Antioksidan from vegetables Be more good

Has become the public's knowledge that the content of nutrition to vegetables many that were lost after through the process of the processing by means of steamed, boiled or fried.

But results of the research that was carried out by the scientist in Italia recently precisely expressed the different fact.
Cooked vegetables evidently often will not reduce the content of his nutrition, especially the substance antioksidan.

It was Nicoletta Pellegrini PhD as well as his colleague from University of Parma that proved that the content antioksidan to vegetables tended more kept despite through the process of the processing.

In his research, Pellegrini bought heterogenous the luxuriant vegetables kind that just was reaped like carrots, zucchini (a kind of cucumber), as well as broccoli in the local market.
At the time of in the laboratory, the researchers measured the content of various kinds antioksidan in vegetables that were not yet cooked this.
Afterwards they boiled, steamed, and fried these vegetables.
In the end stage, they again measured the level of antioksidan in vegetables that were cooked.

Results were startling enough.
Raw vegetables were recorded contained antioksidan in large quantities.
After being cooked, the level of antioksidan him became varying.
In several cases, there were vegetables that lost antioksidan after being cooked.
However not all antioksidan experienced the decline after being cooked.
Moreover in several cases, the kind antioksidan certain even increased after being cooked.

For example, broccoli that was steamed evidently contained the level of antioksidan higher compared with that was raw.
The kind antioksidan that was high this was glucosinolates, that berkhasiat reduced the risk of cancer.
Carrots that were boiled then evidently contained karotenoid that was higher compared with that was raw.
Karotenoid to carrots (I karoten) was the beneficial substance prevented the heart attack, stroke, blindness, as well as several cancer kinds and slowed down ageing.

The researcher also recorded none the specific method that could be acknowledged as the method was best for all the kind antioksidan.
Results of our research showed that for each vegetables kind could be used by a method of cooking especially for melidungi or memperbaik the quality of nutrition that was contained by him, wrote the researcher that publishing his findings in Journal of Agricultural and Food Chemistry.