The research states that cooking with further virgin olive oil preserves vitamins

In response to a Brazilian research printed within the scientific journal Developments in Meals Science & Know-how, utilizing further virgin olive oil for cooking helps protect meals vitamins, making meals more healthy.

Till lately it was believed that the fatty acids present in further virgin olive oil oxidize at larger temperatures attributable to its smoke level, the time when the oils start to burn, smoke and oxidize.

Researcher José Fernando Rinaldi de Alvarenga, of the College of Sao Paulo (USP), examined information from greater than 90 tutorial papers on nutrient loss from meals ready utilizing completely different strategies. The research was carried out in collaboration with scientists from the College of Barcelona, ​​Spain, and supported by the Fundação de Amparo à Pesquisa do Estado de São Paulo (Fapesp).

They discovered that the smoke didn’t come from these fatty acids, however from minor elements of the oil. “Additional virgin ‘resists’ larger temperatures as do different oils,” stated Alvarenga, in an interview with the USP’s Meals Analysis Middle (ForC), the place he holds a post-doctoral diploma.

The product accommodates a considerable amount of monounsaturated fat, identified for his or her antioxidant potential. This makes the degradation of olive oil slower than different oils, defending each the vitamins within the oil itself and people within the meals.

“After we evaluate a tomato stew with and with out oil, for instance, the quantity of lycopene could be lowered with out the presence of oil within the cooking course of. Nevertheless, through the use of further virgin olive oil, we had been capable of protect this compound, which is related to the prevention of prostate most cancers, “stated the researcher.

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Variations in the way in which of preparation

Researchers evaluated nutrient breakdown in several methods of cooking, together with baked, pan-fried, stir-fried, stir-fried or stewed.

“We now have seen that the approach that favors the best degradation is preparation within the oven, because it entails very excessive temperatures and really lengthy cooking occasions,” explains Alvarenga.

(With data from Agência FAPESP)

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