Design of Diet Menu with Free Radical Scavenging Activity and Analysis of Its Availability

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In this research project, the changes of the free radical scavenging activity and the active compounds in various vegetables during cooking were investigated. In some vegetables, the free radical scavenging activity increased by heating. In other vegetables, the activity decreased or unchanged. Microwave-heated vegetables retained higher free radical scavenging activity than boiled vegetables. In addition, the activity was released to the cooking water. Hence, the menus which utilize cooking water such as soup and stew, and those cooked in microwave oven were recommended to intake free radical scavenging activity efficiently. Among the active compounds, ascorbic acid decreased by heating, especially in boiling. On the other hand, polyphenols such as flavonoids increased in some vegetables and heating conditions. The reason may be the inactivation of polyphenol oxidase by heating, however, the details are now under investigation.These results demonstrate the changes of the free radical scavenging activity and the active compounds in various vegetables during cooking and suggest how to design the diet menu for effective intake of the free radical scavenging activity.