Does any one knows good references where possible reactions between diverse types of phytochemicals and other vegetable components react with each other, or decompose to other products, during microwave cooking.are stdied. I am sure many novel reactions are taking place there, but no one cares about them. Since this cooking method is different from all others used till recently by human civilisation, and nutrition and phytochemicals play important roles in maintaing health, some one has to take initiatives to understand atleast the ABCs of the microwave chemistry of vitamins and other edible phytochemicals. To my judgement, just knowing which one of them are lost, or presevered, during such cooking is not a very logical way to understand food chemistry. comments from younger chemists will be much appreciated.