Study: the way you cook the traditional fig-and-milk dessert affects its bioactive power

Thekabarnews.com – A 2024 study published in Food Science & Nutrition shows that cooking methods play a crucial role in preserving food’s biological activity. This effect is true even in simple traditional desserts. Interestingly, the traditional fig-and-milk dessert affects its bioactive power.

The study examined a fig-and-milk dish, a staple in many cultures for centuries. The study focused on how various cooking methods alter the bioactive chemicals in the fig-and-milk dish. Instead of changing the ingredients, scientists tried different ways of cooking. They wanted to see which one kept the health-related qualities the best.

The research revealed that gently heating figs for two minutes and mixing them with milk cooked to 70 degrees Celsius yielded the highest level of biological activity. This approach produced the maximum amount of peptides (around 1,290 milligrams per liter). It also produced many phenols and flavonoids, which are well-known for their antioxidant and cell-protective properties. The cooking method for the traditional fig-and-milk dessert critically affects its bioactive power.

The laboratory analysis yielded remarkable results. An aqueous extract from the optimally cooked dessert triggered apoptosis, or programmed cell death, in 84 percent of human gastric cancer (AGS) cells. Despite using a modest dosage, the extract neutralized 68 percent of free radicals in a typical antioxidant test.

Researchers said that phytochemicals naturally found in figs interact synergistically with bioactive peptides that gentle heating produces from milk, creating these benefits. Conversely, higher cooking temperatures significantly reduced biological activity. This suggests that excessive heat degrades crucial molecules.

The results show that food preparation can matter just as much as ingredient choice for nutrition and biological effects. The researchers added that how food is cooked, not just what it contains, determines how effective it is. Moreover, it’s evident that the cooking method of the traditional fig-and-milk dessert affects its bioactive power.

The study indicates that careful preparation allows traditional foods to retain strong bioactive properties. Even though the results are based on in vitro experiments, not on clinical data in humans, traditional foods are promising.

The study shows that careful preparation helps traditional foods retain strong bioactive properties. Still, the results provide us with an idea of how ordinary cooking habits could change the nutritional content of typical foods.