ArticleAntioxidants (Basel, Switzerland)2018
Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves.
Article in Antioxidants (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 50 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
50 citing papers in PubMed, 130 citations in OpenAlex.
- Trial
- Ethylenediaminetetraacetic acid (EDTA) alters phytochemicals of cooked Vicia faba beans and impairs liver and kidney functions in CD-1 mice.Scientific reports · 2026Article
- Impact of Passive Solar Drying and Storage on Secondary Plant Metabolites and Nitrate Contents of Abyssinian Mustard, Amaranth, and Pumpkin Leaves.Journal of food science · 2026Article
- Evaluation of Nutritional Profile and Effect of Heat Treatment on Nutraceutical Potential of Suyuquelite (Ipomoea dumosa) Leaves.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (Foods (Basel, Switzerland) · 2025Article
- Delivery strategies to improve the pharmacological efficacy of NRF2 modulators: a review.RSC medicinal chemistry · 2025Review
- Influence of Cutting Dimensions and Cooking Methods on the Nutritional Composition and Sensory Attributes of Zucchini (Foods (Basel, Switzerland) · 2025Article
- Bio-Accessibility of Phenolic Compounds from Green Banana-Fortified Bread During Simulated Digestion and Colonic Fermentation.Molecules (Basel, Switzerland) · 2025Article
- Targeted Urinary Profiling as a Biomarker of Dietary Flavonoid Intake from Fruits and Vegetables and its Relationship to the Timing of Dietary Assessment.Current developments in nutrition · 2025Article
- A "berry" small inclusion: 40 types of commercial dog and cat kibble with added blueberries provide low levels of quercetin, free phenolics, and alkali-labile phenolics.Journal of animal science · 2025Article
- Effect of a Steaming Treatment on the Alpha-Glucosidase Inhibitory Components in the Brown AlgaMolecules (Basel, Switzerland) · 2024Article
- The Effect of Thermal Processes on the Organoleptic and Nutraceutical Quality of Tomato Fruit (Foods (Basel, Switzerland) · 2024Article
- Impact of thermal processing on polyphenols, carotenoids, glucosinolates, and ascorbic acid in fruit and vegetables and their cardiovascular benefits.Comprehensive reviews in food science and food safety · 2024Review
- Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (Plants (Basel, Switzerland) · 2024Article
- Evaluation of the Content of Minerals, B-Group Vitamins, Tocols, and Carotenoids in Raw and In-House Cooked Wild Edible Plants.Foods (Basel, Switzerland) · 2024Article
- Physico- and phytochemical properties of Brassica juncea as affected by agroclimatic conditions.Scientific reports · 2024Article
- Association of soy intake and cooking methods with colorectal polyp and adenoma prevalence: findings from the extended Lanxi pre-colorectal cancer cohort (LP3C).Frontiers in nutrition · 2024Article
- Article
- Phenolic Composition, Antioxidant Capacity, and α-Glucosidase Inhibition of Boiled Green Beans and Leaves from Chilean Phaseolus vulgaris.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Article
- Hypolipidemic, Hypoglycemic, and Ameliorative Effects of Boiled Parsley (Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
Abstract
This study aimed to evaluate the effect of cooking (boiling, steaming, and frying) on polyphenols, flavonoids, carotenoids and antioxidant activity of six edible leaves. The total antioxidant capacity of the fresh and cooked leaves was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and singlet oxygen scavenging assays. The results revealed that frying caused a reduction in major bioactives and antioxidant activities in all leafy vegetables tested. However, steamed and boiled leaves of
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.