The purpose of this site is to collect lab research by medical doctors about herbs that are proven to treat illnesses and counter the false attacks on herbs by the medical industry and false claims by alternative medicine. I let the science tell the facts.
 
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Boiling Antioxidents good or bad

I am of the opinion that boiling antioxidents is generally bad, however some have different opinions or research. Steeming and freezing may be an alternative to boiling. Drinking liquids if boiled is good.

It seems the facts are that some antioxidents increase and some decrease after boiling. The chart below contains preliminary findings and is not complete.

Antioxident Do not Boil Ok
to
Boil
Anthocyanins
x
 
Asorbic acid
Beta Carotene
x
Catalase
Glutathione
Luteolin
x
 
Lycopene
x
Phytochemicals
Phytonutriants
x
Polyphenols
Superoxide Dimutase
Thiols
Vitamin A
Vitamin C
x
Vitamin E
 
 

http://www.healthcastle.com/how-cooking-affects-antioxidant-activity-vegetables


1. Peas, zucchni and cauliflower had the highest losses. Beetroot, garlic kept antioxident level. Celery, artichoke, green bean and carrot increased its antioxident level. http://www.ncbi.nlm.nih.gov/pubmed/19397724

2.

 
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