https://www.selleckchem.com/pr....oducts/blasticidin-s
ABTS and DPPH assays were also used as screening methods to assess the antioxidant potential of broccolini. A significant loss of the phenolic compounds and a reduction of the antioxidant activity were observed after the three cooking methods. Clear disadvantages were detected when broccolini was boiled, namely high losses of phenolic acids and derivatives (70%). Steaming and griddling also led to a significant loss of phenolics (50%) from fresh broccolini. The mineral content of this vegetable after domestic cooking procedure
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