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

Research output: Contribution to journalReview articlepeer-review

92 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 languageEnglish
Pages (from-to)55-66
Number of pages12
JournalTrends in Food Science and Technology
Volume85
DOIs
Publication statusPublished - 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 .

FundersFunder number
Fujian Province Key Laboratory for the Development of Bioactive Material2017FZSK05
Fuzhou Municipal Bureau of Science and Technology2018-G-87
National Science Foundation2016J06009
Universidade de MacauMYRG2018-00169-ICMS
Fujian Agriculture and Forestry UniversityKXb16011A

    Keywords

    • Biological properties
    • Chemical profiles
    • Domestic cooking
    • Phytochemicals

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