How does deep frying potentially affect the benefit sought from D. trifida?
Answer
It can alter the integrity of heat-sensitive antioxidants
When processing yams like D. trifida, the culinary method chosen directly impacts the delivery of potential therapeutic benefits. Specifically, high-heat processing methods such as deep frying are discouraged when the goal is maximizing phytochemical intake. This is because the desirable antioxidant compounds are often heat-sensitive, meaning intense thermal treatment can lead to their degradation or structural alteration, thereby diminishing the very therapeutic benefit that consumers might be seeking beyond basic nutrition.
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