• Mashup Score: 13

    The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke …

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    • #Garlic can lose significant antioxidant activity when cooked. A recent study found that garlic showed the highest losses in antioxidant capacity with all cooking methods, except microwaving. #nutrition #healthyfood https://t.co/kKKB89jbh8 https://t.co/DX8ogyMhLW

  • Mashup Score: 16

    Vinegar folklore is as colorful as it is practical. Legend states that a courtier in Babylonia (c. 5000 BC) “discovered” wine, formed from unattended grape juice, leading to the eventual discovery of vinegar and its use as a food preservative. …

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    • Did you know that balsamic vinegar contains polyphenols and acetic acid. The former offers antioxidant goodness, while the latter aids digestion and there's some evidence it may help with glucose control.https://t.co/M2jPYDSI0G #healthyeating #healthyfood https://t.co/uwWGMn18Vw