Foods, Volume 8, Issue 7 (July 2019) – 52 articles
Cover Story (view full-size image): Cruciferous vegetables (Brassicaceae fam.) are of great interest due to their antioxidant and anti-inflammatory activity, related to the presence of glucosinolates (GLS) and their hydrolysis derivatives, the isothiocyanates (ITC). Nevertheless, these compounds are quite unstable under common domestic cooking conditions. In this work, the influence of several cooking practices, on the degradation of GLS and ITC in broccolini and kale, was evaluated. The results revealed that stir-frying and steaming were suitable techniques to preserve GLS and ITC (> 50% retention), while boiling was deleterious for these bioactive compounds (20–40% retention of the uncooked samples). Accordingly, the appropriate cooking method should be considered an important factor to maintain the health-promoting effects in these trending Brassica foods. View this paper
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