The blanched and unblanched fireweed leaf extracts
exhibited antioxidant and anticholinesterase properties,
which could result from the biological activities of the
polyphenolic compounds. However, the reduction of these
abilities in the blanched fireweed extract may result from the
loss/reduction of the phenolics caused by the heat treatment
during the blanching process. Therefore, this vegetable
should be treated with moderate/mild heat during cooking to
maximize the nutraceutical values and functional properties
Q12 of the fireweed leaf in the management/treatment of AD.
Further in vivo and clinical studies should be performed