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Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage

Daniella Carisa Murador1, Adriana Zerlotti Mercadante2, Veridiana Vera de Rosso1

  • 1Department of Biosciences, Federal University of São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, 11015-020 Santos City, SP, Brazil.

Food Chemistry
|November 24, 2015
PubMed

Keywords:
AnthocyaninsAntioxidant activityCarotenoidsCooked vegetableCooking techniquePhenolic compounds

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