Domestic Sautéing with EVOO: Change in the Phenolic Profile

(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the Mediterranean diet, are attributed to its polyphenol profile. EVOO is often consumed cooked, and this process may degrade and transform polyphenols. (2) Methods: In this work, we determined how temperature,...

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Detalles Bibliográficos
Autores principales: Lozano-Castellón, Julián, Vallverdú-Queralt, Anna, Rinaldi de Alvarenga, José Fernando, Illán, Montserrat, Torrado-Prat, Xavier, Lamuela-Raventós, Rosa Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022658/
https://www.ncbi.nlm.nih.gov/pubmed/31963124
http://dx.doi.org/10.3390/antiox9010077

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022658/
https://www.ncbi.nlm.nih.gov/pubmed/31963124
http://dx.doi.org/10.3390/antiox9010077

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