Design of functional menus by consideration of food combination

研究了加热对蔬菜在蔬菜浓汤和味噌汤烹调过程中清除自由基活性的影响。烹饪后，蔬菜中的自由基清除活性下降，并转移到汤中。虽然调味料对蔬菜汤的烹饪没有显著影响，但味噌的加入抑制了汤中多酚的释放。这些结果表明，蔬菜清除自由基的活性转移到汤中，但在烹饪过程中是稳定的。此外，味噌的自由基清除活性也有望有效。咀嚼对自由基清除活性的影响。新鲜和煮熟的蔬菜也被检查。新鲜茄子、青椒、西兰花和生菜的自由基清除能力因咀嚼而降低。然而，咀嚼并不影响煮熟蔬菜的活性，这被认为是由于多酚和抗坏血酸氧化酶的失活。因此，使用煮熟的蔬菜作为功能菜单的基础是可取的，以避免自由基清除活性和活性化合物的损失，并有效地摄入它们。

The effects of heating on radical-scavenging activity of vegetables during cooking of minestrone and miso soup were examined. After cooking, the radical-scavenging activity decreased in vegetables and moved to soup. Though seasonings did not affect significantly in minestrone cooking, addition of miso suppressed the release of polyphenols to soup. These results indicate that the radical-scavenging activity in vegetables moved to soup but is stable during cooking. In addition, the radical-scavenging activity in miso is also expected to be effective.The effect of chewing on radical-scavenging activity of. fresh and cooked vegetables were also examined. The radical-scavenging activities of fresh eggplant, green pepper, broccoli, and lettuce decreased by chewing. However, chewing did not affect on the activities of cooked vegetables, which is thought to be due to the inactivation of polyphenol and ascorbate oxidases. Therefore, use of cooked vegetables as the base of functional menus is desirable to avoid the loss of radical-scavenging activity and active compounds and to intake them effectively.