Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals
San Cheang, Wai
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CitationZhao, C., Liu, Y., Lai, S., Cao, H., Guan, Y., San Cheang, W., Liu, B., Zhao, K., Miao, S., Riviere, C., Capanoglu, E. and Xiao, J. Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals. Trends in Food Science & Technology, 2019, 85, 55-66. doi: https://doi.org/10.1016/j.tifs.2019.01.004
AbstractFoods are good sources of vitamins, minerals and dietary fibers as well as phytochemicals, which are beneficial for the human body as nutritional supplements. The nutritional value (crude fibers, crude proteins, crude fats, flavonols, carotenoids, polyphenols, glucosinolate, chlorophyll, and ascorbic acid) and biological or functional properties (antioxidant activity, anticancer activity, or anti-mutagenic activity) of foods can be well retained and protected with the appropriate cooking methods. The chemical, physical and enzyme modifications that occur during cooking will alter the dietary phytochemical antioxidant capacity and digestibility. This paper reviewed the recent advances on the effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals. Furthermore, the possible mechanisms underlying these changes were discussed, and additional implications and future research goals were suggested. The domestic cooking process for improving the palatability of foods and increasing the bioavailability of nutrients and bioactive phytochemicals has been well supported.
FunderNational Science Foundation, Fujian Province; University of Macau; Fuzhou Municipal Bureau of Science and Technology; Fujian Province Key Laboratory for the Development of Bioactive Material
Grant Number2016J06009; MYRG2018-00169-ICMS; 2018-G-87; 2017FZSK05; KXb16011A.
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