Impact of cooking on the antioxidant activity of spice turmeric.

In conclusion, the cooked curcuminoids, including boiled and roasted forms, still have antioxidant and neuroprotective activity.
PMID: 31205460 [PubMed]

Source: Food and Nutrition Research - June 19, 2019 Category: Nutrition Authors: Sun JL, Ji HF, Shen L Tags: Food Nutr Res Source Type: research