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Antioxidants (Basel) January 2020 PMID 31963124

Domestic Sautéing with EVOO: Change in the Phenolic Profile.

Julián Lozano-Castellón, Anna Vallverdú-Queralt, José Fernando Rinaldi de Alvarenga, Montserrat Illán, Xavier Torrado-Prat, Rosa Maria Lamuela-Raventós

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Mentions

40
Peak: 4 in Jan 2020
across 4 sources since Jan 2020

Extended reach

113,805
potential audience

Total likes

276

Video views

20,640

Mentions per month

Jan 2020 – May 2025

Where it's discussed

  • News20 articles
  • X / Twitter15 posts
  • Blogs3 articles
  • YouTube2 videos

AI synopsis

What people are saying

The group's discussions reflect a positive consensus with references to scientific findings, such as how higher temperatures degrade polyphenols but EVOO remains healthful within EU standards. The tone is engaged and informative, emphasizing the importance of cooking methods and debunking myths about olive oil safety, which illustrates a strong interest in the research's practical applications and scientific basis.

AgreementModerate agreement

Most discussions agree that cooking with EVOO maintains health benefits despite temperature effects, supporting the study’s conclusions.

InterestHigh interest

There is high curiosity about the specific effects of temperature and cooking time on phenolic compounds, indicating strong interest.

EngagementHigh engagement

Participants discuss methods, share opinions, and reference research details, showing deep involvement.

ImpactModerate impact

While the discussions highlight the significance of cooking practices on health, the overall impact on dietary habits appears moderate rather than revolutionary.

Abstract in brief

  • This study investigates how cooking with extra virgin olive oil (EVOO) at different temperatures and durations affects its polyphenol content, which are compounds linked to its health benefits.
  • Results show that higher temperatures, like 170°C, significantly degrade polyphenols (up to 75%), while longer cooking times mainly affect certain phenols like hydroxytyrosol.
  • Despite the reduction in polyphenols during cooking, the EVOO still meets EU health standards, suggesting it remains a healthy choice when used in home cooking.]
Read the full abstract

Top posts

Most liked on X and Bluesky
Aceites Oliva España
@AceitesOlivaES · X

¿Por qué cocinar con Aceites de Oliva de España? Porque, según un estudio publicado en la revista Antioxidants, al saltear verduras con #aove se mantienen altos los niveles de polifenoles, antioxidantes naturales. https://t.co/Nwinqid5jy #nosabemosloquetenemos https://t.co/0LyY4xW7c5

Mar 15, 2021 · 8 likes · 3 shares · 28,639 followers View post →
日高 秀@オンライン食事指導「Tabegram®︎」開発者
@SHU_HIDAKA · X

油は加熱しない方がいいの？ オリーブオイルを意識的に摂ってる方に届いて欲しい。 ①120℃で30分 ②170℃で15分 ③120℃で60分 ④170℃で30分 ポリフェノール含有量：120℃で40％減少、170℃で75％減少。 〈結論〉油は時間よりも温度の影響を受けるので低温調理をする。 https://t.co/ELfN9XWzQ1 https://t.co/GP6dxzv3BM

Apr 12, 2020 · 5 likes · 637 followers View post →
J P Fanton
@HealthyFellow · X

Domestic Sautéing w/ #EVOO: Change in the #Phenolic Profile Attn: ⁦@NutritionSchool⁩ ⁦@NathanMDCunha⁩ ⁦@NaumovskiNenad⁩ ⁦@Domenico_Sergi9⁩ ⁦@AndrewMcKune⁩ ⁦@maxlugavere⁩ ⁦@SinatraMD⁩ ⁦@EVOOlovers⁩ https://t.co/sg5cwnuHWR

Jan 23, 2020 · 4 likes · 1 share · 26,015 followers View post →
Aceites Oliva España
@AceitesOlivaES · X

Los Aceites de Oliva de España son la mejor opción para cocinar en caliente. Compruébalo aquí https://t.co/Nwinqid5jy #AceitesDeOlivaDeEspaña #ParaTodaUnaVida #PorAlgoSerá #ElPaísMásSaludable https://t.co/OLCck45NxY

May 21, 2025 · 1 like · 1 share · 28,639 followers View post →
Ward van Koperen
@Immetjes · X

@JankeKuik80940 @wennie67 In -extra- vierge olijfolie kun je prima frituren. tot 204°C is geen probleem. Klassieke geraffineerde olijfolie is lampolie, goedkoper, maar gewoon niet gebruiken, doen ze in Italië ook niet. https://t.co/c6o7PZyM5o Studie: https://t.co/dRWCuOpNMv https://t.co/Mq0l78LSl7

Mar 13, 2024 · 1 like · 1,439 followers View post →
Health Research
@GuiltFreeTips · X

Domestic Sautéing with EVOO: Change in the Phenolic Profile https://t.co/kqIKdiVT0y via @MDPIOpenAccess #ExtraVirginOliveOil

Feb 29, 2020 · 2,268 followers View post →

All mentions

Aceites Oliva España
@AceitesOlivaES · X

Los Aceites de Oliva de España son la mejor opción para cocinar en caliente. Compruébalo aquí https://t.co/Nwinqid5jy #AceitesDeOlivaDeEspaña #ParaTodaUnaVida #PorAlgoSerá #ElPaísMásSaludable https://t.co/OLCck45NxY

May 21, 2025 · 1 like · 1 share · 28,639 followers View post →
FatMiewChef
@ChefMiew · X

@Jolly_Blaziken Bonus nerdy points https://t.co/pH6JohDTgF

Apr 3, 2025 · 2,264 followers View post →
Ward van Koperen
@Immetjes · X

@JankeKuik80940 @wennie67 In -extra- vierge olijfolie kun je prima frituren. tot 204°C is geen probleem. Klassieke geraffineerde olijfolie is lampolie, goedkoper, maar gewoon niet gebruiken, doen ze in Italië ook niet. https://t.co/c6o7PZyM5o Studie: https://t.co/dRWCuOpNMv https://t.co/Mq0l78LSl7

Mar 13, 2024 · 1 like · 1,439 followers View post →
M Dolores Ferrando
@MDoloresFL · X

RT @AceitesOlivaES: ¿Por qué cocinar con Aceites de Oliva de España? Porque, según un estudio publicado en la revista Antioxidants, al salt…

Mar 16, 2021 · 3 shares · 142 followers View post →
S.O.S. VENEZUELA
@ABRAHAMTORREAL2 · X

RT @AceitesOlivaES: ¿Por qué cocinar con Aceites de Oliva de España? Porque, según un estudio publicado en la revista Antioxidants, al salt…

Mar 15, 2021 · 3 shares · 137 followers View post →
oiltogether_aove
@oiltogetherAove · X

RT @AceitesOlivaES: ¿Por qué cocinar con Aceites de Oliva de España? Porque, según un estudio publicado en la revista Antioxidants, al salt…

Mar 15, 2021 · 3 shares · 1,195 followers View post →
Aceites Oliva España
@AceitesOlivaES · X

¿Por qué cocinar con Aceites de Oliva de España? Porque, según un estudio publicado en la revista Antioxidants, al saltear verduras con #aove se mantienen altos los niveles de polifenoles, antioxidantes naturales. https://t.co/Nwinqid5jy #nosabemosloquetenemos https://t.co/0LyY4xW7c5

Mar 15, 2021 · 8 likes · 3 shares · 28,639 followers View post →
奥田千晶
@chiaki_okuda · X

オリーブオイルは加熱すると抗酸化作用が低下すると言われていましたよね。 去年発表された論文に、加熱による抗酸化作用への影響はそれほど大きくないと書いていました。 https://t.co/OVluB8DyY1 遠慮なく加熱してます。 バリエーションが増えてうれしい♡

Jan 4, 2021 · 335 followers View post →
日高 秀@オンライン食事指導「Tabegram®︎」開発者
@SHU_HIDAKA · X

油は加熱しない方がいいの？ オリーブオイルを意識的に摂ってる方に届いて欲しい。 ①120℃で30分 ②170℃で15分 ③120℃で60分 ④170℃で30分 ポリフェノール含有量：120℃で40％減少、170℃で75％減少。 〈結論〉油は時間よりも温度の影響を受けるので低温調理をする。 https://t.co/ELfN9XWzQ1 https://t.co/GP6dxzv3BM

Apr 12, 2020 · 5 likes · 637 followers View post →
Phil Parker P.Ag CCA
@Philparkeragri · X

Lots of people think you shouldn't deep fry with olive oil. Below is a study that proves the Southern Europeans are right! #Elaianoliveoil GET YOURS HERE https://t.co/GvJhRNw5IM https://t.co/uazWmi4HMG

Mar 7, 2020 · 637 followers View post →
Health Research
@GuiltFreeTips · X

Domestic Sautéing with EVOO: Change in the Phenolic Profile https://t.co/kqIKdiVT0y via @MDPIOpenAccess #ExtraVirginOliveOil

Feb 29, 2020 · 2,268 followers View post →
Hob Gadling
@OliveChirper · X

Hotter (170 vs. 120°C/338 vs. 248°F) and longer (60, 30, or 15 min) cooking depletes greater amounts of #EVOO phenolics; temperature is the much bigger factor, but even brief "low" temperature cooking knocks out >25% https://t.co/P1i2GrORGJ

Jan 29, 2020 · 274 followers View post →
nutradian
@nutradian · X

Domestic Sautéing with #EVOO: Change in the Phenolic Profile https://t.co/PjgRrnqpox #Cooked #EVOO still meets the parameters of the #EU's #health #claim

Jan 25, 2020 · 1 followers View post →
Best Health 4 You
@besthealthyou · X

RT @HealthyFellow: Domestic Sautéing w/ #EVOO: Change in the #Phenolic Profile Attn: ⁦@NutritionSchool⁩ ⁦@NathanMDCunha⁩ ⁦@NaumovskiNenad⁩…

Jan 23, 2020 · 1 share · 514 followers View post →
J P Fanton
@HealthyFellow · X

Domestic Sautéing w/ #EVOO: Change in the #Phenolic Profile Attn: ⁦@NutritionSchool⁩ ⁦@NathanMDCunha⁩ ⁦@NaumovskiNenad⁩ ⁦@Domenico_Sergi9⁩ ⁦@AndrewMcKune⁩ ⁦@maxlugavere⁩ ⁦@SinatraMD⁩ ⁦@EVOOlovers⁩ https://t.co/sg5cwnuHWR

Jan 23, 2020 · 4 likes · 1 share · 26,015 followers View post →