Researchers have found that extra virgin olive oil absorbs polyphenols from vegetables cooked in it, making the polyphenols more bio-accessible. "There is an exchange of polyphenols during cooking, some more apolar from vegetables go to the oil fraction, while some from the oil are absorbed by the vegetables," said Rosa Maria Lamuela-Raventos, a professor at the University of Barcelona.
Olive oil found to exchange polyphenols with vegetables during cooking
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