Effects of cooking techniques on antioxidant enzyme activities of some fruits and vegetables

ERGÜDER B. İ., Avci A., DEVRİM E., DURAK İ.

TURKISH JOURNAL OF MEDICAL SCIENCES, cilt.37, sa.3, ss.151-156, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 37 Sayı: 3
  • Basım Tarihi: 2007
  • Dergi Adı: TURKISH JOURNAL OF MEDICAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.151-156
  • Anahtar Kelimeler: antioxidant enzymes, influence of cooking, CARDIOVASCULAR-DISEASE, TRIAL, RESTENOSIS, PROBUCOL, HEALTHY, FRESH, RISK
  • Ankara Üniversitesi Adresli: Evet

Özet

Aim: The aim of this study was to investigate possible effects of cooking techniques on antioxidant enzyme activities in broccoli, tomato, red cabbage, parsley, carrot, green pepper, lemon, onion, and garlic, which are consumed frequently in our daily diet.