Danesi F, Bordoni A
Research Center on Nutrition and Vitamins, Dept. of Biochemistry G. Moruzzi, Univ. of Bologna, Via Irnero, 48-40126 Bologna, Italy.
J Food Sci. 2008 Aug;73(6):H109-12. doi: 10.1111/j.1750-3841.2008.00826.x.
In this study, we analyzed the modifications of antioxidant activity consequent to 3 typical home cooking practices (steaming, boiling, and microwave cooking) in fresh and home frozen vegetables. Six different vegetable species were examined: carrots (Daucus carota L.), zucchini (Cucurbita pepo L.), tomatoes (Solanumn lycopersicum L.), green beans (Phaseolus vulgaris L.), peas (Pisum sativum L.), and yellow peppers (Capsicum annuum L.). All vegetables were conventional products and were analyzed in season to minimize differences due to agricultural practice and storage. Cooking and freezing are generally regarded as destructive to antioxidants, and this has fostered a belief among many consumers that raw vegetables are nutritionally superior to their frozen and/or cooked forms. In the current study, we provide evidence that this is not always the case.
在本研究中，我们分析了新鲜蔬菜和家庭冷冻蔬菜经三种典型家庭烹饪方式（蒸、煮和微波烹饪）后抗氧化活性的变化。我们检测了六种不同的蔬菜品种：胡萝卜（胡萝卜属）、西葫芦（西葫芦属）、番茄（番茄属）、四季豆（菜豆属）、豌豆（豌豆属）和黄椒（辣椒属）。所有蔬菜均为常规产品，并在当季进行分析，以尽量减少农业种植方式和储存造成的差异。烹饪和冷冻通常被认为会破坏抗氧化剂，这使得许多消费者认为生蔬菜在营养方面优于冷冻和/或烹饪后的蔬菜。在本研究中，我们提供了证据表明情况并非总是如此。
