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Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals
Chao Zhao1,3; Yuanyuan Liu1; Shanshan Lai1; Hui Cao1,2; Yi Guan4; Wai San Cheang2; Bin Liu1; Kewei Zhao5; Song Miao6; Céline Riviere7; Esra Capanoglu8; Jianbo Xiao2
2019-01-07
Source PublicationTRENDS IN FOOD SCIENCE & TECHNOLOGY
ISSN0924-2244
Volume85Pages:55-66
Abstract

Foods are good sources of vitamins, minerals and dietaryfibers as well as phytochemicals, which are beneficialfor the human body as nutritional supplements. The nutritional value (crudefibers, crude proteins, crude fats,flavonols, carotenoids, polyphenols, glucosinolate, chlorophyll, and ascorbic acid) and biological or functionalproperties (antioxidant activity, anticancer activity, or anti-mutagenic activity) of foods can be well retained andprotected with the appropriate cooking methods. The chemical, physical and enzyme modifications that occurduring cooking will alter the dietary phytochemical antioxidant capacity and digestibility. This paper reviewedthe recent advances on the effects of domestic cooking process on the chemical and biological properties ofdietary phytochemicals. Furthermore, the possible mechanisms underlying these changes were discussed, andadditional implications and future research goals were suggested. The domestic cooking process for improvingthe palatability of foods and increasing the bioavailability of nutrients and bioactive phytochemicals has been well supported.

KeywordDomestic Cooking Phytochemicals Chemical Profiles Biological Properties
DOI10.1016/j.tifs.2019.01.004
Indexed BySCIE
Language英語English
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
WOS IDWOS:000460715700006
PublisherELSEVIER SCIENCE LONDON, 84 THEOBALDS RD, LONDON WC1X 8RR, ENGLAND
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Cited Times [WOS]:29   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Corresponding AuthorHui Cao; Jianbo Xiao
Affiliation1.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
2.Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macau, China
3.Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou 362000, China
4.College of Biological Science and Engineering, Fuzhou University, Fuzhou 350116, China
5.Research Division, US Department of Veterans Administration, North Hills, CA, 92343, USA
6.Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co.Cork, Ireland
7.Agro-food and Biotechnology Research Institute Charles Viollette, Faculty of Pharmacy, University of Lille (Lille 2), 3 Rue du Professeur Laguesse, BP 83, F-59006, LILLECedex, France
8.Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, TR, 34469, Turkey
Corresponding Author AffilicationInstitute of Chinese Medical Sciences
Recommended Citation
GB/T 7714
Chao Zhao,Yuanyuan Liu,Shanshan Lai,et al. Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals[J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY,2019,85:55-66.
APA Chao Zhao,Yuanyuan Liu,Shanshan Lai,Hui Cao,Yi Guan,Wai San Cheang,Bin Liu,Kewei Zhao,Song Miao,Céline Riviere,Esra Capanoglu,&Jianbo Xiao.(2019).Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals.TRENDS IN FOOD SCIENCE & TECHNOLOGY,85,55-66.
MLA Chao Zhao,et al."Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals".TRENDS IN FOOD SCIENCE & TECHNOLOGY 85(2019):55-66.
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