Roasting sesame seeds might reduce some of the healthy plant compounds in them, especially when cooked at higher temperatures.

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Against

Evidence from Studies

Supporting (1)

6

Community contributions welcome

6

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

Cross-Sectional Study

In Vitro

2022 Jul 14

The study shows that roasting sesame seeds causes a loss of healthy compounds like sesamolin and vitamin E, especially at high temperatures, which matches the claim.

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No contradicting evidence found

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According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

Score: 6

DOI: 10.3390/molecules27144508

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Roasting white sesame seeds at 210°C gives you the best mix of good oil, freshness, and healthy compounds without creating too many harmful fats.

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