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).

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 different high temperatures and found that the energy needed to break down healthy compounds called polyphenols stayed pretty much the same — just like the claim said.

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

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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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When you heat olive oil at high temperatures for a long time, it makes more of two harmful chemicals—HNE and ONE—than the other oils, because olive oil is mostly made of oleic acid.

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When you heat olive oil really hot (200°C), it loses all its protective antioxidants and turns into more gunk than when heated at a lower temperature (170°C).

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