Impact of Household Cooking Techniques on the Phytochemical Profile, Antioxidant Capacity, and Bioactive Compounds of Bitter Leaf (Vernonia amygdalina)
This study demonstrates that household cooking techniques significantly alter the phytochemical profile, antioxidant capacity, and bioactive compounds of bitter leaf (Vernonia amygdalina), with steaming emerging as the optimal method for enhancing antioxidant activity compared to other treatments like boiling.