Boiling may cause antioxidants to leach into the cooking water, while steaming or lightly sauting may preserve more of the benefits, Phillips says
Deweirdt J, Ducret T, Quignard JF, Freund-Michel V, Lacomme S, Gontier E, Muller B, Marthan R, Guibert C, Baudrimont I (2022) Effects of FW2 nanoparticles toxicity in a new in vitro pulmonary vascular cells model mimicking endothelial dysfunction
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Here we used NAPstar sensors, in yeast, mammalian cells, and plants in combination with genetic and chemical inhibition to re-visit the question of the relative importance of the glutathione and thioredoxin systems as mediators of anti-oxidative electron flux during acute oxidative challenges