Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion. An experimental in vitro study

#Cooking and storage methods have mixed effects on #antioxidants in some veggies. Heating reduced antioxidants in broccoli, onion, and garlic. Freezing improved antioxidant activity in broccoli and garlic - but not cauliflower and onion. https://t.co/pQbTn

#Cooking and storage methods have mixed effects on #antioxidants in some veggies. Heating reduced antioxidants in broccoli, onion, and garlic. Freezing improved antioxidant activity in broccoli and garlic - but not cauliflower and onion. https://t.co/pQbTn