1.0Bart Maeshttps://www.bartmaes.eu/en/When are polyphenols destroyed? Baking ?rich600338<blockquote class="wp-embedded-content" data-secret="A4iYZXhHfH"><a href="https://www.bartmaes.eu/en/polyphenols/when-are-polyphenols-destroyed/">When are polyphenols destroyed?</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.bartmaes.eu/en/polyphenols/when-are-polyphenols-destroyed/embed/#?secret=A4iYZXhHfH" width="600" height="338" title="“When are polyphenols destroyed?” — Bart Maes" data-secret="A4iYZXhHfH" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
/* <![CDATA[ */
/*! This file is auto-generated */
!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);
/* ]]> */
</script>
https://www.bartmaes.eu/wp-content/uploads/2021/10/Verhitten-met-extra-vierge-olijfolie-polyfenolen.jpg17101282Extra virgin olive oil and the amount of polyphenols that may be destroyed during baking and frying. Heating with extra virgin olive oil makes the polyphenols of the olive oil penetrate into the food