BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Fat-soluble vitamins and essential polyunsaturated fatty acids (PUFA) are nutrients that are sensitive to heat treatment and oxidation and therefore can be partly lost during cooking.

Detailed explanation-2: -Some minerals and vitamin A are also lost during cooking, although to a lesser extent. Fat-soluble vitamins D, E and K are mostly unaffected by cooking. Boiling results in the greatest loss of nutrients, while other cooking methods more effectively preserve the nutrient content of food.

Detailed explanation-3: -Fat-soluble vitamins (vitamin A, vitamin D, vitamin E, and vitamin K) dissolve in fat and tend to accumulate in the body.

Detailed explanation-4: -Many vitamins and other supplements can degrade faster and lose effectiveness when exposed to excessive heat, light, oxygen in the air, or humidity. Even under ideal conditions, vitamins normally degrade over time, but this process is accelerated by poor storage conditions.