Phytochemicals in Nutrition and Health

Meskin, M. S.

doi:10.1201/9781420031690

Cited by 29 publications

(1 citation statement)

References 172 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Phytochemicals -a range of biologically active substances naturally found in plants, some of which have potential health benefits (Gry et al, 2007;Meskin et al, 2002). Examples include carotenoids, polyphenols glucosinolates and glycoalkaloids.…”

Section: Box 1 Definitions Of Bioactive Compounds and Measuresmentioning

confidence: 99%

Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses

Coe

Spiro

2022

Nutrition Bulletin

View full text Add to dashboard Cite

Cooking at home has experienced a decline in many countries since the mid‐20th century. As rates of obesity have increased, there has been an emphasis on more frequent home cooking, including its incorporation into several food‐based dietary guidelines around the world as a strategy to improve dietary quality. With the recent trend towards the adoption of diets richer in plant‐based foods, many consumers cooking at home may now be cooking plant foods such as vegetables, potatoes and pulses more often. It is, therefore, timely to explore the impact that different home cooking methods have on the range of nutrients (e.g. vitamin C and folate) and bioactive phytochemicals (e.g. carotenoids and polyphenols) that such plant foods provide, and this paper will explore this and whether advice can be tailored to minimise such losses. The impact of cooking on nutritional quality can be both desirable and/or undesirable and can vary according to the cooking method and the nutrient or phytochemical of interest. Cooking methods that expose plant foods to high temperatures and/or water for long periods of time (e.g. boiling) may be the most detrimental to nutrient content, whereas other cooking methods such as steaming or microwaving may help to retain nutrients, particularly those that are water‐soluble. Dishes that use cooking liquids may retain nutrients that would have been lost through leaching. It may be helpful to provide the public with more information about better methods to prepare and cook plant foods to minimise any nutrient losses. However, for some nutrients/phytochemicals the insufficient and inconsistent research findings make clear messages around the optimal cooking method difficult, and factors such as bioaccessibility rather than just quantity may also be important to consider.

show abstract

Section: Box 1 Definitions Of Bioactive Compounds and Measuresmentioning

confidence: 99%

Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses

Coe

Spiro

2022

Nutrition Bulletin

View full text Add to dashboard Cite

show abstract

Chiral electromigration methods in food analysis

Simó¹,

Barbas

Cifuentes³

2003

Electrophoresis

View full text Add to dashboard Cite

This review article addresses the different chiral capillary electrophoretic methods that are being used for the study and characterization of foods and food compounds (e.g., amino acids, organic acids, sugars, pesticides). An updated overview, including works published till December 2002, on the principal applications of enantioselective procedures together with their main advantages and drawbacks in food analysis is provided. Some anticipated applications of chiral electromigration methods in food characterization are also discussed.

show abstract

Herbal Medicine Methods and Practices in Nigeria

Iyiola,

Adegoke Wahab

2023

Reference Series in Phytochemistry

View full text Add to dashboard Cite

Phytochemicals in Nutrition and Health

Cited by 29 publications

References 172 publications

Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses

Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses

Chiral electromigration methods in food analysis

Herbal Medicine Methods and Practices in Nigeria

Contact Info

Product

Resources

About