Baenas Nieves, Marhuenda Javier, García-Viguera Cristina, Zafrilla Pilar, Moreno Diego A
Institute of Nutritional Medicine, University Medical Center Schleswig-Holstein, Campus Lübeck, Ratzeburger Allee 160, 23538 Lübeck, Germany.
Faculty of Health Sciences, Department of Pharmacy, Universidad Católica San Antonio de Murcia (UCAM), Campus de los Jerónimos, Guadalupe, E-30107 Murcia, Spain.
Foods. 2019 Jul 12;8(7):257. doi: 10.3390/foods8070257.
vegetables are of great interest due to their antioxidant and anti-inflammatory activity, being responsible for the glucosinolates (GLS) and their hydroxylated derivatives, the isothiocyanates (ITC). Nevertheless, these compounds are quite unstable when these vegetables are cooked. In order to study this fact, the influence of several common domestic cooking practices on the degradation of GLS and ITC in two novel spp.: broccolini ( var Group x Group) and kale ( var. L.) was determined. On one hand, results showed that both varieties were rich in health-promoter compounds, broccolini being a good source of glucoraphanin and sulforaphane (≈79 and 2.5 mg 100 g fresh weight (F.W.), respectively), and kale rich in glucoiberin and iberin (≈12 and 0.8 mg 100 g F.W., respectively). On the other hand, regarding cooking treatments, stir-frying and steaming were suitable techniques to preserve GLS and ITC (≥50% of the uncooked samples), while boiling was deleterious for the retention of these bioactive compounds (20-40% of the uncooked samples). Accordingly, the appropriate cooking method should be considered an important factor to preserve the health-promoting effects in these trending .
蔬菜因其抗氧化和抗炎活性而备受关注，这归因于硫代葡萄糖苷（GLS）及其羟基化衍生物异硫氰酸盐（ITC）。然而，这些蔬菜烹饪时这些化合物相当不稳定。为了研究这一情况，测定了几种常见家庭烹饪方式对两种新蔬菜品种：嫩茎花椰菜（品种 组x组）和羽衣甘蓝（变种 L.）中GLS和ITC降解的影响。一方面，结果表明这两个品种都富含促进健康的化合物，嫩茎花椰菜是萝卜硫苷和萝卜硫素的良好来源（分别约为79和2.5毫克/100克鲜重（F.W.）），羽衣甘蓝富含葡萄糖异硫氰酸酯和异硫氰酸酯（分别约为12和0.8毫克/100克F.W.）。另一方面，关于烹饪处理，炒和蒸是保留GLS和ITC的合适方法（≥未烹饪样品的50%），而煮对这些生物活性化合物的保留有害（未烹饪样品的20 - 40%）。因此，适当的烹饪方法应被视为保持这些热门蔬菜促进健康功效的一个重要因素。
