Tag: Antioxidant stability

Vitamin C, a well-known antioxidant, can lose over a third of its potency within a week if stored improperly, proving that antioxidants are not always stable. Understanding the factors that influence the stability of these beneficial compounds is crucial for maximizing their health benefits.

According to scientific studies, vitamin C, also known as ascorbic acid, is highly susceptible to degradation when exposed to light. This instability means that improper storage can significantly reduce the potency of your supplements and skincare products, rendering them less effective.

Though often seen just as a source of caffeine, coffee is a powerful source of antioxidants, ranking as one of the highest in many diets. But does coffee lose its antioxidants as it goes from green bean to your morning cup? The answer is more complex than a simple yes or no, involving several key factors during processing and brewing.

While some sources claim baking can destroy up to 94 percent of anthocyanins in blueberries, other studies suggest that the overall antioxidant capacity remains stable or even increases under certain conditions. The answer to whether blueberries lose their antioxidants when baked is not a simple yes or no.

Over time, light and air are the primary culprits of vitamin C oxidation, which drastically reduces its efficacy. Yes, a dark bottle is highly recommended and often necessary for vitamin C serums, especially those containing pure L-ascorbic acid, to maintain their potency and deliver the best results.