![]() β-carotene, ascorbic acid and vitamins E and K) in vegetables. The objectives of this study were to investigate the effect of different cooking methods including blanching, boiling, microwaving, and steaming, on the content and true retention of vitamins (i.e. The true retention is an important component defining the ultimate importance of vitamins in the consumed vegetables. Therefore, it is necessary to establish nutritional information on the retention of vitamins from vegetables by the different processing methods. Additionally, cooking or heat treatments can have a significant impact on the content of vitamins, and lead to an inaccurate estimation of nutrient intake. However, whilst several studies have focused on how cooking changes the nutritional components and phytochemical content of vegetables, few have investigated the true retention of vitamins following exposure to different cooking methods. It is well known that cooking alters the nutritional value of fresh vegetables. Prior to consumption, vegetables are usually cooked using heat treatments such as steaming, blanching, boiling, and microwaving. Therefore, consumption of vegetables has rapidly increased in recent years due to their health benefits. ![]() Several epidemiological studies have suggested that diets rich in vegetables are associated with reduced risks of chronic diseases. Vegetables are excellent sources of vitamins including β-carotene (provitamin A), ascorbic acid, and vitamins E and K. ![]() In detail, ascorbic acid and α-tocopherol have anti-aging and redox state regulation effects as powerful antioxidants, α-tocopherol and β-carotene could be synergistic antioxidants and may prevent several cancers, and vitamin K intake is associated with reduced cardiovascular disease and vascular calcification. ![]() Many reports have also found various health benefits of vitamins. Although vitamins are usually needed in minute amounts for normal physiological functions such as maintenance, growth, and development, insufficient intake of vitamins gives rise to specific deficiency syndromes. Vitamins are organic compounds and vital nutrients that cannot be synthesized and thus must be obtained through the diet. ![]()
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