Lutein is sensitive to heat.
Then, the team around Lina Yunasson, a professor and cardiologist at Lynchbüng University, examined how variations affected the lutein content in spinach. The results of this study appeared in the first food chemistry number for 2019.
Like many other biomaterials, lutein is sensitive to heat. Jonasson’s team tested different temperatures, different cooking times and cold preparation methods.
Low lutein content during cooking and frying.
The spinach was roasted with steamed tomatoes and cooked, then Prache cream the lutein content was examined. In the course of cooking reduced lutein content. The more spinach is surrounded, the less lutein is contained.
If the spinach is fried at high temperatures, after two minutes a large part of the lutein is extracted. If the spinach is heated in the microwave, the lutein content will increase slightly because the microwave destroys the cell structure in the plant until more lutein is released than normal.
The best preparation of spinach: spinach juice.
“It’s best not to heat spinach at all and eat it as juice,” says study author Rosanna Chung. It also recommends adding a little fat, because lutein is soluble in fat. In the presence of fat, not only dissolves better than the cell, it can also be better absorbed by the body. Lutein is found not only in green leafy vegetables, but also in all vegetables, red fruits, yellow and orange. You can find a list of high fat foods here.