Tag: Antioxidant degradation

Research consistently shows that tocopherol, a form of vitamin E, is highly susceptible to thermal and oxidative degradation, with significant losses occurring during food processing and storage. The specific temperature at which tocopherol degrades varies, with faster decay observed at higher temperatures and in the presence of oxygen.

According to a study published in the *Brazilian Journal of Biology*, spirulina's antioxidant potential can degrade by over 50% in just 50 days when stored at room temperature. So, does spirulina lose its potency over time? The answer is a clear yes, though proper storage is key to extending its nutritional life.

Research has long established tea's powerful antioxidant properties, primarily from compounds like catechins and flavonoids. The question of whether boiling tea destroys antioxidants is common among health-conscious consumers, with many fearing that high temperatures will negate the drink's benefits. While some heat-sensitive compounds can degrade over prolonged boiling, the effect on overall antioxidant capacity is more nuanced and depends heavily on the type of tea and brewing method.