Mukogawa Women's University Institute for World Health Development, Edagawa-cho, Nishinomiya-shi, Hyogo, Japan.
Int J Food Sci Nutr. 2012 Aug;63(5):530-6. doi: 10.3109/09637486.2011.642342. Epub 2012 Jan 9.
This 2-week interventional study involved a randomized allocation of subjects into three groups: Group A (daily ingestion of 350 g vegetables cooked without water using multi-ply [multilayer-structured] cookware), Group B (daily ingestion of 350 g vegetables; ordinary cookware) and Group C (routine living). Before and after intervention, each subject underwent health examination with 24-h urine sampling. Blood vitamin C significantly increased after intervention from the baseline in Group A (P < 0.01) and Group B (P < 0.05). β-Carotene levels also increased significantly after intervention in Group A (P < 0.01) and Group B (P < 0.01). Oxidized low-density lipoprotein decreased significantly after intervention in Group A (P < 0.01). In Group A, 24-h urinary potassium excretion increased significantly (P < 0.01) and 24-h urinary sodium (Na)/K ratio improved significantly (P < 0.05) after intervention. In conclusion, a cooking method modification with multi-ply cookware improved absorption of nutrients from vegetables and enhanced effective utilization of the antioxidant potentials of vegetable nutrients.
这项为期 2 周的干预研究将受试者随机分为三组：A 组（每日食用 350 克未经水煮的多层烹饪锅烹制的蔬菜）、B 组（每日食用 350 克蔬菜；普通炊具）和 C 组（常规生活）。干预前后，每位受试者均接受健康检查并采集 24 小时尿液样本。A 组（P<0.01）和 B 组（P<0.05）干预后血维生素 C 水平均较基线显著升高。A 组（P<0.01）和 B 组（P<0.01）干预后 β-胡萝卜素水平也显著升高。A 组干预后氧化低密度脂蛋白显著降低（P<0.01）。A 组干预后 24 小时尿钾排泄量显著增加（P<0.01），24 小时尿钠/钾比值显著改善（P<0.05）。总之，采用多层烹饪锅的烹饪方法改良可提高蔬菜营养素的吸收，并增强蔬菜营养素抗氧化能力的有效利用。
