Bitter gourd (Momordica charantia) is valued for its ability to regulate blood sugar, due in part to its high levels of charantin and vicine. However, its intense bitter taste comes largely from compounds called cucurbitacins. While this bitterness protects the plant from pests, it often makes people less likely to eat it. In a recent article, Dr. Ananya Sen and Dr. Vikram Mitra from the National Botanical Institute of Bangladesh suggest that specific pre-cooking methods can lessen the bitterness while maintaining its blood sugar-regulating properties.Choice B is the best answer. Sen and Mitra suggest that specific pre-cooking methods can lessen the bitterness in bitter gourd while maintaining its blood sugar-regulating properties. If cooked bitter gourd has significantly lower cucurbitacins but preserves the same levels of charantin and vicine, this would support that suggestion.
Choice A: If treated bitter gourd contains more cucurbitacins and significantly less charantin and vicine, this would weaken Sen and Mitra's claim.
Choice C: The presence of another blood sugar-managing compound has no bearing on the effect of specific pre-cooking methods on bitter gourd.
Choice D: This finding does not mention the effect of high heat on the bitterness of bitter gourds.
✨ Expert's Tip ✨
Identify Sen and Mitra's suggestion and choose the finding that best demonstrates the validity of their suggestion.