Different vitamins have different structures, perform different functions and not all of them are antioxidants. For those that are antioxidants, boiling would speed up the rate at which they react with oxidants and "switch off".

I am not aware of other vitamins so easily destroyed by heat as vitamin C. Some of the vitamins are elements (I think one of the B vitamins is potassium), and cannot be destroyed at any temperature short of things hot enough to cause nuclear reactions. Vitamins A, D, and E, are all fat-soluble as well.