Brassica vegetables such as broccoli, Brussel sprouts, cauliflower and green cabbage are known to contain substances that reduces the risk of cancer . But, researchers have now warned that boiling these veggies makes them to lose its anticancer properties.
Brassica vegetables have a high concentration of substances known as glucosinolates which are metabolized to cancer preventive substances known as isothiocyanates.
However before this research it was not known how the glucosinolates and isothiocyanates were influenced by storage and cooking of Brassica vegetables.
As a part of the study, researchers Prof Paul Thornalley from Warwick Medical School at the University of Warwick and Dr Lijiang Song from the University of Warwicks Department of Chemistry bought Brassica vegetables, (broccoli, Brussel sprouts, cauliflower and green cabbage) from a local store and transported them to the laboratory within 30 minutes of purchasing.
The effect of cooking on the glucosinolate content of vegetables was then studied by investigating the effects of cooking by boiling, steaming, microwave cooking and stir-fry.
Boiling appeared to have a serious impact on the retention of those important glucosinolate within the vegetables. The loss of total glucosinolate content after boiling for 30 minutes was: broccoli 77 percent, Brussel sprouts 58 percent, cauliflower 75 percent and green cabbage 65 percent.
The effects of other cooking methods were investigated: steaming for 020 min, microwave cooking for 03 min and stir-fry cooking for 05 min. All three methods gave no significant loss of total glucosinolate analyte contents over these cooking periods.
Domestic storage of the vegetables at ambient temperature and in a domestic refrigerator showed no significant difference with only minor loss of glucosinolate levels over 7 days.
However the researchers found that storage ofPage: 1 2 Related medicine news :1
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