Our previous meta-analysis study showed that boiling, steaming and stir-frying not have statistically significant effect to determine the impact of these techniques on carotenoid and anthocyanin concentrations in vegetables. . Furthermore, in a second meta-analysis, we investigated the effects of cooking techniques on phenolic compounds levels and antioxidant activity in vegetables. Notably, steaming and frying had no statistically significant results, while the analysis of blanching, microwaving and pressure-cooking techniques lacked the statistical power to determine the effect on antioxidant activity.