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

Background: Vegetables have some beneficial effects on human health due to their antioxidant compounds, like polyphenols. Cooking leads to many physical and chemical changes to plant structure that can alter the phytochemical compounds of vegetables.

Objectives: To investigate the effects of heat treatment and freezing on the antioxidant properties of garlic, onion, broccoli and cauliflower.