Vegetables generally eaten in the Philippines change broadly regarding phenolic substance and cancer prevention agent limits. This just implies the dietary or wellbeing estimation of vegetables, when exposed to concoction response or cycle, can either expand, decline, or continue as before. 

Elderlies are right in saying not to over-cook the veggies since bubbling can essentially influence the phenolic substance and cell reinforcement limits of up to 92% and 88%, separately. As a result recommending that vegetables, especially the green verdant ones, must be exposed to negligible warming to forestall the loss of cancer prevention agents. This depends on the investigation of a group of specialists from the Philippine Rice Research Institute. 

The examination group assessed the absolute phenolic content and cancer prevention agent limit of 47 privately developed vegetables, both in crude structure and in an express that they are normally devoured. These vegetables are sourced from the territories of Benguet, Bulacan, Isabela, Nueva Ecija, and Mountain Province in Northern and Central Luzon. 

Phenolic mixes are water-solvent cell reinforcements from plants that are significant as a result of their capability to forestall and treat malignancy. Be that as it may, other than malignancy, cell reinforcements could likewise have expected use in the treatment and anticipation of atherosclerosis, cardiovascular breakdown, neurodegenerative issues, maturing, diabetes mellitus, and different maladies. 

The scientists needed to appraise the phytochemical substance and cell reinforcement limits of the vegetables in the structure that they are normally eaten, to give bits of knowledge with respect to how these plant nourishments can be utilized as wellsprings of phytochemicals that can advance great wellbeing. 
 
Filipinos devour one-half cup (114 g) of bubbled vegetables every day or for the three significant suppers in a day, while teenagers in state funded schools in Metro Manila expend even less (81 g.) Actually, these utilization designs fall beneath DOST-FNRI's Pinggang Pinoy, a nearby food guide's prescribed admission of three-fourths to one cup of crude or prepared vegetables per dinner. 

"Public information shows that our own is where interminable infections, for example, cardiovascular ailments and diseases have kept on tormenting numerous individuals, and counteraction through the utilization of ease wellbeing nourishments, for example, vegetables should be advanced as this is a superior and more economical methodology than costly clinical treatment," Rosaly V. Manaois, who drives the exploration group, said.

Results of the study by the researchers show that when consumed raw, the following vegetables have the highest TPC among the samples tested:

turmeric (luyang dilaw)
red coral lettuce
sweet potato tops (talbos ng kamote)
chili leaves (talbos ng sili)
jute (saluyot)
lowland water spinach (kangkong)
green eggplant (talong na bilog)
purple eggplant (talong na haba).

They also remained powerful antioxidants after boiling. Furthermore, turmeric contains the phenolic compound curcumin, which has been extensively studied and reported to exhibit high antioxidant capacity and various other biological functions and medicinal effects.