Investigation on the effects of cooking methods on anti-inflammatory and antioxidant activities of five mostly consumed vegetables in winter

The aim of this study is to investigate the effects steaming and boiling on antioxidant anti-inflammatory activity five frequently consumed vegetables in winter. were prepared by three different cooking methods including steaming, 5-minute boiling, 15-minute compare with their raw forms. Antioxidant capacity was measured 1, 1-diphenyl–2 picrylhydrazyl (DPPH) radical scavenging method, 5-lipoxgenase inhibitory total phenolic content detected after vitro process. highest activities among found spinach (SR) (425.80 µg/mL, 12.83 mg/g) broccoli (BR) (754.50 7 mg/g). While for 15 minutes slightly increased decreased it broccoli; mentioned vegetable samples these two vegetables. lowest determined leek (LR) (5662.0 1.24 celery (CeR) (2796.0 2.98 In addition, least affected from (S) (227.4-549.8 µg/mL). Cooking techniques have significative levels phytochemical compounds capacities. It observed that used study. Only (B) showed a decrease. (L15) which boiled minutes. Also, our results contribute databases provide information about potential