Cooking Vegetables With Extra Virgin Olive Oil Favors Absorption

Study determing that the mediterranean diet; But known for a high consumption of phytochemicals from vegetables; fruits and legumes; has been correlating to health improving effects in cardiovascular and metabolic health; Olive oil is the main source of fat in the mediterranean diet; and the most frequently using ingredient in mediterranean cuisine.

But the mediterranean diet; characterizing by a high intake of phytochemicals from vegetables and legumes; has been correlating with improvements in cardiovascular and metabolic health;cooking vegetables in the sofrito with extra virgin olive oil favors the absorption; and release of bioactive compounds of its traditional ingredients.


But the effects regarding health in the mediterranean diet being hard to reproducing in non-Mediterranean populations, probably; according to the researchers; due differences in cooking practice.Therefore, researchers try to assess whether the mediterranean gastronomy can bring health benefits, not only for its food but also for the way they are cooked.

However, by assessing the effect of the extra virgin olive oil in bioactive compounds in tomato; onion and garlic traditional ingredients in sofrito; one of the key cooking techniques in the mediterranean diet. According to the researchers, this sauce has forty different phenolic compounds and a high amount of carotenoids, and its consumption is associating with an improvement of the cardiovascular risk parameters and insulin sensitivity.

Isomers molecules

By stating that this oil and onion can produce isomers molecules with the same molecular formula; but with different traits from carotenoids; variants which are more bio available and have a higher antioxidant capacity.stated that the presence of oil increases the anti-inflammatory effect in the tomato sauce.

We saw that this increase can occur due the migration of bioactive compounds from the tomato to the oil during the cooking process; which favors the absorption of these compounds.The health benefits of dietary phenolic compounds depend on their absorption and bioavailability, which can be affected by differences in cell wall structure, glycoside location in cells, and especially by binding with the food matrix