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?

Answer 1

Boiling water doesn't deactivate anti-oxidants! Have you read somewhere that it does?

Answer 2

...really? I've never heard of antioxidants being "killed" by boiling water.

Site your source please.

Answer 3

Which antioxidants react with water at high temperatures?   I'm unaware of any, and I'm a chemist.

Answer 4

actually we shouldnt boil antioxidants,rather we must put them in water once its boiled and cover the vessel,and keep for 2- 3 min,without fire under the vessel

Answer 5

If you have antioxidants that are ALIVE, they need killing ....

Answer 6

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 “Healthy Roast Technology” which involves pre-soaking of green coffee beans in water before roasting, followed by drenching the roasted beans with the same liquid in which the coffee beans were first pre-soaked. This saves and returns to the coffee beans many of the antioxidants ordinarily lost during the high temperatures of coffee roasting.

http://www.effisoy.com/Articles/ArticleP...