{'fraction_non_alphanumeric': 0.03259726603575184, 'fraction_numerical': 0.024185068349106203, 'mean_word_length': 4.987421383647798, 'pattern_counts': {'":': 0, '<': 2, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Retention of polyacetylenes and carotenoids in carrot during cooking

A group of compounds called polyacetylenes (including falcarinol, falcarindiol and falcarindiol-3-acetate), which are present in carrots, is gaining interest due to their potential anti-inflammatory and anti-cancer effects. In contrast to the carotenoids also present in carrots, it is not well known how the concentration of polyacetylenes is affected by domestic cooking. In order to quantify intake in population studies it is important to know how the compounds are affected by preparation. Carrots were peeled and cut into 5-mm disks, quartered lengthwise or left whole. They were then boiled for 5, 10, 15 or 20 minutes in 300 ml water per 100 g raw carrot, and the carrots and cooking water analysed by HPLC. Whole carrots retained more polyacetylenes than disks (p< 0·001) and batons (p< 0·001). For carotenoids, there was no significant losses or differences among shapes.