How does processing lettuce into flour affect its phenolic content and antioxidant activity?

The resulting additive significantly increased the phenolic content and antioxidant activity of bread by up to 200%

When lettuce is processed into flour through methods like air-drying and subsequent grinding, the resulting additive demonstrates a surprisingly powerful enhancement effect when incorporated into other foods, such as bread. Research indicates that integrating this lettuce flour can dramatically boost the overall nutritional profile of the final baked product. Specifically, this processing method has been shown to cause an increase in both the total phenolic content and the measurable antioxidant activity of the bread, with increases documented as high as two hundred percent. This suggests that consuming lettuce integrated into various food matrices can be highly effective for nutrient intake.