Vegetables fried with olive oil have healthier properties than cooked ones - results of a research study

Title in original language: 

Un estudio demuestra que las verduras fritas con aceite de oliva tienen más propiedades saludables que las cocidas

Sector: 

Fruits & Vegetables

Category: 

Quality & Safety

Description: 

In an article published in the journal Food Chemistry, researchers have found that fried vegetables with Extra Virgin Olive Oil improved their antioxidant capacity and the content of phenolic compounds, which prevent chronic degenerative diseases such as cancer or diabetes.

Target groups: 

Students

Training Formats: 

Web page

Keywords: 

Olive oil; Antioxidants; Phenolic compounds

Provider - Source: 

Fundacion descubre

Language: 

Spanish

Last name: 

Cristina Cabeza

Organisation: 

AAC