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Microwaving kills health benefits
October 13, 2003Broccoli loses as much as 97% of some antioxidants when microwaved.
13 October 2003: Certain methods of preparation and cooking can cause vegetables to lose their cancer-fighting compounds according to new evidence published in the Journal of the Science of Food and Agriculture.
A study investigating various cooking methods of broccoli concluded that microwaving is the clear loser: microwaved broccoli had lost 97%, 74% and 87% of three major antioxidant compounds*. By stark comparison, steamed broccoli had lost only 11%, 0% and 8%, respectively, of the same antioxidants.
Dr Cristina Garcia-Viguera, co-author of the study, explains these results: "Most of the bioactive compounds are water soluble; during heating they leach in a high percentage to the cooking water, reducing their nutritional benefits in the foodstuff. Because of this it is recommended to cook vegetables in the minimum amount of water (as in steaming), in order to retain their nutritional benefits."
This discovery is supported by evidence from another study being published simultaneously in JSFA. Researchers in Finland, VTT Biotechnology, observed the effects of preparation and storage upon various bioactive compounds in frozen vegetables. They found that the blanching of vegetables prior to freezing caused losses of up to a third of their antioxidant content. Dr Riitta Puupponen-Pimi'¤, co-author of the study, pointed out that the effects of blanching were largely plant species-dependent. Slight further losses occurred during frozen storage, though most bioactive compounds, including antioxidants, were quite stable during storage.
Antioxidant compounds, which are naturally prevalent in many vegetables, have protective effects within the body, eliminating harmful free radicals. Free radicals are highly volatile molecules that damage the DNA of cells and can cause serious diseases such as cancer and heart disease. While a healthy diet should contain more than enough antioxidants, how food is prepared and cooked may be just as important as what is eaten.
John Wiley & Sons
Antioxidants Current Events and Antioxidants News RSSDrink brewed tea to avoid tooth erosion
Today, the average size soft drink is 20 ounces and contains 17 teaspoons of sugar. More startling is that some citric acids found in fruit drinks are more erosive than hydrochloric or sulfuric acid-which is also known as battery acid.
Understanding how oxidative stress impairs endothelial progenitor cell function
Although its been over a decade since endothelial progenitor cells or EPCs, cells that circulate in the blood repairing and replacing the cells that line blood vessels, were identified, the field is still evolving.
Vitamin C lowers levels of heart disease biomarker, finds study, adds to debate of health benefits
A new study led by researchers at the University of California, Berkeley, adds to the evidence that vitamin C supplements can lower concentrations of C-reactive protein (CRP), a central biomarker of inflammation that has been shown to be a powerful predictor of heart disease and diabetes.
SNPs affect folate metabolism in study of Puerto-Rican adults
Researchers at Tufts University have gained further understanding of the genomic basis for altered folate metabolism and the content of uracil in blood DNA.
Vitamins E and C supplements not effective for prevention of cardiovascular disease in men
Neither vitamin E nor vitamin C supplements reduced the risk of major cardiovascular events in a large, long-term study of male physicians, according to a study in the November 12 issue of JAMA.
New hybrid plants could prompt more prodigious pepper production in Southwest
By themselves or as an ingredient in a variety of foods, including salsa, America's top-selling condiment, peppers have found a warm spot in the hearts and stomachs of U.S. consumers.
Mounting evidence shows health benefits of grape polyphenols
A growing body of research data suggests that consuming foods rich in polyphenols from grapes, including red wine, helps reduce the risk of heart disease, according to a review article in the November issue of Nutrition Research.
Grapes may aid a bunch of heart risk factors, animal study finds
Could eating grapes help fight high blood pressure related to a salty diet? And could grapes calm other factors that are also related to heart diseases such as heart failure? A new University of Michigan Cardiovascular Center study suggests so.
First comprehensive genomic study of common cold reveals new treatment targets
Today, scientists from Procter & Gamble (P&G), the University of Calgary and the University of Virginia announced results from the first study to examine the entire human genome's response to the most common cold virus, human rhinovirus.
Purple tomatoes: The richness of antioxidants against tumors
Researchers from the John Innes Centre in Norwich, Great Britain, in collaboration with other European centres participating to the FLORA project, have obtained genetically modified tomatoes rich in anthocyanins, a category of antioxidants belonging to the class of flavonoids.
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