Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals

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

doi:10.1016/j.tifs.2019.01.004

Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals

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

^*Corresponding author for this work

Department of Food Engineering

Research output: Contribution to journal › Review article › peer-review

106 Citations (Scopus)

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.

Original language	English
Pages (from-to)	55-66
Number of pages	12
Journal	Trends in Food Science and Technology
Volume	85
DOIs	https://doi.org/10.1016/j.tifs.2019.01.004
Publication status	Published - Mar 2019

Bibliographical note

Publisher Copyright:
© 2019 Elsevier Ltd

Funding

This work was financially supported by National Science Foundation ( 2016J06009 ) of Fujian Province (China), Multi-Year Research Grant of University of Macau ( MYRG2018-00169-ICMS ), and Key Project of Fuzhou Municipal Bureau of Science and Technology ( 2018-G-87 ). The project was also supported by Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae grant ( 2017FZSK05 ) and FAFU grant KXb16011A .

Funders	Funder number
Fujian Province Key Laboratory for the Development of Bioactive Material	2017FZSK05
Fuzhou Municipal Bureau of Science and Technology	2018-G-87
National Science Foundation	2016J06009
Universidade de Macau	MYRG2018-00169-ICMS
Fujian Agriculture and Forestry University	KXb16011A

Keywords

Biological properties
Chemical profiles
Domestic cooking
Phytochemicals

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.tifs.2019.01.004

Cite this

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title = "Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals",

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.",

keywords = "Biological properties, Chemical profiles, Domestic cooking, Phytochemicals",

author = "Chao Zhao and Yuanyuan Liu and Shanshan Lai and Hui Cao and Yi Guan and {San Cheang}, Wai and Bin Liu and Kewei Zhao and Song Miao and C{\'e}line Riviere and Esra Capanoglu and Jianbo Xiao",

note = "Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",

year = "2019",

month = mar,

doi = "10.1016/j.tifs.2019.01.004",

language = "English",

volume = "85",

pages = "55--66",

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AU - Zhao, Chao

AU - Liu, Yuanyuan

AU - Lai, Shanshan

AU - Cao, Hui

AU - Guan, Yi

AU - San Cheang, Wai

AU - Liu, Bin

AU - Zhao, Kewei

AU - Miao, Song

AU - Riviere, Céline

AU - Capanoglu, Esra

AU - Xiao, Jianbo

PY - 2019/3

Y1 - 2019/3

N2 - 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.

AB - 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.

KW - Biological properties

KW - Chemical profiles

KW - Domestic cooking

KW - Phytochemicals

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U2 - 10.1016/j.tifs.2019.01.004

DO - 10.1016/j.tifs.2019.01.004

M3 - Review article

AN - SCOPUS:85059822380

SN - 0924-2244

VL - 85

SP - 55

EP - 66

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

ER -

Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals

Abstract

Bibliographical note

Funding

Keywords

UN SDGs

Access to Document

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