date:Jul 05, 2013
dant activity of blueberry extracts after various cooking methods. Antioxidants help to fight oxidative stress, a contributor to certain human diseases. Only microwaving for five minutes had a detrimental effect on the antioxidant capacity of the blueberries. Antioxidant activity was not reduced when using shorter microwaving times, baking or boiling.
What we can say from this study is that cooking and heating, especially longer microwaving, does decrease the amount of beneficial compounds in t