Phenolic compounds are substances produced by plants and widely exist in plant-derived foods that we usually eat. In plants, they can be used as biological weapons to prevent insects or other pests, and they can also add color or taste to plants. When we humans eat plants, these phenols can enter the body smoothly if they are not destroyed. These antioxidants can help us reduce the risk of some diseases.
In order to determine that frying can increase phenols more than other cooking methods, the researchers used four methods (frying, frying, boiling with water and oil mixture) to cook cooked potatoes, tomatoes, eggplant and pumpkins. Then, the contents of fat, water and total phenol in cooked vegetables were detected respectively. They found that the fat content of vegetables fried and fried with extra virgin olive oil increased, and the content of total phenolic compounds also increased, while the content of phenolic compounds in pure boiled vegetables or raw vegetables was much lower than that in oil boiled vegetables.
The higher level of antioxidant phenol may be related to the cooking method of olive oil. During cooking, oil may help to transfer or transform phenolic compounds from vegetables. However, this doesn't mean that you are advised to fry them all. There is no water in the soup. If the food itself is recommended to be eaten with soup, then water will still be recommended as the medium, which is healthier than frying. At the same time, sometimes frying may bring some unhealthy chemicals, and most of these chemicals will not appear when cooking. Therefore, it is better to make soup with boiled vegetables.
Source Bioon.com
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