The good stuff in olive oil that’s supposed to help you gets ruined when you heat it up.
Scientific Claim
Thermal exposure during cooking degrades polyphenolic antioxidants in extra virgin olive oil, eliminating their bioactive health effects.
Original Statement
“The polyphenol content of olive oil is destroyed when you cook it. You're essentially paying for the health benefits and then, I don't know, burning them off.”
Context Details
Domain
nutrition
Population
in_vitro
Subject
polyphenolic antioxidants in extra virgin olive oil
Action
are degraded by thermal exposure
Target
eliminating their bioactive health effects
Intervention Details
Evidence from Studies
Supporting (1)
Biosensor analysis for the kinetic study of polyphenols deterioration during the forced thermal oxidation of extra-virgin olive oil.
The study heated olive oil and found that the healthy antioxidants in it break down when exposed to high heat, just like the claim says.
Contradicting (1)
Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils
Heating olive oil does reduce some healthy compounds, but not all of them — lots still remain, so the health benefits aren’t completely gone.