Does baking destroy antioxidants and other nutrients?


#1

For example, if you were to bake a bread with cinnamon, would many anti-inflammatory and antioxidant properties of cinnamon be destroyed?


#2

I do know that heating destroys vitamin C. That’s why you get scurvy from eating only cooked meat, even though raw meat has plenty of it. Not sure about cinnamon’s antioxidants.


#3

Not sure specifically with regards to antioxidants, but regardless it’s all about degree. Obviously if you cook down to charcoal, no nutritional value left.


#4

175C for 35min…


#6

I actually did some research on this a few years ago, and others have actually gotten lab results. Basically, only Vitamin C is lost in significant quantities when baking.

The lab results suggested that turning soylent into pancakes causes them to lose about 60% of their Vitamin C content, but all other nutritional aspects remained fairly stable. They also turned it into Soylent soup by adding 90C hot water. Vitamin C loss was not as significant in this case.