Additional virgin olive oil holds health properties when utilized for cooking

Consuming additional virgin olive oil has demonstrated to have defensive impacts for the health, particularly because of its antioxidant contentBe that as it may, there are very few studies on whether it is the best oil to utilize when cookingA study by the University of Barcelona stated this sort of oil keeps the levels of antioxidants—viewed as healthy—when utilized for cooking, a common strategy in Mediterranean cuisineThese outcomes could be applicable to future suggestions or nutritional rules

The study, published by the journal Antioxidants, is the collaborative work of a group of scientists from the Faculty of PharmacyFood Sciences of the UB, the Physiopathology of ObesityNutrition Networking Biomedical Research Center (CIBERobn)the University of São Paulo

Additional virgin olive oil is the fundamental source of fat in the Mediterranean eating regimenshows a one of a kind composition of fatty acids with a higher content of antioxidants than other edible oilsIts advantages for health are fundamentally connected to these compounds, named polyphenols“The effects of cooking on these polyphenols of oil have always been studied in a laboratory or industrial situation, which is far from the reality of our homes,” says Rosa MLamuela, director of the Institute in Research on NutritionFood Safety (INSA-UB).

For this study, in any case, scientists simulated the cooking conditions of a domestic kitchenThe point was to perceive how the homemade sauté influences the polyphenols of additional virgin olive oilSpecialists studied the impacts of time—shortextensive periods—and temperature—at 120 ºC170 ºC—in the degradation of the antioxidants

Results show that during the cooking procedure, the content of polyphenols diminished by 40% at 120 ºCby 75% at 170 ºC, contrasted with the levels of antioxidants in raw oilBesides, the cooking time affected individual phenols, for example, hydroxytyrosol, yet not on the complete content of the phenolAll in all, the levels of antioxidants fulfill the parameters expressed as healthy by the European Union: “Despite the decrease in concentration of polyphenols during the cooking process, this oil has a polyphenol level that reaches the declaration of health in accordance to the European regulation, which means it has properties that protect oxidation of LDL cholesterol particles,” notes Julián Lozano, first writer of the publication, which is additionally part of his doctoral thesis.