Tag: Nutrient stability

While many water-soluble vitamins are notoriously fragile when exposed to heat, biotin, also known as vitamin B7, displays a surprising degree of thermal stability. Understanding the real science behind biotin's resistance to heat is crucial for preserving its benefits when preparing biotin-rich foods.

According to nutritional experts from Tufts University, fat-soluble vitamins like K are generally not affected by normal cooking or freezing. This article explores the important question: Does cooking affect vitamin K2, and if so, what are the best practices for preservation?

According to research on feed production, vitamin A is highly susceptible to degradation when exposed to light, humidity, heat, and oxygen, making it one of the most sensitive vitamins. Knowing what is the stability of vitamin A is therefore critical for ensuring its potency in both food products and supplements.

Ascorbic acid, widely known as vitamin C, is a crucial nutrient, yet a major study on orange juice preservation showed a strong negative correlation between temperature and ascorbic acid concentration. While the crystalline form of ascorbic acid begins to decompose around 190°C, its degradation in water-based solutions, particularly when exposed to oxygen, begins at much lower temperatures, sometimes starting as low as 50°C. Understanding these temperature thresholds is vital for both food preservation and supplement manufacturing.

Though often mentioned together, vitamins and minerals are fundamentally different types of micronutrients that the body needs for a variety of metabolic functions. A key distinction lies in their basic chemical makeup: vitamins are organic compounds, while minerals are inorganic elements.

According to research, vitamin C can lose a significant portion of its potency when exposed to environmental factors like heat and light. This accelerated decay is the core reason why vitamins go bad, causing them to become less effective over time.

Vitamins are organic substances that, unlike minerals, can be broken down by heat, air, and acid. Understanding this fundamental difference is crucial for anyone seeking to maximize the nutritional benefits from their food and supplements.

According to a study on patients with liver cirrhosis, heating BCAAs to 80°C did not significantly affect their stability, confirming that moderate heat does not destroy the nutritional value of branched-chain amino acids. This is good news for anyone looking to combine their morning brew with a performance supplement.

Studies have shown that high heat significantly degrades vitamin E in edible oils, with a 56.6% reduction observed in palm olein after just 10 minutes of heating to 180°C. This degradation is not complete, however, and is influenced by a complex interplay of temperature, cooking duration, oxygen exposure, and the food matrix itself.

Lysine is an indispensable (essential) amino acid naturally present in breast milk, providing a key building block for a baby's growth and development. Research shows its concentration is highest in early milk and gradually decreases over the first few months. This essential nutrient must be acquired through the diet, as the human body does not produce it on its own.