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...

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Supporting (1)

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Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Cross-Sectional Study

In Vitro

2023 May 22

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No contradicting evidence found

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Source Study

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Score: 6

DOI: 10.3390/molecules28104247

Similar Assertions

When you heat olive oil really hot (200°C), the good antioxidants called tocopherols disappear—some oils lose them completely, while others like Picual and Cornicabra keep a little bit left.

89%

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).

88%

When you heat certain types of olive oil really hot, the healthy antioxidant called alpha-tocopherol disappears completely in some kinds, but not as much in others — Picual and Cornicabra oils hold up better.

84%

All olive oils have a lot of one type of antioxidant called alpha-tocopherol — but the amount varies: Cornicabra has the most, Manzanilla has the least.

79%

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.

76%