Food Processing and Interactions

Some phytonutrients are degraded during food processing, due to exposure to heat, mechanical decomposition, etc. The main cause of phytochemical loss during cooking is thermal decomposition. Certain phytonutrients such as lycopene (present in tomatoes, carrots and watermelons) may remain stable and their bioavailability could increase when they are heated as they are liberated from the cellular membranes due to heat. These phytonutrients are also better absorbed from cooked, rather than raw, food. Where adding heat may