Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals
2019
Zhao, Chao | Liu, Yuanyuan | Lai, Shanshan | Cao, Hui | Guan, Yi | San Cheang, Wai | Liu, Bin | Zhao, Kewei | Miao, Song | Rivière, Céline | Çapanoğlu, Esra | Xiao, Jianbo
Foods are good sources of vitamins, minerals and dietary fibers as well as phytochemicals, which are beneficial for the human body as nutritional supplements. The nutritional value (crude fibers, crude proteins, crude fats, flavonols, carotenoids, polyphenols, glucosinolate, chlorophyll, and ascorbic acid) and biological or functional properties (antioxidant activity, anticancer activity, or anti-mutagenic activity) of foods can be well retained and protected with the appropriate cooking methods. The chemical, physical and enzyme modifications that occur during cooking will alter the dietary phytochemical antioxidant capacity and digestibility. This paper reviewed the recent advances on the effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals. Furthermore, the possible mechanisms underlying these changes were discussed, and additional implications and future research goals were suggested. The domestic cooking process for improving the palatability of foods and increasing the bioavailability of nutrients and bioactive phytochemicals has been well supported.
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