Natural antioxidant activity of commonly consumed plant foods in India: effect of domestic processing.

Oxid Med Cell Longev · 2013 · PMC3694554 · PMID 23844275

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highly significantno p-value reported

Findings of this study suggest that although different cooking methods showed changes (highly significant in some cases) in the phenolic content and AOA of the GLVs, there was no effect of domestic cooking on the correlation between the PC and AOA.

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a decreasing trendno p-value reported

Indeed an increasing trend was observed in potatoes [ 44 ], while a decreasing trend was reported in other vegetables [ 42 ].

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an increasing trendno p-value reported

In general, an increasing trend in DPPH activity on cooking was seen in most of the GLVs studied.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.