A study by the University of Granada (Spain) has shown that frying vegetables in Extra Virgin Olive Oil is the technique that produces greater increases on associated phenols. The consumption of these antioxidants prevents chronic diseases like cancer or diabetes.
That is because a transfer of phenols from the EVOO to the vegetables. In this way, vegetables are enriched with exclusive phenolic compounds in olive oil that are not naturally present in fresh vegetables. The study, published in the journal Food Chemistry, intended to check what cooking technique improves the antioxidant capacity and the content of phenolic compounds in vegetables such as potatoes, pumpkin, tomatoes and eggplant, typical of the Mediterranean diet.
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