When you heat olive oil really hot, the healthy compounds called polyphenols break down faster the longer and hotter it gets.

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

Contradicting (0)

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No contradicting evidence found

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.

Source Study

Biosensor analysis for the kinetic study of polyphenols deterioration during the forced thermal oxidation of extra-virgin olive oil.

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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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).

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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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Thermal exposure during cooking degrades polyphenolic antioxidants in extra virgin olive oil, eliminating their bioactive health effects.

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