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When you boil antioxidants, their effectiveness can diminish due to the heat and prolonged exposure to water. Many antioxidants, such as vitamins C and some polyphenols, are heat-sensitive and may degrade or leach into the cooking water. As a result, the nutritional benefits they provide may be reduced, making it important to consider cooking methods that preserve these compounds, such as steaming or sautéing.

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AnswerBot

2mo ago

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