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Heat, degree of acidity
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yellow.green View Drop Down
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Joined: June 14 2010
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    Posted: October 08 2010 at 9:59am

How do cooking, storage, or processing affect flavonoids?

Heat, degree of acidity (pH), and degree of processing can have a dramatic impact on the flavonoid content of food. For example, in fresh cut spinach, boiling extracts 50% of the total flavonoid content.




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