Analysis of Changes in Reactive Oxygen Acavenging Compounds durin Cooking

食物，尤其是蔬菜，含有多种活性氧清除化合物，如抗坏血酸和多酚。流行病学研究表明，蔬菜消费与生活方式相关疾病的风险降低有关。然而，食物中存在的活性氧清除化合物可能会受到食用前烹饪程序的影响。本研究分析了蔬菜在烹调过程中活性氧清除化合物的变化。首先，对各种蔬菜在烹调过程中抗坏血酸和各种多酚类化合物的变化进行了论证。不同的多酚类化合物具有不同的活性水平，与抗坏血酸和生育酚的相互作用也不同。然后，它表明，活性氧清除化合物流出的汤，但没有减少蔬菜汤烹饪。此外，通过与其他活性氧清除化合物共存，抑制了加热引起的减少。

Foods, especially vegetables, contain a wide variety of reactive oxygen-scavenging compounds such as ascorbic acid and polyphenols. Epidemiological studies have shown that vegetable consumption is associated with a reduced risk of life-style related diseases. However, reactive oxygen-scavenging compounds present in foods may be affected by cooking procedures prior to consumption. In this work, the changes in reactive oxygen-scavenging compounds in vegetables were analyzed during cooking.First, the changes in ascorbic acid and each polyphenolic compound during cooking of various vegetables were demonstrated. Different polyphenolic compounds had different level of activity, and different interaction with ascorbic acid and tocopherols. Then, it was shown that reactive oxygen-scavenging compounds flowed out to the soup but did not decrease during vegetable soup cooking. In addition, decrease by heating was inhibited by coexistence with other reactive oxygen-scavenging compounds.