Vegetables’ health benefits can increase when cooked with extra virgin olive oil

Cooking vegetables in the sofrito (sauté) with extra virgin olive oil favours the absorption and release of bioactive compounds of its traditional ingredients (garlic, onion and tomato), according to the new study.
These results, published in the science journal Molecules, allow an insight on the mechanisms with which gastronomy could play a relevant role in the health-improving effects of the Mediterranean Diet.

https://www.ub.edu/web/ub/en/menu_eines/noticies/2019/06/021.html

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