Tags

Type your tag names separated by a space and hit enter

Effects of different cooking methods on health-promoting compounds of broccoli.
J Zhejiang Univ Sci B. 2009 Aug; 10(8):580-8.JZ

Abstract

The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli.

Authors+Show Affiliations

Department of Horticulture, Zhejiang University, Hangzhou 310029, China.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19650196

Citation

Yuan, Gao-feng, et al. "Effects of Different Cooking Methods On Health-promoting Compounds of Broccoli." Journal of Zhejiang University. Science. B, vol. 10, no. 8, 2009, pp. 580-8.
Yuan GF, Sun B, Yuan J, et al. Effects of different cooking methods on health-promoting compounds of broccoli. J Zhejiang Univ Sci B. 2009;10(8):580-8.
Yuan, G. F., Sun, B., Yuan, J., & Wang, Q. M. (2009). Effects of different cooking methods on health-promoting compounds of broccoli. Journal of Zhejiang University. Science. B, 10(8), 580-8. https://doi.org/10.1631/jzus.B0920051
Yuan GF, et al. Effects of Different Cooking Methods On Health-promoting Compounds of Broccoli. J Zhejiang Univ Sci B. 2009;10(8):580-8. PubMed PMID: 19650196.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of different cooking methods on health-promoting compounds of broccoli. AU - Yuan,Gao-feng, AU - Sun,Bo, AU - Yuan,Jing, AU - Wang,Qiao-mei, PY - 2009/8/4/entrez PY - 2009/8/4/pubmed PY - 2009/10/15/medline SP - 580 EP - 8 JF - Journal of Zhejiang University. Science. B JO - J Zhejiang Univ Sci B VL - 10 IS - 8 N2 - The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli. SN - 1862-1783 UR - https://www.unboundmedicine.com/medline/citation/19650196/Effects_of_different_cooking_methods_on_health_promoting_compounds_of_broccoli_ L2 - http://www.jzus.zju.edu.cn/article.php?doi=10.1631/jzus.B0920051 DB - PRIME DP - Unbound Medicine ER -