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

Scientists heated olive oil at different high temperatures and found that the healthy compounds (polyphenols) broke down faster the hotter and longer it was heated — exactly what the claim says.

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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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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