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, vol.37, no.3, pp.151-156, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 37 Issue: 3
  • Publication Date: 2007
  • Journal Name: TURKISH JOURNAL OF MEDICAL SCIENCES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.151-156
  • Keywords: antioxidant enzymes, influence of cooking, CARDIOVASCULAR-DISEASE, TRIAL, RESTENOSIS, PROBUCOL, HEALTHY, FRESH, RISK
  • Ankara University Affiliated: Yes

Abstract

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.