Design of functional menus by consideration of food combination

研究了加热对蔬菜在炒面和酱汤烹调过程中清除自由基能力的影响。烹调后，蔬菜中清除自由基的活性降低，并转移到汤中。虽然调味料对通心粉的烹调没有显著影响，但添加味增可以抑制汤中多酚的释放。这些结果表明，蔬菜中的自由基清除活性转移到汤中，但在烹饪过程中保持稳定。此外，酱油还具有清除自由基的作用。咀嚼对酱油的自由基清除活性有影响。新鲜和煮熟的蔬菜也被检查。新鲜茄子、青椒、西兰花和生菜的清除自由基活性因咀嚼而降低。然而，咀嚼并没有影响煮熟的蔬菜的活性，这被认为是由于多酚和抗坏血酸氧化酶失活所致。因此，以煮熟的蔬菜作为功能菜单的基础，以避免自由基清除活性和活性化合物的损失，并有效地摄入它们是可取的。

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.