... syringic acid, sinapic acid, gallic acid, vanillin, vanillic acid, p-hydroxybenzoic acid, p-hydroxyphenylacetic acid, myricetin, (-)-epicatechin, p-coumaroylhydroxyagmatine, and petanin (André ... environment interaction. 3.3 Cooking Vitamin C changes during cooking have been evaluated by Burgos et al. (2009a) by boiling, microwaving and baking tubers. Losses of vitamin C were most important ... physiological concentrations required for optimal cell functioning could disrupt the balance between oxidant production and antioxidant protection, being believed to be critical in maintaining...