The Claim
Holder pasteurization reduces the potassium ferricyanide reducing capacity of donor human milk by 17.4% (p < 0.01), which reflects a loss of electron-donating antioxidant capacity due to heat-induced denaturation of proteins and small molecules such as vitamins and peptides.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Holder pasteurization decreases the antioxidant capacity of donor human milk by 17.4% due to heat-induced changes in proteins and small molecules like vitamins and peptides.
See the scientific wording
Holder pasteurization significantly reduces the potassium ferricyanide reducing capacity of donor human milk by 17.4% (p < 0.01), indicating a loss of electron-donating antioxidant capacity, likely due to heat-induced denaturation of proteins and small molecules such as vitamins and peptides.
When milk is heated, proteins and small molecules that donate electrons break apart, making them unable to reduce ferricyanide ions. This happens because heat destroys the chemical groups needed to transfer electrons, and enzymes that normally help fight oxidation also stop working.
What the research says
1 studyStudy: Loss of antioxidant function in donor human milk after holder pasteurization: a pilot study
Heating donor milk for safety reduces its ability to act like an antioxidant, specifically its power to donate electrons — and the study proves this happens by 17.4% after pasteurization.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.