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Changes in antinutrients, phenolics, antioxidant activities and in vitro α-glucosidase inhibitory activity in pumpkin leaves () during different domestic cooking methods.不同家庭烹饪方法对南瓜叶（）中抗营养物质、酚类物质、抗氧化活性及体外α-葡萄糖苷酶抑制活性的影响。
Food Sci Biotechnol. 2021 Jun 7;30(6):793-800. doi: 10.1007/s10068-021-00916-w. eCollection 2021 Jun.
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A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves ( L.) Cooked by Different Culinary Techniques.非洲南瓜叶（L.）经不同烹饪技术烹制后的生物活性代谢物、抗营养因子和生物活性比较。
Molecules. 2022 Mar 15;27(6):1901. doi: 10.3390/molecules27061901.
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Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, Antioxidant, and β-Glucosidase Activity.家庭烹饪技术对非洲茄和大白菜中酚类化合物、抗营养因子、抗氧化剂及β-葡萄糖苷酶活性的影响
Front Nutr. 2020 Dec 21;7:580550. doi: 10.3389/fnut.2020.580550. eCollection 2020.
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Cooking African Pumpkin Leaves ( L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites-Metabolomic and Chemometric Approaches.炒制非洲南瓜叶（L.）可改善代谢产物的生物活性和生物可及性——代谢组学和化学计量学方法
Foods. 2021 Nov 22;10(11):2890. doi: 10.3390/foods10112890.
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In vitro digestion and domestic cooking improved the total antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of selected edible mushrooms.体外消化和家庭烹饪提高了所选食用菌的总抗氧化活性和碳水化合物消化酶抑制潜力。
J Food Sci Technol. 2019 Feb;56(2):865-877. doi: 10.1007/s13197-018-3547-6. Epub 2019 Jan 4.
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Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves.不同烹饪方法对所选可食用叶片中多酚、类胡萝卜素及抗氧化活性的影响
Antioxidants (Basel). 2018 Aug 30;7(9):117. doi: 10.3390/antiox7090117.
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Changes in Phenolic Metabolites and Biological Activities of Pumpkin Leaves ( Duchesne ex Poir.) During Blanching.热烫处理对南瓜叶（杜氏南瓜）酚类代谢产物及生物活性的影响
Front Nutr. 2021 Mar 15;8:641939. doi: 10.3389/fnut.2021.641939. eCollection 2021.
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Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques.用特级初榨橄榄油通过不同家庭烹饪方法制备的地中海蔬菜中的酚类物质及其抗氧化能力。
Food Chem. 2015 Dec 1;188:430-8. doi: 10.1016/j.foodchem.2015.04.124. Epub 2015 Apr 28.
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Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes.国内烹饪方法会影响紫肉马铃薯的植物化学成分和抗氧化活性。
Food Chem. 2016 Apr 15;197 Pt B:1264-70. doi: 10.1016/j.foodchem.2015.11.049. Epub 2015 Nov 12.
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Effect of different cooking methods on the nutrients, antioxidant and hypoglycemic activities of Pleurotus cornucopiae in vitro simulated digestion.不同烹饪方法对糙皮侧耳在体外模拟消化中营养、抗氧化和降血糖活性的影响。
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Suppression of the postprandial hyperglycemia in patients with type 2 diabetes by a raw medicinal herb powder is weakened when consumed in ordinary hard gelatin capsules: A randomized crossover clinical trial.中药生药粉末普通硬胶囊制剂对 2 型糖尿病患者餐后高血糖的抑制作用减弱：一项随机交叉临床试验。
PLoS One. 2024 Oct 9;19(10):e0311501. doi: 10.1371/journal.pone.0311501. eCollection 2024.
2
Impact of thermal processing on polyphenols, carotenoids, glucosinolates, and ascorbic acid in fruit and vegetables and their cardiovascular benefits.热处理对果蔬中多酚、类胡萝卜素、芥子油苷和抗坏血酸的影响及其对心血管的益处。
Compr Rev Food Sci Food Saf. 2024 Nov;23(6):e13426. doi: 10.1111/1541-4337.13426. Epub 2024 Aug 21.
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Nutritional Composition of Tonka Bean () and Its Application as an Elder-Friendly Food with Gelling Agent.零陵香豆的营养成分及其作为含胶凝剂的老年友好型食品的应用。
Gels. 2022 Oct 31;8(11):704. doi: 10.3390/gels8110704.
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A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves ( L.) Cooked by Different Culinary Techniques.非洲南瓜叶（L.）经不同烹饪技术烹制后的生物活性代谢物、抗营养因子和生物活性比较。
Molecules. 2022 Mar 15;27(6):1901. doi: 10.3390/molecules27061901.
5
Cooking African Pumpkin Leaves ( L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites-Metabolomic and Chemometric Approaches.炒制非洲南瓜叶（L.）可改善代谢产物的生物活性和生物可及性——代谢组学和化学计量学方法
Foods. 2021 Nov 22;10(11):2890. doi: 10.3390/foods10112890.
本文引用的文献
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Impact of moist cooking methods on colour, anti-nutritive compounds and phenolic metabolites in African nightshade (Solanum retroflexum Dun.).湿润烹饪方法对非洲茄（Solanum retroflexum Dun.）颜色、抗营养化合物及酚类代谢产物的影响
Food Chem. 2020 Apr 25;325:126805. doi: 10.1016/j.foodchem.2020.126805.
2
Alpha Glucosidase Inhibitory Activities of Plants with Focus on Common Vegetables.聚焦常见蔬菜的植物α-葡萄糖苷酶抑制活性
Plants (Basel). 2019 Dec 18;9(1):2. doi: 10.3390/plants9010002.
3
Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage ( L. subsp. ).湿热漂烫对大白菜（亚种）颜色、酚类代谢产物和硫代葡萄糖苷含量的影响
Foods. 2019 Sep 8;8(9):399. doi: 10.3390/foods8090399.
4
Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal.尼泊尔西部野生蔬菜的总酚含量、类黄酮含量及抗氧化潜力
Plants (Basel). 2019 Apr 11;8(4):96. doi: 10.3390/plants8040096.
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Phytochemicals and nutritional composition in accessions of Kei-apple (Dovyalis caffra): Southern African indigenous fruit.南非本土水果——海角苹果（Dovyalis caffra）品种中的植物化学物质和营养成分。
Food Chem. 2018 Jul 1;253:37-45. doi: 10.1016/j.foodchem.2018.01.099. Epub 2018 Jan 31.
6
Enhanced Production of Phenolic Compounds from Pumpkin Leaves by Subcritical Water Hydrolysis.
Prev Nutr Food Sci. 2016 Jun;21(2):132-7. doi: 10.3746/pnf.2016.21.2.132. Epub 2016 Jun 30.
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Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage.烹饪技巧可提高羽衣甘蓝和紫甘蓝中生物活性化合物和抗氧化活性的水平。
Food Chem. 2016 Apr 1;196:1101-7. doi: 10.1016/j.foodchem.2015.10.037. Epub 2015 Oct 22.
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Polyopes lancifolia Extract, a Potent α-Glucosidase Inhibitor, Alleviates Postprandial Hyperglycemia in Diabetic Mice.柳叶聚药花提取物，一种有效的α-葡萄糖苷酶抑制剂，可减轻糖尿病小鼠的餐后高血糖。
Prev Nutr Food Sci. 2014 Jan;19(1):5-9. doi: 10.3746/pnf.2014.19.1.005.
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Oxalate content of foods and its effect on humans.食物中的草酸盐含量及其对人体的影响。
Asia Pac J Clin Nutr. 1999 Mar;8(1):64-74.
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The effect of cooking on the phytochemical content of vegetables.烹饪对蔬菜中植物化学成分含量的影响。
J Sci Food Agric. 2014 Apr;94(6):1057-70. doi: 10.1002/jsfa.6478. Epub 2013 Dec 13.
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