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Plants for Human Health Institute
PhytoMedicine
Plants for Human Health Institute

Phytochemical Cooking Guide

Phytochemical Cooking Guide with Citations

Citations

Anthocyanins

  1. Ávila, S., Zalamanski, S., Tanikawa, L. M., Kruger, C. C. H., & Ferreira, S. M. R. (2023). Influence of cooking methods on in vitro bioaccessibility of phenolics, flavonoids, and antioxidant activity of red cabbage. Plant Foods for Human Nutrition, 78(1), 124-131.
  2. Cordeiro, T., Fernandes, I., Pinho, O., Calhau, C., Mateus, N., & Faria, A. (2021). Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition. International Journal of Gastronomy and Food Science, 24, 100316.
  3. Liang, Z., Huang, Y., Zhang, P., & Fang, Z. (2023). Impact of fermentation on the structure and antioxidant activity of selective phenolic compounds. Food Bioscience, 56, 103147.
  4. Pashazadeh, H., Redha, A. A., Johnson, J. B., Koca, I., & Ertugay, M. F. (2024). Microwave drying of black rosehip (Rosa pimpinellifolia L.) fruit: Optimization for enhanced anthocyanin content and analysis of physicochemical properties and bioaccessibility. Journal of Food Composition and Analysis, 132, 106316.

Carotenoids

  1. Cakir, M. A., & Helvacioglu, I. (2023). Bioavailability and health effects of some carotenoids by different cooking methods. International Journal of Gastronomy Research, 2(2), 70-77.
  2. de Castro, N. T., de Alencar, E. R., Zandonadi, R. P., Han, H., Raposo, A., Ariza-Montes, A., … & Botelho, R. B. A. (2021). Influence of cooking method on the nutritional quality of organic and conventional Brazilian vegetables: A study on sodium, potassium, and carotenoids. Foods, 10(8), 1782.
  3. Diamante, M. S., Vanz Borges, C., Minatel, I. O., Jacomino, A. P., Basílio, L. S. P., Monteiro, G. C., Corrêa, C. R., de Oliveira, R. A., & Pace Pereira Lima, G. (2021). Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower. Food Chemistry, 340, 127901.
  4. Neves, B. V., Mesquita, L. M. D. S., Murador, D. C., Cheberle, A. I. D. P., Braga, A. R. C., Mercadante, A. Z., & de Rosso, V. V. (2021). Improvement of bioactive compound levels, antioxidant activity, and bioaccessibility of carotenoids from Pereskia aculeata after different cooking techniques. ACS Food Science & Technology, 1(7), 1285-1293.

Isothiocyanates

  1. Orlando, P., Nartea, A., Silvestri, S., Marcheggiani, F., Cirilli, I., Dludla, P. V., Fiorini, R., Pacetti, D., Loizzo, M. R., Lucci, P., & Tiano, L. (2022). Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of Brassica oleracea L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement?. Antioxidants (Basel, Switzerland), 11(2), 209.
  2. Panduang, T., Phucharoenrak, P., Karnpanit, W., & Trachootham, D. (2023). Cooking Methods for Preserving Isothiocyanates and Reducing Goitrin in Brassica Vegetables. Foods (Basel, Switzerland), 12(19), 3647.
  3. Sun, J., Wang, Y., Pang, X., Tian, S., Hu, Q., Li, X., Liu, J., Wang, J., & Lu, Y. (2021). The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables. Food Chemistry, 360, 130007.