Effects of Superheated Steam Cooking on Inhibition of Postprandial Triacylglyceride Increase and Lipid Peroxidation in Blood
10.1625/jcam.7.117
- VernacularTitle:過熱水蒸気調理の食後中性脂肪上昇および脂質過酸化に対する抑制効果
- Author:
Masahito NISHITANI
;
Tomohiro SUGINO
;
Seiji TAKAMI
;
Ryosuke MATSUURA
;
Osami KAJIMOTO
- Publication Type:Journal Article
- Keywords:
superheated steam cooking;
postprandial triacylglyceride;
lipid peroxidation
- From:Japanese Journal of Complementary and Alternative Medicine
2010;7(2):117-120
- CountryJapan
- Language:Japanese
-
Abstract:
In the present study, in order to investigate the healthy functionality of superheated steam cooking, we examined triacylglyceride, RLP-cholesterol, ascorbic acid and d-ROM levels in blood after intake of fried pork cooked using superheated steam or in a deep fryer. At 6 hours after intake, in the superheated steam cooking group, triacylglyceride and RLP-cholesterol levels were lower, while ascorbic acid levels were higher and d-ROM levels were lower when compared with the deep fryer group. These results suggest that superheated steam cooking has healthy functionality with regard to the inhibition of postprandial triacylglyceride increase and lipid peroxidation in blood.
