Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals. (March 2019)

• Record Type: Journal Article
• Authors: Zhao, Chao; Liu, Yuanyuan; Lai, Shanshan; Cao, Hui; Guan, Yi; San Cheang, Wai; Liu, Bin; Zhao, Kewei; Miao, Song; Riviere, Céline; Capanoglu, Esra; Xiao, Jianbo
• Is Part Of: Trends in food science & technology. Volume 85(2019)
• Page Start: 55
• Page End: 66
• Publication Date: 2019-03
• Subjects: Domestic cooking -- Phytochemicals -- Chemical profiles -- Biological properties; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2019.01.004
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Foods 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. Highlights: The domestic cooking methods affect the nutritional values and functional properties of foods. The effect of structural changes with the release of nutrients and phytochemicals during cooking was mostly ignored. The bioactive compounds can be beneficial or detrimental depending on the processing conditions.