Talwinder S Kahlon Author

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In vitro Bile Acid Binding of Kale, Mustard greens, Broccoli, Cabbage and Green Bell Pepper Improves with Microwave Cooking

Author(s):

Talwinder S Kahlon, Rebecca R Milczarek, and Mei-Chin M. Chiu

In vitro Bile Acid Binding of Kale, Mustard greens, Broccoli, Cabbage and Green Bell Pepper Improves with Microwave Cooking

Bile acid binding potential of foods and food fractions has been related to lowering the risk of heart disease and that of cancer. Sautéing or steam cooking has been observed to significantly improve bile acid binding of green/leafy vegetables. It was hypothesized that microwave cooking could improve the bile acid binding of various vegetables. Microwave cooking with no added water resulted in bile acid binding measured on a dry matter basis relative to cholestyramine of 13% for kale and mustard greens, 9% for broccoli and collard greens, 4% fo... view more»

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