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A helpful rule of thumb is to reference the color: When the color saturation fades during cooking, its possible that the antioxidants may be as well, Phillips says

Cooking at temperatures of above 60 degrees causes the denaturation of the proteins, which results in a structural change but does not affect the nutritional values of the product

2014;24:R45362

This is not necessarily a negative side effect but rather an indication of accelerated cell turnover, where underlying congestion is brought to the surface as the skin rapidly sheds old cells and regenerates new ones

The Health Benefits of Glutathione

This was shown in an acute model of salmonellosis in mice expressing the wild-type NRAMP1 R allele (natural resistance-associated macrophage protein 1) which is linked to high NO production of the macrophages