Once wort oxidizes it can't be reversed. Yes, any surplus O2 left behind will boil off, but the damage has already been done before that.
LODO brewers boil their brewing water first to drive off as much dissolved O2 as possible, then chill it down to strike temp. They take measures in every step and process to prevent, or at least limit, any air (O2) exposure as much as possible.
I'm not 100% LODO (yet) but use many of their techniques, wherever I possibly can. In most cases it's just a really small effort of doing things slightly differently. Then once you've done it, you never want to go back. Seeing and understanding where O2 can cause problems and being aware of them is all it takes. Like not splashing hot wort; or not splashing beer into a bottling bucket; or leaving the lid on a fermenter; etc.
If you're interested, LODO has its own subforum here:
https://www.homebrewtalk.com/forum/forums/lodo-discussion-and-techniques.282/
Thanks I’m definitely gonna look into this Anything to make the brew better. Appreciate it