Journal of the American Chemical SocietyDOI: 10.1021/jacs.0c10461

Mattia Bondanza, Lorenzo Cupellini, Pietro Faccioli, and Benedetta Mennucci

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Thank you to everyone who replies. I know I ask a lot of questions and it might seem annoying but you guys are really helping me. First year wrestler/ I’m a junior in high school right now.

I haven't tried it, but I imagine it would go well with cream soda or any fruit flavored diet soda. You can add a little vitamin c powder to get more of a zing.

Full-text: ncbi.nlm.nih.gov/labs/pmc/articles/PMC6514867

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Found from this paragraph

>Because many vegetables are cooked for edibility or to enhance palatability, the effects of cooking processes that may alter the bioavailability of nutrients, such as phytochemicals, vitamins, minerals, and fiber, deserve to be mentioned. For instance, evidence exists that slowly simmering vegetables with olive oil in “sofrito” fashion enhances the bioavailability of carotenoids (lycopene) and polyphenols (naringenin, quercetin, and ferulic acid), indicating how the traditional Mediterranean cuisine can contribute to the salutary effects of this dietary pattern (10).

Eat Even More Vegetables and Fruits to Protect Your Heart (2020) editorial from the Annals of Internal Medicine

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1. Introduction

>Cooking can negatively affect the phytochemical content of food through oxidation, degradation, or the formation of pro-oxidant compounds. In contrast, it may improve the bioavailability of phytochemicals by altering chemical structures and releasing bioactive compounds from the food matrix [1,4,5].

>The sofrito is a typical technique of lightly frying onion and garlic in EVOO.

2. Results

3. Discussion

4. Materials and Methods

5. Conclusions

>The use of olive oil in Mediterranean cuisine may improve the extractability of bioactive compounds such as polyphenols and carotenoids from food matrix. The migration of polyphenols, such as naringenin, ferulic acid, and quercetin, which are compounds not detected in olive oil, to the oil fraction during the sofrito preparation may enhance their bioacessibility and bioavail

I like to take orange juice in my protein smoothies because I like the tartness. I feel like it compliments the berries and prevents it from being overly sweet/milky. However, I don’t think all of that juice is doing me any favours and I’d really rather use water as the liquid component if I had the opportunity. Does anyone have recommendations for an orange flavoured protein or anything tart/tangy?

I’ve used the google but I’m only coming up with recipes for orange smoothies.

I’m a super picky eater so I am trying to mask as much healthy food as I can lol. Thank you all!