A research paper recently published by the scientific group of Rosa M. Lamuela-Raventos et al.(2022), from the Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, Spain, clearly demonstrated the following key findings of Extra Virgn Olive Oil (EVOO):
Highlights
- •EVOO, rich in Mono-Unsaturated Fats (MUFA), is less prone to oxidation than MUFA rich vegetable oils.
- •EVOO minor constituents prevent fatty acid and vitamin oxidation during cooking.
- •EVOO minor compounds are transferred to food enriching it and diminishing its oxidation.
- •EVOO phenolic compounds prevent formation of undesired compounds as acrylamide.
- •Food phytochemicals migrate to EVOO, increasing its bioavailability and stability.
Therefore, Extra Virgin Olive Oil (EVOO) has several advantages over other vegetable oils used in cooking. Its fatty acid profile and minor constituents keep the oil stable under high temperatures. By absorbing the oil, the cooked food is likewise protected from oxidation and enriched with EVOO health-promoting bioactive compounds. Finally, food bioactive compounds become more bioavailable upon migration to the oil”
So, MONOGRAM Team suggests you:
“KEEP CALM AND LOVE COOKING WITH MONOGRAM EVOO “
Reference:
Lozano-Castellón, Julián & Rinaldi Alvarenga, José Fernando & Vallverdú-Queralt, Anna & Lamuela-Raventós, Rosa M. (2022). Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation. Trends in Food Science & Technology. 123. https://doi.org/10.1016/j.tifs.2022.02.022
