assertion
Analysis v1
The good stuff in olive oil that’s supposed to help you gets destroyed when you cook it.
Scientific Claim
Thermal exposure at typical frying temperatures degrades polyphenolic antioxidants in extra virgin olive oil, nullifying their purported health benefits.
Original Statement
“Another study in Food Chemistry found that heating olive oil at just typical frying temperatures led to the degradation of its polyphenol content. People like to argue that this polyphenol content is what makes olive oil so great. As it turns out, the very compounds that supposedly make olive oil beneficial are actually destroyed when you cook it.”
Context Details
Domain
food-chemistry
Population
in_vitro
Subject
thermal exposure of extra virgin olive oil
Action
degrades
Target
polyphenolic antioxidants, nullifying their purported health benefits
Intervention Details
Type: cooking-method
Dosage: typical frying temperatures
Duration: standard cooking duration
Evidence from Studies
No evidence studies found yet.