Abstract
Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Steam cooking has been observed to significantly improve bile acid binding of green/leafy vegetables. It was hypothesized that other cooking methods could further improve the bile acid binding of various vegetables. Sautée cooking resulted in in vitro bile acid binding measured on a dry matter basis relative to cholestyramine of 14% for mustard greens and kale, 9% for broccoli, 8% for collard greens, 6% for cabbage, and 5% for green bell pepper. These results point to the significantly different (P ≤ 0.05) health promoting potential of mustard greens = kale > broccoli > collard greens > cabbage > green bell pepper. Sautéing significantly improved in vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper compared with steaming, boiling or raw (uncooked). Collard greens exhibited significantly higher bile acid binding by steaming compared with sautéing, boiling or raw. Data suggest that the cooking method with most heath promoting potential for mustard greens, kale, broccoli, cabbage and green bell pepper should be sautéing. Steaming should be used for collard greens as the cooking method. These green/leafy vegetables, when consumed regularly after sautéing, would promote a healthy lifestyle and have the potential to lower the risk of premature degenerative diseases.
Highlights
Along with consuming lower calories from saturated fat and animal products, vegetarians and those consuming vegetables as a major portion of their daily diet are at a lower risk of coronary heart disease and cancer [1,2]
On an equal dry matter (DM) basis, bile acid binding was significantly higher for cholestyramine and significantly lower for cellulose than raw and cooked vegetables
The bile acid binding values for sautéed mustard greens, kale, broccoli, cabbage and green bell pepper were significantly (P ≤ 0.05) higher compared to values for these vegetables raw, boiled or steam cooked (Table 2)
Summary
Along with consuming lower calories from saturated fat and animal products, vegetarians and those consuming vegetables as a major portion of their daily diet are at a lower risk of coronary heart disease and cancer [1,2]. Sulforaphane, indole-3-carbinol, glucaric acid and other isothiocyanates are antioxidants and potent stimulators of natural detoxifying enzymes in the body These compounds are believed to be responsible for the lowered risk of atherosclerosis and cancer [8,9]. Atherosclerosis and cancer are two leading causes of death and disability in the developed world and are increasing rapidly in the developing world [11] These are major human nutrition problems and are preventable with diet and a physically active lifestyle. Kale, mustard greens, broccoli, green bell pepper and cabbage significantly improved in vitro bile acid binding compared with the values obtained for these vegetables in uncooked form [30,31]. The hypothesis of this study was to evaluate relative enhanced bile acid binding of mustard greens (Brassica juncea), kale (Brassica oleracea acephala), collard greens (Brassica oleracea acephala), broccoli (Brassica oleracea italica), cabbage (Brassica oleracea capitala), and green bell pepper (Capsicum annuum) by sautéing, steaming or boiling as determined by their bile acid binding on equal dry matter basis, with a bile acid mixture under human duodenal physiological pH of 6.3
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