Which specific cooking method surprisingly resulted in a 31% increase in available antioxidants?
Answer
Air-frying
When considering the preservation of anthocyanin antioxidants during cooking, different methods show varied results. While methods involving longer, high heat like stir-frying can cause significant losses (up to 60% loss in one study), and baking causes a 22% loss, one specific report noted a counterintuitive result. That report indicated that air-frying actually led to a 31% increase in the availability of antioxidants. This suggests that short, intense dry-heat cooking might enhance the bioavailability of certain beneficial compounds, although this finding is noted as requiring further contextual support.
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