Food Pro­cess­ing and In­ter­ac­tions

Consumer Voice - - Phytonutri­ents In Your Diet -

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

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