What's the deal with antioxidant tea sellers instructing us to use BOILING WATER which kills antioxidants?!


Question: What's the deal with antioxidant tea sellers instructing us to use BOILING WATER which kills antioxidants!?
Answers:
Yes!. Most antioxidants are destroyed by high heat!. It is great that you informed those that are unaware!.

Funny you mentioned that because I saw some bread in the grocery store today advertising high content of antioxidant!. So I'm thinking well if you put it in before you bake it where are the antioxidants!.

3 things that destroy the beneficial properties of antioxidants are light, heat and oxygen!.

We should mention that some like 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 heat sensitivity an issue for coffee roasting in regards to preservation of antioxidants!. Evident of this issue is the recent development 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 technologies have been developed!. One such process is termed

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