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
