Researchers from the University of Granada (UGR) in Spain have proven that frying in EVOO - unrefined oil and the highest-quality olive oil - is the cooking method that increases the phenolic - chemical compounds - fractions present in raw vegetables used especially in Mediterranean diet (potato, pumpkin, tomato and eggplant).

Vegetables fried in EVOO improved their antioxidant capacities and also acts as an active deterrent for chronic degenerative pathologies such as cancer, diabetes or macular degeneration, the study showed.

Using EVOO for frying vegetables increases their fat content and reduces their moisture, while this is not observed in other cooking methods, the findings revealed.

Frying is the method that produces the greatest associated increases in the phenolic fraction, confirmed the researchers.

The researchers conducted an experiment in which they cooked 120 grams cubes of potato, pumpkin, tomato and eggplant, all of them without seeds or skin.

The article was published in Food Chemistry magazine.


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