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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Associação Paulista de Medicina - APM
2019
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| Materias: | |
| 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 |