{"version":"1.0","provider_name":"Bart Maes","provider_url":"https:\/\/www.bartmaes.eu\/de\/","title":"Wann werden Polyphenole zerst\u00f6rt? Backen?","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"IDL1nWREtA\"><a href=\"https:\/\/www.bartmaes.eu\/de\/polyphenole\/wann-sind-polyphenole-zerstoert\/\">Wann werden Polyphenole zerst\u00f6rt?<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.bartmaes.eu\/de\/polyphenole\/wann-sind-polyphenole-zerstoert\/embed\/#?secret=IDL1nWREtA\" width=\"600\" height=\"338\" title=\"&#8222;Wann werden Polyphenole zerst\u00f6rt?&#8220; &#8211; Bart Maes\" data-secret=\"IDL1nWREtA\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2021\/10\/Verhitten-met-extra-vierge-olijfolie-polyfenolen.jpg","thumbnail_width":1710,"thumbnail_height":1282,"description":"Natives Oliven\u00f6l extra und die Menge an Polyphenolen, die beim Backen und Braten zerst\u00f6rt werden k\u00f6nnen. Durch das Erhitzen mit nativem Oliven\u00f6l extra dringen die Polyphenole des Oliven\u00f6ls in die Lebensmittel ein"}