Cooking carrots may boost their antioxidant power, a new study revealed last month. Researchers at the University of Arkansas heated carrots with and without their skins and stored them at 104 degrees Fahrenheit, or 40 degrees Centigrade, for four weeks. The cooked carrots had three times the level of antioxidants as raw carrots. Antioxidant levels rose during the first week of storage then tapered off and began to drop after two weeks. But at four weeks, their levels remained greater than those of raw carrots. Keeping the carrot skin on slightly boosted the antioxidant content. Results of the study are published in the August issue of Journal of Agricultural and Food Chemistry.