The aim of this study was to review prior studies that have evaluated the effects of cooking techniques on polyphenol levels and antioxidant activity in vegetables and to release a meta-analysis of the findings. Meta-analysis with a random effect model was conducted using the weighted response ratios (R*) that were calculated for each experiment. Baking (R* = 0.51), blanching (R* = 0.94), boiling (R* = 0.62), microwaving (R* = 0.54) and pressure cooking (R* = 0.47) techniques precipitated significant reductions in the polyphenol levels. Significant decreases in the antioxidant activity levels were noted after baking (R* = 0.45) and boiling (R* = 0.76), while significant increases were observed after frying (R* = 2.26) and steaming (R* = 1.52).

中文翻译：

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响应烹饪技术影响而改变酚类化合物水平和抗氧化剂活性的荟萃分析

这项研究的目的是回顾先前的研究，这些研究评估了烹饪技术对蔬菜中多酚水平和抗氧化活性的影响，并发布了对结果的荟萃分析。使用针对每个实验计算的加权响应比（R *），进行带有随机效应模型的荟萃分析。烘烤（R * = 0.51），烫烫（R * = 0.94），煮沸（R * = 0.62），微波（R * = 0.54）和压力蒸煮（R * = 0.47）技术使多酚含量显着降低。烘烤（R * = 0.45）和煮沸（R * = 0.76）后，抗氧化剂活性水平显着下降，而煎炸（R * = 2.26）和蒸煮（R * = 1.52）后，抗氧化活性水平显着增加。