Thermal Processing Techniques Differentially Modulate Phytochemicals, Antioxidant Potential, and Genoprotective Effects of Kale (Brassica oleracea var. acephala) and Chard (Beta vulgaris L. var. cycla)
Marta Frlin, Karlo Miškec, Ivana Šola, Maria de Jesus Perea-Flores, Brenda Hildeliza Camacho Díaz, Sandra Victoria Ávila-Reyes · 2025
Read Thermal Processing Techniques Differentially Modulate Phytochemicals, Antioxidant Potential, and Genoprotective Effects of Kale (Brassica oleracea var. acephala) and Chard (Beta vulgaris L. var. cycla) by Marta Frlin, Karlo Miškec, Ivana Šola, Maria de Jesus Perea-Flores, Brenda Hildeliza Camacho Díaz, Sandra Victoria Ávila-Reyes (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12737114.txt.
Description
Marta Frlin and co-authors study how cooking methods change the health-linked compounds in kale and chard, in a 2025 paper. Heat alters the nutritional and functional traits of vegetables. The team test boiling, blanching, steaming, and blanching followed by pan-frying or air-frying. They measure active compounds in the greens with lab assays and check the effects of the extracts.
They also analyze the water left after cooking, a by-product that is usually thrown away. That water showed the highest antioxidant capacity in their tests for both vegetables. The methods differed in how they shifted the plant compounds and the protective effects on genes. The results argue that cooking water may hold real nutritional value worth keeping.
Catalog record
| CREATOR | Marta Frlin, Karlo Miškec, Ivana Šola, Maria de Jesus Perea-Flores, Brenda Hildeliza Camacho Díaz, Sandra Victoria Ávila-Reyes |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 68 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |