Research suggests that steam cooking bell peppers improves which functional capacity related to fat processing and heart disease risk?
Answer
Bile acid binding capacity
When preparing purple peppers, steam cooking offers a specific advantage related to metabolic health. This method has been shown to enhance the pepper's bile acid binding capacity. A higher binding capacity means that the body recirculates fewer bile acids during food processing. This process leads to a more efficient utilization of cholesterol and subsequently reduces overall fat absorption, which contributes to lowering the risk factors associated with heart disease. Poor binding capacity, conversely, is linked to an increased risk of cancer.
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