Eggplant is a beautiful vegetable with plenty of antioxidants like vitamins A and C, but also polyphenols, which protect our cells from damage. So what is the best way of preparing eggplants to maximize their polyphenol content? To answer this question, a recent study investigated 4 different cooking methods of eggplants, namely baking, boiling, frying, […]
Lycopene is a one of the most powerful natural antioxidants with many health benefits due to its capacity to fight free radicals that help reduce the risk of developing a wide variety of (chronic) diseases, such as brain aging issues, heart illnesses and even certain types of cancer. Another advantage of this natural antioxidant is […]
Traditional vegetables in the Southern Africa are African nightshade (Solanum retroflexum Dun) and non-headed Chinese cabbage (known as pak choi). Both of these types of vegetables contain healthy benefits (such as phenolic compounds, with antioxidant properties) and higher levels of calcium and iron than raw spinach.
Did you know that cooking most types of peppers with minimal or no water added, is better for your brain? This is because this type of cooking generally increases the antioxidant capacity of the peppers.