I really enjoyed this paper on microwaving vegetables vs. using other cooking methods. I also looked up the funding sources and it seems this paper is purely academically motivated rather than motivated by some microwave company.

The coolest finding was that some vegetables increased their antioxidative properties after cooking.

From Science Daily’s summary:

• The highest antioxidant loss was observed in cauliflower after boiling and microwaving, peas after boiling, and zucchini after boiling and frying.
• Green beans, beets, and garlic were found to keep their antioxidant levels after most cooking treatments.
• The vegetables that increased their antioxidant levels after all cooking methods were green beans (except green beans after boiling), celery and carrots.
• Artichoke was the only vegetable that kept its high antioxidant level during all the cooking methods.