Sesame oil has natural compounds that help it stay fresh and not go bad, even when you cook with it at high heat.
Evidence from Studies
Supporting (2)
Community contributions welcome
The study shows that even when sesame seeds are roasted, the oil still resists spoiling when heated, thanks to natural substances like sesamin and sesamolin. This supports the idea that sesame oil is stable for cooking at high temperatures.
Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems.
The study added sesame oil's natural compounds to oil and heated it, finding they help prevent the oil from going bad when hot — which supports the idea that sesame oil is stable for cooking.
Contradicting (0)
Community contributions welcome
Gold Standard Evidence Needed
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.