FRY vegetables with extra virgin olive oil phenolic compounds into vegetables change the better, adding antioxidant properties.
Olive oil can prevent the development of cancer cells and also turn off the cells that are not normal. (The Huffington Post)
A recent study at the University of Granada, Spain found that the FRY vegetables with extra virgin olive oil phenolic compounds into vegetables change the better, adding antioxidant properties. Things are different if only vegetables boiled or another method thus has no such benefits.
Phenolic compounds are substances produced by the plant, there is in many of the foods we eat. In plants, they can serve as a kind of protection against insects or other pests, and they also add color or flavor to the plant. When we humans eat plants containing such compounds, we reap the benefits of antioxidant properties that have associated can reduce the risk of certain diseases.
To know the advantages with the method of frying potatoes, researchers are cooking, tomatoes, eggplant, and squash using four different methods: deep frying, sauteing, boiling water, and boil in a mixture of water and oil. Vegetables are cooked, then analyzed for fat content, water, and the amount of phenol. On the method of frying and sauteing it with extra virgin olive oil, as you would expect, increase the fat content, but the total level of phenolic compounds is also increasing, while the vegetables are boiled phenolic compounds have very similar or lower when compared with raw vegetables.
Higher levels of antioxidants derived from extra virgin olive oil, which has phenolic compounds themselves are transferred to the vegetables during the cooking process. Do not replace all the water in the soup You with oil. “Although it is advisable to boil in cooking vegetables that are consumed together with water,” said Cristina Sánchez Samaniego, one of the authors of the study. He said in a press release.
(Rosandrani N/K. Lindsey Kratochwill/Popular Science)