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

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

ABSTRACT 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 effec...

Full description

Bibliographic Details
Main Authors: Hikmet Can Çubukçu, Nazlı Seda Durak Kılıçaslan, İlker Durak
Format: Article
Language:English
Published: Associação Paulista de Medicina 2019-11-01
Series:São Paulo Medical Journal
Subjects:
Brassica
Garlic
Onions
Antioxidants
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-31802019000500407&tlng=en

Similar Items

Similar Items