Referencing
Giallourou, N., Oruna-Concha, M.J., & Harbourne, N. (2016). Effects of domestic processing methods on the phytochemical content of watercress (Nasturtium officinale). Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
Currently, research has primarily focused on comparing the phytochemical content of watercress before and after cooking, without delving into the specific processes that lead to changes in these compounds. Understanding the mechanisms behind these changes is crucial for optimizing the preservation of phytochemicals during cooking. It is important to investigate how factors such as heat, water, and cooking duration interact with the phytochemicals in watercress to determine their fate during cooking. By identifying these mechanisms, it can provide evidence-based recommendations on the best cooking methods to retain the maximum amount of phytochemicals in watercress. Moreover, a deeper understanding of these mechanisms can also lead to the development of innovative cooking techniques that could potentially enhance the retention of phytochemicals in watercress. Further research in this area is essential to bridge the gap in knowledge and provide insight into how to maximize the health benefits of consuming watercress through cooking. Overall, studying the specific mechanisms by which different cooking methods affect the phytochemical content of watercress is an important area for future research.
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