[lumberjim]

Antioxidants are plentiful in vegetables and work to eliminate free radicals, which can damage cell DNA and contribute to various diseases. That's why eating fiber, fruits, and vegetables, all of which contain antioxidants, can help prevent cancer and cardiovascular disease.

As it turns out, though, that protective effect is most pronounced when the vegetable is in its natural state.

The first study found that the simplest cooking method was also the worst when it came to preserving nutrients. Broccoli lost 97 percent of flavonoids, 74 percent of sinapics and 87 percent of caffeoyl-quinic derivatives (three different types of antioxidants) when it was microwaved.

When boiled the conventional way (i.e., not in a pressure-cooker), this green lost 66 percent of its flavonoids; when tossed in a pressure cooker, broccoli lost 47 percent of its caffeoyl-quinic acid derivatives.

Steamed broccoli, on the other hand, lost only 11 percent, 0 percent and 8 percent, respectively, of flavonoids, sinapics, and caffeoyl-quinic derivatives.

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