A Review – In Vitro Bile Acid Binding of Various Vegetables
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Abstract
Health promoting potential (cholesterol lowering and cancer risk reduction) of various vegetables could be determined by evaluating their bile acid binding capacity. Bile acid binding of sixteen vegetable raw (uncooked), steamed, sautéed, microwave, microwave with water and boiled were reported in six studies. Highest bile acid binding values were observed with steaming and boiling resulted in lowest values. The Steamed vegetable would retain most of the phytonutrients. By steaming observed bile acid bindings were for Turnips 1.2%, Green Bell Pepper and Cabbage 4%, Cauliflower, Green Beans, Carrots, Spinach, Brussels Sprouts and Broccoli 6-8%, Asparagus, Collard Greens, Mustard Greens and Kale 10-13%, Eggplant 14%, Okra 16% and Beets 18%. Various vegetables when consumed regularly after steam cooking, combined with low fat diet would result in potential lower risk of premature degenerative diseases (heart disease and cancer), improve public health and advance human nutrition research.
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