Vitamin C is a water-soluble and temperature-sensitive vitamin, so is easily degraded during cooking, and elevated temperatures and long cooking times have been found to cause particularly severe losses of vitamin C [12].
B-complex vitamins and vitamin C are water-soluble vitamins that are not stored in the body and must be consumed each day. These vitamins can be easily destroyed or washed out during food storage and preparation.
Vitamin C can be destroyed by heat and light. High-heat cooking temperatures or prolonged cook times can break down the vitamin. Because it is water-soluble, the vitamin can also seep into cooking liquid and be lost if the liquids are not eaten.
This is because some, such as vitamin C and the B vitamins, are water soluble, meaning they leach out when in water. And some, such as vitamins A and E, are fat soluble, so that if you deep-fry them or stir-fry in oil they will leach out into the oil. Vitamin D is stable and unaffected by heat.
Easily destroyed by heat: Vitamin B1 (thiamin), Vitamin C, folate, Vitamin B6, Vitamin E, Omega-3 fats. Easily destroyed by oxygen: (losses occur when foods are Vitamin C, folate, Vitamin E, Omega-3 fats cut up, processed and stored)
Note : The other vitamins such as vitamin-A, vitamin-D, vitamin-E, and vitamin-K are all fat soluble vitamins. They do not get destroyed when heated or exposed to air.
High temperatures of 180 and 230°C caused the highest loss of vitamin D3 being up to 90%. Reaction rate of vitamin D3 degradation ranged from 2.01 to 6.80 × 10–2 sec–1. BHT and TBHQ had the highest antioxidant activity (> 50 %) to decrease the degradation of vitamin D3 at 230°C.
Vitamin C is a water-soluble and temperature-sensitive vitamin, so is easily degraded during cooking, and elevated temperatures and long cooking times have been found to cause particularly severe losses of vitamin C [12].
Vitamin C, also known as ascorbic acid, is an example of a water-soluble vitamin and is common in natural fruits and as a supplement. Vitamin C has been widely studied and in one study shown to degrade by about 50% over 4 weeks in the juice of different fruits.
Vitamin E is a nutrient that's important to vision, reproduction, and the health of your blood, brain and skin. Vitamin E also has antioxidant properties.
Vitamin K helps to make various proteins that are needed for blood clotting and the building of bones. Prothrombin is a vitamin K-dependent protein directly involved with blood clotting. Osteocalcin is another protein that requires vitamin K to produce healthy bone tissue.
It is a fat-soluble vitamin that has long been known to help the body absorb and retain calcium and phosphorus; both are critical for building bone. Also, laboratory studies show that vitamin D can reduce cancer cell growth, help control infections and reduce inflammation.
These vitamins help a variety of enzymes do their jobs, ranging from releasing energy from carbohydrates and fat to breaking down amino acids and transporting oxygen and energy-containing nutrients around the body.
Some nutrients are easily deactivated or can leach out of food during the cooking process. Water-soluble vitamins, such as vitamin C and the B vitamins, are particularly susceptible to being lost during cooking ( 6 , 7 , 8 , 9, 10 ).
Water-soluble vitamins (vitamin C and the B-complex vitamins, such as vitamin B6, vitamin B12, and folate) must dissolve in water before they can be absorbed by the body, and therefore cannot be stored. Any water-soluble vitamins unused by the body is primarily lost through urine.
Vitamins D and A are the most toxic of the fat-soluble vitamins. The symptoms of vitamin D toxicity are nausea, vomiting, pain in the joints, and loss of appetite.
Vitamins don't “expire” in the traditional sense. Instead of becoming unsafe to ingest, they simply become less potent. That's because most of the ingredients in vitamins and dietary supplements break down gradually. This means that they become less effective over time.
(Minerals, such as calcium, iron and zinc, do not degrade when stored properly.) Some nutrients (e.g. certain B vitamins including folic acid, vitamins C and D, beta carotene) deteriorate more quickly than others.
Taking a multivitamin with vitamin D may help improve bone health. The recommended daily amount of vitamin D is 400 international units (IU) for children up to age 12 months, 600 IU for people ages 1 to 70 years, and 800 IU for people over 70 years.
So, adding lemon to hot tea may lose vitamin C's effectiveness, and it could significantly get damaged by the hot temperature. Instead, you can add lemon to tea when it cools down, and you'll benefit from its good nutrients.
Lemons are naturally high in vitamin C and several other vitamins and minerals, but boiling them may actually reduce the amount of nutrients they contain.
Vitamin C is also water soluble and will dissolve into water when foods are boiled. Using a microwave to cook food, which does not require excess water, thus actually prevents vitamin C from leaching away.
Vitamin C, also known as ascorbic acid, is a water-soluble vitamin found in fruits and vegetables, including oranges, strawberries, broccoli, tomatoes and green peppers. Vitamin C is easily destroyed by excessive heat and water, as well as exposure to air. Vitamin D, A and K are not destroyed on heating.
Vitamin K is stable at room temperature. It doesn't need to be refrigerated. It isn't destroyed by cooking.
A: You can mix it equally well with warm or cold liquids. I drink it in the morning first thing along with my "without food" supplements and my "with/or without food" supplements.