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 How do cooking, storage, or processing affect flavonoids?

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PostSubject: How do cooking, storage, or processing affect flavonoids?   Sat Oct 09, 2010 12:40 pm

How do cooking, storage, or processing affect flavonoids?

Heat, degree of acidity (pH), and degree of processing can have a dramatic impact on the flavonoid content of food. For example, in fresh cut spinach, boiling extracts 50% of the total flavonoid content.With onions (a less delicate food), boiling still removes about 30% of the flavonoids (and specifically, a group of flavonoids called the quercitin glycosides). Overcooking of vegetables has particularly problematic effects on this category of nutrients.











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