Heat Kills Olive Oil's Healthy Stuff
Biosensor analysis for the kinetic study of polyphenols deterioration during the forced thermal oxidation of extra-virgin olive oil.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When you cook with extra-virgin olive oil, the good antioxidants inside get destroyed by heat.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
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Max 5Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When you cook with extra-virgin olive oil, the good antioxidants inside get destroyed by heat.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 5Publication
Authors
Campanella L, Nuccilli A, Tomassetti M, Vecchio S
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Claims (5)
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.
Thermal exposure during cooking degrades polyphenolic antioxidants in extra virgin olive oil, eliminating their bioactive health effects.
When you heat olive oil really hot, the healthy compounds called polyphenols break down faster the longer and hotter it gets.
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).
Scientists can calculate exactly how fast the healthy parts of olive oil break down when heated at different temperatures, using a mathematical model.