the phytochemical compounds of vegetables. OBJECTIVES: To investigate the effects of heat tr...

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Detalles Bibliográficos
Autores principales: Çubukçu, Hikmet Can, Kılıçaslan, Nazlı Seda Durak, Durak, İlker
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Associação Paulista de Medicina - APM 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9745828/
https://www.ncbi.nlm.nih.gov/pubmed/31721940
http://dx.doi.org/10.1590/1516-3180.2019.004406082019

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9745828/
https://www.ncbi.nlm.nih.gov/pubmed/31721940
http://dx.doi.org/10.1590/1516-3180.2019.004406082019

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