Customized Cooking Methods Enhance Antioxidant, Antiglycemic, and Insulin-Like Properties ofMomordica charantiaandMoringa oleifera
| Autor: | Umah Rani Kuppusamy, Sarasvathy Subramaniam, Muhammad Hafiz B. Rosdi |
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| Rok vydání: | 2017 |
| Předmět: |
Antioxidant
Article Subject Vitamin C biology Momordica Chemistry Insulin medicine.medical_treatment Bitter gourd lcsh:TX341-641 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Enzyme assay Moringa 0404 agricultural biotechnology Biochemistry Lipogenesis medicine biology.protein Food science Safety Risk Reliability and Quality lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Journal of Food Quality, Vol 2017 (2017) |
| ISSN: | 1745-4557 0146-9428 |
| DOI: | 10.1155/2017/9561325 |
| Popis: | The current study compares antioxidant activities, total phenolic content (TPC), vitamin C content, and antiglycemic properties ofMomordica charantia(small bitter gourd) andMoringa oleifera(drumstick leaves) before and after subjecting to boiling and microwave heating for different durations. Both cooking methods enhanced the antioxidant activity and vitamin C content in the vegetables studied when cooked for five minutes and these properties declined when the cooking time was prolonged to 20 minutes. Cooking also retained or slightly improved theα-glucosidase enzyme inhibition activity of the vegetables; however, it reduced the ability of the vegetable extracts to inhibitα-amylase enzyme activity. The antioxidant activities were positively correlated with the TPC and vitamin C content in the vegetable extracts tested. The present study also evaluated the insulin-like properties (stimulation of adipogenesis) of selected vegetable extracts (five minutes microwaved). 3T3-L1 adipocytes treated with small bitter gourd extract significantly stimulated lipogenesis (in the absence of insulin) compared to drumstick leaves. Thus, the finding of this study negates the belief that cooking will reduce the nutritional value of the vegetables and also suggested that appropriate cooking method and duration for different vegetables could be selected to improve or preserve their nutritional value. |
| Databáze: | OpenAIRE |
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