Fwd: [SoFlaVegans] Boiling Broccoli Ruins its Anti Cancer Properties

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GREETINGS:

 

****AS ALWAYS MEMBERS, USE YOUR OWN JUDGEMENT WHERE " HEATING " IS CONCERNED.

THIS POST IS MAINLY TO FORTIFY YOUR KNOWLEDGE.****

 

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Ronald A. Fells

 

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Research Says Boiling Broccoli Ruins its Anti Cancer Properties

May 16,2007

 

http://www.nutritionhorizon.com/newsmaker_article.asp?idNewsMaker=14011 & fSite=AO545 & next=4

 

Boiling appeared to have a serious impact on the retention of

glucosinolate. The loss of total glucosinolate content after boiling

for 30 minutes was: broccoli 77%, Brussel sprouts 58%, cauliflower

75% and green cabbage 65%.

 

 

16/05/07 Researchers at the University of Warwick have found that the

standard British cooking habit of boiling vegetables severely damages

the anticancer properties of many Brassica vegetables such as

broccoli, Brussel sprouts, cauliflower and green cabbage.

 

Past studies have shown that consumption of Brassica vegetables

decreases the risk of cancer. This is because of the high

concentration in Brassicas of substances known as glucosinolates

which are metabolized to cancer preventive substances known as

isothiocyanates. However before this research it was not known how

the glucosinolates and isothiocyanates were influenced by storage and

cooking of Brassica vegetables.

 

The researchers, Prof Paul Thornalley from Warwick Medical School at

the University of Warwick and Dr Lijiang Song from the University of

Warwick’s Department of Chemistry bought Brassica vegetables,

(broccoli, Brussel sprouts, cauliflower and green cabbage) from a

local store and transported them to the laboratory within 30 minutes

of purchasing. The effect of cooking on the glucosinolate content of

vegetables was then studied by investigating the effects of cooking

by boiling, steaming, microwave cooking and stir-fry.

 

Boiling appeared to have a serious impact on the retention of those

important glucosinolate within the vegetables. The loss of total

glucosinolate content after boiling for 30 minutes was: broccoli 77%,

Brussel sprouts 58%, cauliflower 75% and green cabbage 65%.

 

The effects of other cooking methods were investigated: steaming for

0–20 min, microwave cooking for 0–3 min and stir-fry cooking for 0–5

min. All three methods gave no significant loss of total

glucosinolate analyte contents over these cooking periods.

 

Domestic storage of the vegetables at ambient temperature and in a

domestic refrigerator showed no significant difference with only

minor loss of glucosinolate levels over 7 days.

 

However the researchers found that storage of fresh vegetables at

much lower temperatures such as -85 °C (much higher than for storage

in a refrigerator at 4–8 °C) may cause significant loss of

glucosinolates up to 33% by fracture of vegetable material during

thawing.

 

The researchers found that preparation of Brassica vegetables had

caused only minor reductions in glucosinolate except when they were

shredded finely which showed a marked decline of glucosinolate levels

with a loss of up to 75% over 6 hours after shredding.

 

Professor Thornalley said: " If you want to get the maximum benefit

from your five portions-a-day vegetable consumption, if you are

cooking your vegetables boiling is out. You need to consider stir

frying steaming or micro-waving them. "

 

Fidyl

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