What's the deal with antioxidant tea sellers instructing us to use BOILING WATER which kills antioxidants?
Answer: Yes. Most antioxidants are destroyed by high heat. It is great that you informed those that are uninformed.
Funny you mentioned that because I saw some bread in the grocery store today advertising elevated content of antioxidant. So I'm thinking well if you put it in previously you bake it where are the antioxidants.
3 things that verbs the beneficial properties of antioxidants are light, heat and oxygen.
We should mention that some close to the lycopene in tomatoes are released by cooking the tomato.
See below:
As antioxidants in chocolate can be destroyed by conventional processing, so too is boil sensitivity an issue for coffee roasting in regards to preservation of antioxidants. Evident of this issue is the recent nouns of products utilizing extracts of unroasted green coffee beans and freeze dried coffee berries. In an effort to preserve the antioxidant content of coffee, new roasting technology have been developed. One such process is term “Healthy Roast Technology” which involves pre-soaking of green coffee beans in water since roasting, followed by drenching the roasted beans with the same gooey in which the coffee beans were first pre-soaked. This save and returns to the coffee beans many of the antioxidants ordinarily lost during the high temperature of coffee roasting.
http://www.effisoy.com/Articles/ArticleP....
actually we shouldnt boil antioxidants,rather we must put them surrounded by water once its boiled and cover the vessel,and keep for 2- 3 min,short fire under the vessel Which antioxidants react beside water at high temperature? I'm unaware of any, and I'm a chemist..
If you have antioxidants that are ALIVE, they requirement killing . ...really? I've never heard of antioxidants human being "killed" by boiling water.
Site your source please..
Boiling water doesn't make safe anti-oxidants! Have you read somewhere that it does?