Effects of Some Domestic Cooking Methods on Antioxidant Activity, Flavonoids and other Phytochemicals Content

Epidemiological studies indicate that regular consumption of fruits and vegetables may reduce the risks of many degenerative diseases like cancer, cardiovascular disease, cataract etc. This is attributed mainly to the intake of dietary polyphenols. They are the most abundant antioxidants in our diet. Polyphenols exhibit a wide range of pharmacological and medicinal properties, including anti-inflammatory, anticarcinogenic, vasodilatory actions; which have been mostly attributed to their free radical scavenging, metal chelating, and antioxidant activities. Data of vegetable composition are usually determined on raw material; however, for nutritional purposes it should be considered that most of them are cooked in different ways before consumption. These cooking processes would bring about a number of changes in the physical characteristics, chemical composition of vegetables and may have an influence on the bioavailability of polyphenols and indirectly on human health. Therefore, the present study reviewed the effects of different cooking methods on antioxidant activity, phenolics and other phytochemicals content in most common vegetables.