During cooking, qualitative changes, antioxidant degradation, and release into surrounding water may affect the antioxidant activity of vegetables. As for Brassicaceae, it has been reported that boiling determined losses of 97, 74, and 87% in flavonoids, sinapic acid derivatives, and caffeoylquinic acid derivatives, respectively . Losses were reduced to 20–30% by steaming cooking, revealing that this is the optimal method to safeguard secondary metabolites in Brassica crops .