The Extra Virgin Olive Oil: the king also in Cooking

The Extra Virgin Olive Oil wins on all also in cooking! An recently search has compared the reaction of prolonged heat stress of extra virgin olive oil and olive oil, to understand if is preferable also in this section for the utilized of the first compared to the second. the result is irrefutable: the extra virgin olive oil wins under any aspect and all this thanks to the considerable content in α - tocopherol and polyphenol, which protects it from the oxidation phenomenon. The differences more evident which distinguishes the extra virgin olive oil from olive oil are two: the exponential increase of number of peroxides and the decrease of content of unsaturated fatty acids; these are existing before of the heating in modestly quantity, which became high at the end of heat stress. In fact, the study, shows that the effect on the composition in fatty acids of extra virgin olive oil is not significant; on the contrary for the olive oil which suffers important changes. The final result shows as winner also in cooking the Extra Virgin Olive Oil!

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