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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #204761
Title: Steam Cooking Significantly Improves in Vitro Bile Acid Binding of Beets, Eggplant, Asparagus, Carrots, Green Beans and Cauliflower

Author
item Kahlon, Talwinder
item Chiu, Mei Chen
item Chapman, Mary

Submitted to: Nutrition Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/12/2007
Publication Date: 10/15/2007
Citation: Kahlon, T.S., Chiu, M.M., Chapman, M.H. 2007. Steam Cooking Significantly Improves in Vitro Bile Acid Binding of Beets, Eggplant, Asparagus, Carrots, Green Beans and Cauliflower. Nutrition Research. 27:750-755.

Interpretive Summary: Healthful potential of steam cooking by beets, okra, eggplant, asparagus, carrots, green beans, cauliflower and turnips was evaluated by their in vitro bile acid binding using a mixture of bile acids secreted in human bile. Considering cholestyramine (bile acid binding, cholesterol-lowering drug) as 100% bound, the relative in vitro bile acid binding on dry matter basis was basis was for the beets 18%, okra 16%, eggplant 14%, asparagus 10%, carrots 8%, green beans 7%, cauliflower 6% and turnips 1%. These results point to the health-promoting potential of beets > okra > eggplant > asparagus > carrots = green beans > cauliflower > turnips. Inclusion of steam cooked beets, okra, eggplant, asparagus, carrots, green beans and cauliflower in our daily diet as healthful vegetables should be encouraged.

Technical Abstract: The relative healthful potential of cooked beets, okra, eggplant, asparagus, carrots, green beans, cauliflower and turnips was evaluated by determining their in vitro bile acid binding using a mixture of bile acids secreted in human bile at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted testing various fresh steam-cooked vegetables on an equal dry matter basis. Considering cholestyramine (bile acid binding, cholesterol lowering drug) as 100% bound, the relative in vitro bile acid binding on dry matter (DM) basis was for the beets 18%, okra 16%, eggplant 14%, asparagus 10%, carrots 8%, green beans 7%, cauliflower 6% and turnips 1%. There were significant differences in the bile acid binding between the various cooked vegetables tested except for carrots and green beans where values were similar. These results point to the health-promoting potential of beets > okra > eggplant > asparagus > carrots = green beans > cauliflower > turnips as indicated by their bile acid binding on dry matter basis. Inclusion of steam cooked beets, okra, eggplant, asparagus, carrots, green beans and cauliflower in our daily diet as healthful vegetables should be encouraged.