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Research declare that cooking with further virgin olive oil preserves vitamins

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

Till not too long ago, it was believed that the fatty acids current in further virgin olive oil oxidise at increased temperatures as a result of its smoke level – the purpose at which the oils start to burn, smoke and oxidise.

Researcher José Fernando Rinaldi de Alvarenga from the College of São Paulo (USP) reviewed information from greater than 90 tutorial papers on the lack of vitamins from meals ready by totally different strategies. The research was carried out in collaboration with researchers from the College of Barcelona in Spain and with the help of the Fundação de Amparo à Pesquisa do Estado de São Paulo (Fapesp).

They found that the smoke didn’t come from these fatty acids, however from secondary elements of the oil. “Additional virgin ‘stands up’ to increased temperatures identical to different oils,” Alvarenga stated in an interview with USP’s Meals Analysis Heart (FoRC), the place he’s a postdoctoral fellow.

The product has a considerable amount of monounsaturated fat, that are identified for his or her antioxidant potential. This makes the degradation of olive oil slower in comparison with different oils and protects each the vitamins within the oil itself and the vitamins within the meals.

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

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Variations within the technique of preparation

The researchers evaluated the degradation of vitamins throughout totally different cooking strategies, together with cooking within the oven, in a pan, stir-frying, sautéing or steaming.

“We have now seen that the method that promotes essentially the most degradation is oven preparation as a result of it entails very excessive temperatures and really lengthy cooking instances,” Alvarenga explains.

(With data from Agência FAPESP)

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