Scientists can calculate exactly how fast the healthy parts of olive oil break down when heated at different temperatures, using a mathematical model.

Evidence from Studies

Supporting (1)

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Biosensor analysis for the kinetic study of polyphenols deterioration during the forced thermal oxidation of extra-virgin olive oil.

Computational/Algorithm Study

2008 Feb 15

Scientists heated olive oil at five specific temperatures and used a math-based method to calculate how fast the healthy compounds (polyphenols) broke down — exactly what the claim says they did.

Contradicting (0)

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No contradicting evidence found

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Source Study

Biosensor analysis for the kinetic study of polyphenols deterioration during the forced thermal oxidation of extra-virgin olive oil.

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DOI: 10.1016/j.talanta.2007.08.036

Similar Assertions

Scientists can estimate how long it takes for half of the healthy compounds in olive oil to break down when it’s heated at different temperatures.

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86%

The amount of heat energy needed to break down the healthy compounds in olive oil doesn’t change much, no matter how hot you heat it (within the range tested).

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83%

When you heat olive oil really hot, the healthy compounds called polyphenols break down faster the longer and hotter it gets.

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78%

When olive oil gets super hot, the main antioxidant (alpha-tocopherol) disappears completely, but other minor antioxidants (beta and gamma) stick around a bit longer — and some oils protect them better than others.

6

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74%

When you heat olive oil, the smell changes mostly because of how hot it gets — not because of what kind of olive it came from.

5

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73%