Linked Life Data

15113174

Source:http://linkedlifedata.com/resource/pubmed/id/15113174

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
9
pubmed:dateCreated
2004-4-28
pubmed:abstractText
It has been shown that thermal processing of tomatoes and sweet corn results in increased antioxidant activities despite the loss of vitamin C. Until now, it is unclear whether this positive effect of thermal processing occurs with all crop produce. Therefore, analysis of a root vegetable (beets) and of a legume (green beans) was undertaken to address this question. Antioxidant activity of beets processed under typical commercial processing conditions remained constant despite an 8% loss of vitamin C, a 60% loss of color, and 30% loss of dietary folate. There was a slight but significant 5% increase in phenolic content of processed beets. In contrast, vitamin C and dietary folate content of green beans remained constant, whereas a 32% reduction in phenolic compounds occurred after typical commercial processing conditions. The antioxidant activity of green beans was reduced by 20%. These findings along with previous works suggest that the effects of thermal processing vary with the respective produce crop type. It also reinforces the concept that optimal health benefits may be achieved when a wide variety of plant foods (fruits, vegetables and whole grains) and preparation methods are incorporated into the diet.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
May
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:day
5
pubmed:volume
52
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
2659-70
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:year
2004
pubmed:articleTitle
Antioxidant activity of processed table beets (Beta vulgaris var, conditiva) and green beans (Phaseolus vulgaris L.).
pubmed:affiliation
Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York 14853, USA.
pubmed:publicationType
Journal Article