2 replies to this topic

[Kabb]

In general, can antioxidants retain their beneficial properties if dissolved in near-boiling water?

 

I sometimes take an arginine supplement in near-boiling water.  Amino acids like arginine are quite robust and can survive that temperature with losing their beneficial properties.  However my arginine supplement also contains antioxidants (mostly berry extracts).  Do the the antioxidants get damaged by the temperature?

Edited by Kabb, 23 June 2017 - 04:30 PM.

[gamesguru]

generally yeah, antioxidants keep their cool a lot longer than, say, enzymes.  a few phenolics may degrade at 80 C, but the vast majority are stable until the 120-160 degree range

[normalizing]

hmm, i guess the NIAGEN guys can use that as excuse, "you stored our product at too cool or hot condiiton to ever work"

 

yeh, sure buddy, your product SUCKS!