Prof Sarah Berry

speaker

966 appearances 5 recordings 1 series first heard Jun 2026 last heard 4d ago

Prof Sarah Berry’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 5 in all, peaking in Sep 2026 with 2.

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ZOE Science & Nutrition · How to reduce your heart disease, dementia and cancer risk with 12 everyday high-fibre foods | Hugh Fearnley-Whittingstall & Prof Sarah Berry · 30 Jul 2026 podcast

We know that what gives different fruits, vegetables, carrots their colour are different chemicals.

Typically, these are different kinds of polyphenols, which are bioactive substances, and they all act in a different way.

Jonathan, I just want to pick up on something to do with how we cook carrots, because you made the point, and I did, about how if you eat carrots raw,

Typically, kids prefer that.

They prefer the crunch.

But actually, what happens is that we actually absorb very little of the beta-carotene if you eat the carrots raw because it's trapped within the plant cell structure, the fibrous structure of the carrot.

If you cook it, then you release a lot of that beta-carotene.

Now, obviously, you don't want to overcook it for reasons that you said.

You'll still get healthy nutrients regardless of having it raw.

So if any parents are listening, please still continue to give your kids raw carrots.

It's just that you are able to

access more of some of these healthy nutrients particularly the beta carotene but then there's other tricks you can do as well we know that beta carotene is a fat soluble vitamin so make sure you're drizzling oil on so if you're putting it in your air fryer or you're roasting on the barbecue whatever drizzle oil on as well because then you're having with some fat and you'll absorb even more as well

Yeah, I mean, there's loads of micronutrients.

Vitamin K is a perfect example of one that's in quite high amounts in cabbage.

It's really important for blood clotting, bone health.

But there's loads of polyphenols.

These are the bioactives I know we often talk about that are just incredible chemicals that have such wide-reaching effects.

There'll be different bioactives, different polyphenols, depending on the colour.

So red cabbage, you mentioned as well.

You know, that's a great source of a particular polyphenol called anthocyanin.

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