What happens when you boil antioxidants?

When you boil antioxidants, their effectiveness can diminish due to the heat and prolonged exposure to water. Many antioxidants, such as vitamins C and some polyphenols, are heat-sensitive and may degrade or leach into the cooking water. As a result, the nutritional benefits they provide may be reduced, making it important to consider cooking methods that preserve these compounds, such as steaming or sautéing.