Ready to leave?
Oops ! Condition name you have entered is invalid.
You are now leaving Aposbook.com and going to an external site managed by another organization.
Please confirm your email address and try to login again.
This account has been deleted. do you want to restore it?
A verification link will be sent to within the next 2 minutes. Please click it to validate your e mail.
*If you didn't get the link, please check your spam folder
You are now a registered user.
Once you log in, you can use our search tool to find all the natural solutions for any health condition. Plus, you can discuss, ask questions, and share your point of view about various topics.
We highly encourage you to write reviews and testimonials about any natural solution you have tried. Regardless of whether the solution was effective or not, we urge you to remain authentic and objective. Our ultimate aim is to help each other learn the truth about each solution. You can also add content you may find interesting in the library center section.
Together, we can contribute to our community’s knowledge.
Sincerely,
The Aposbook Team
A validation link will be sent to you by email. Please confirm your address to log in
*If you didn't get the link, please check your spam folder
Please log in to use this feature
Your account has been suspended because you have violated our code of conduct. If you think this was a mistake, you can contact us by email at: support@aposbook.com "Contact us" form.
Success! Thank you for your feedback. Your contribution can make a difference. Together we can help each other.
F Vallejo, FA Tomás‐Barberán, C García‐Viguera
First published: 15 October 2003
Abstract
Total flavonoid and individual hydroxycinnamoyl derivative (sinapic and caffeoyl‐quinic acid derivative) contents were evaluated in the edible portions of freshly harvested broccoli (cv Marathon inflorescences) before and after cooking and in the cooking water. High‐pressure boiling, low‐pressure boiling (conventional), steaming and microwaving were the four domestic cooking processes used in this work. The predominant sinapic acid derivatives were identified as 1,2,2′‐trisinapoylgentiobiose and 1,2′‐disinapoyl‐2‐feruloylgentiobiose. In addition 1,2‐diferuloylgentiobiose and 1‐sinapoyl‐2,2′‐diferuloylgentiobiose were also identified in broccoli inflorescences. The results showed large differences among the four treatments in their influence on flavonoid and hydroxycinnamoyl derivative contents in broccoli. Clear disadvantages were detected when broccoli was microwaved, namely high losses of flavonoids (97%), sinapic acid derivatives (74%) and caffeoyl‐quinic acid derivatives (87%). Conventional boiling led to a significant loss of flavonoids (66%) from fresh raw broccoli, while high‐pressure boiling caused considerable leaching (47%) of caffeoyl‐quinic acid derivatives into the cooking water. On the other hand, steaming had minimal effects, in terms of loss, on both flavonoid and hydroxycinnamoyl derivative contents. Therefore we can conclude that a greater quantity of phenolic compounds will be provided by consumption of steamed broccoli as compared with broccoli prepared by other cooking processes.
Microwave Radiation
Do Microwaves Actually Lower Your Nutrients in Food?
Influence of Heating on the Anticancer Properties of Garlic