{"id":6199,"date":"2021-10-11T14:34:47","date_gmt":"2021-10-11T12:34:47","guid":{"rendered":"https:\/\/www.bartmaes.eu\/?p=6199"},"modified":"2021-11-17T13:27:26","modified_gmt":"2021-11-17T12:27:26","slug":"when-are-polyphenols-destroyed","status":"publish","type":"post","link":"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/","title":{"rendered":"When are polyphenols destroyed?"},"content":{"rendered":"\n<p>Olive oil and olive leaf extract:<br\/>Fresh leaves contain the most polyphenols. Frying destroys many polyphenols and greatly reduces their strength. Steaming and boiling even increases or slightly decreases the capacity of the polyphenols present. For example, the polyphenol quercetin content in onions, for example, loses by 30% when you cook them.<\/p>\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2021\/10\/Verhitten-met-extra-vierge-olijfolie-polyfenolen-1024x768.jpg\" alt=\"\" class=\"wp-image-6083\" srcset=\"https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2021\/10\/Verhitten-met-extra-vierge-olijfolie-polyfenolen-200x150.jpg 200w, https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2021\/10\/Verhitten-met-extra-vierge-olijfolie-polyfenolen-300x225.jpg 300w, https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2021\/10\/Verhitten-met-extra-vierge-olijfolie-polyfenolen-400x300.jpg 400w, https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2021\/10\/Verhitten-met-extra-vierge-olijfolie-polyfenolen-600x450.jpg 600w, https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2021\/10\/Verhitten-met-extra-vierge-olijfolie-polyfenolen-768x576.jpg 768w, https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2021\/10\/Verhitten-met-extra-vierge-olijfolie-polyfenolen-800x600.jpg 800w, https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2021\/10\/Verhitten-met-extra-vierge-olijfolie-polyfenolen-1024x768.jpg 1024w, https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2021\/10\/Verhitten-met-extra-vierge-olijfolie-polyfenolen-1200x900.jpg 1200w, https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2021\/10\/Verhitten-met-extra-vierge-olijfolie-polyfenolen-1536x1152.jpg 1536w, https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2021\/10\/Verhitten-met-extra-vierge-olijfolie-polyfenolen.jpg 1710w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption> Heating with extra virgin olive oil allows the polyphenols of the olive oil to penetrate into the food<\/figcaption><\/figure><\/div>\n\n<p>Extra virgin olive oil and the amount of polyphenols that may be destroyed during baking and frying. With extra virgin olive oil, the duration and temperature of baking or heating play a role. Research has shown that up to 40% of the polyphenol content is destroyed at 120\u00b0C and even 75% at 170\u00b0C. But even with this heating and loss of polyphenols, extra virgin olive oil is still many times healthier than (refined) olive oil.<\/p>\n\n<p>Heating with extra virgin olive oil allows the polyphenols of the olive oil to penetrate into the food. A 2015 study found that polyphenols penetrate into the diet when olive oil is heated. (Source: <em><a href=\"https:\/\/www.sciencedirect.com\/science\/journal\/03088146\">Food Chemistry<\/a><\/em> <a href=\"https:\/\/www.sciencedirect.com\/science\/journal\/03088146\/188\/supp\/C\"><em>Volume 188<\/em><\/a> <em>, December 1, 2015, Pages 430-438)<\/em> . Fried potatoes are said to contain more polyphenols than boiled potatoes. Vegetables are said to contain more polyphenols after being fried in extra virgin olive oil. <em>(2020 Barcelona study)<\/em><\/p>\n\n<h2 class=\"wp-block-heading\">Freezing olive oil or polyphenols?<\/h2>\n\n<p>Freezing olive oil or olive oil leaves has little effect on the polyphenols.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Olive oil and olive leaf extract:Fresh leaves contain the most polyphenols. Frying destroys many polyphenols and greatly reduces their strength. [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":6083,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1326],"tags":[1440,1441,1378,1443,1442],"ads-targeting":[1324],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>When are polyphenols destroyed? Baking ?<\/title>\n<meta name=\"description\" content=\"Extra 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\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"When are polyphenols destroyed? Baking ?\" \/>\n<meta property=\"og:description\" content=\"Extra 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\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/\" \/>\n<meta property=\"og:site_name\" content=\"Bart Maes\" \/>\n<meta property=\"article:published_time\" content=\"2021-10-11T12:34:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-11-17T12:27:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2021\/10\/Verhitten-met-extra-vierge-olijfolie-polyfenolen.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1710\" \/>\n\t<meta property=\"og:image:height\" content=\"1282\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bart Maes\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/\"},\"author\":{\"name\":\"Bart Maes\",\"@id\":\"https:\/\/www.bartmaes.eu\/en\/#\/schema\/person\/494aac885bbf4cdfe56659fdabd4e59a\"},\"headline\":\"When are polyphenols destroyed?\",\"datePublished\":\"2021-10-11T12:34:47+00:00\",\"dateModified\":\"2021-11-17T12:27:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/\"},\"wordCount\":231,\"publisher\":{\"@id\":\"https:\/\/www.bartmaes.eu\/en\/#\/schema\/person\/494aac885bbf4cdfe56659fdabd4e59a\"},\"keywords\":[\"bake or fry\",\"extra virgin olive oil\",\"polyphenols\",\"polyphenols destroyed?\",\"polyphenols in olive oil\"],\"articleSection\":[\"Polyphenols\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/\",\"url\":\"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/\",\"name\":\"When are polyphenols destroyed? Baking ?\",\"isPartOf\":{\"@id\":\"https:\/\/www.bartmaes.eu\/en\/#website\"},\"datePublished\":\"2021-10-11T12:34:47+00:00\",\"dateModified\":\"2021-11-17T12:27:26+00:00\",\"description\":\"Extra 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\",\"breadcrumb\":{\"@id\":\"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.bartmaes.eu\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"When are polyphenols destroyed?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.bartmaes.eu\/en\/#website\",\"url\":\"https:\/\/www.bartmaes.eu\/en\/\",\"name\":\"Bart Maes\",\"description\":\"Freedom of Health\",\"publisher\":{\"@id\":\"https:\/\/www.bartmaes.eu\/en\/#\/schema\/person\/494aac885bbf4cdfe56659fdabd4e59a\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.bartmaes.eu\/en\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\/\/www.bartmaes.eu\/en\/#\/schema\/person\/494aac885bbf4cdfe56659fdabd4e59a\",\"name\":\"Bart Maes\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.bartmaes.eu\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2020\/09\/Bart-Maes-is-de-Bio-Veggie-Man.png\",\"contentUrl\":\"https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2020\/09\/Bart-Maes-is-de-Bio-Veggie-Man.png\",\"width\":600,\"height\":800,\"caption\":\"Bart Maes\"},\"logo\":{\"@id\":\"https:\/\/www.bartmaes.eu\/en\/#\/schema\/person\/image\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"When are polyphenols destroyed? Baking ?","description":"Extra 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","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/","og_locale":"en_US","og_type":"article","og_title":"When are polyphenols destroyed? Baking ?","og_description":"Extra 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","og_url":"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/","og_site_name":"Bart Maes","article_published_time":"2021-10-11T12:34:47+00:00","article_modified_time":"2021-11-17T12:27:26+00:00","og_image":[{"width":1710,"height":1282,"url":"https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2021\/10\/Verhitten-met-extra-vierge-olijfolie-polyfenolen.jpg","type":"image\/jpeg"}],"author":"Bart Maes","twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/#article","isPartOf":{"@id":"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/"},"author":{"name":"Bart Maes","@id":"https:\/\/www.bartmaes.eu\/en\/#\/schema\/person\/494aac885bbf4cdfe56659fdabd4e59a"},"headline":"When are polyphenols destroyed?","datePublished":"2021-10-11T12:34:47+00:00","dateModified":"2021-11-17T12:27:26+00:00","mainEntityOfPage":{"@id":"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/"},"wordCount":231,"publisher":{"@id":"https:\/\/www.bartmaes.eu\/en\/#\/schema\/person\/494aac885bbf4cdfe56659fdabd4e59a"},"keywords":["bake or fry","extra virgin olive oil","polyphenols","polyphenols destroyed?","polyphenols in olive oil"],"articleSection":["Polyphenols"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/","url":"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/","name":"When are polyphenols destroyed? Baking ?","isPartOf":{"@id":"https:\/\/www.bartmaes.eu\/en\/#website"},"datePublished":"2021-10-11T12:34:47+00:00","dateModified":"2021-11-17T12:27:26+00:00","description":"Extra 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","breadcrumb":{"@id":"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.bartmaes.eu\/en\/polyphenols\/when-are-polyphenols-destroyed\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.bartmaes.eu\/en\/"},{"@type":"ListItem","position":2,"name":"When are polyphenols destroyed?"}]},{"@type":"WebSite","@id":"https:\/\/www.bartmaes.eu\/en\/#website","url":"https:\/\/www.bartmaes.eu\/en\/","name":"Bart Maes","description":"Freedom of Health","publisher":{"@id":"https:\/\/www.bartmaes.eu\/en\/#\/schema\/person\/494aac885bbf4cdfe56659fdabd4e59a"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.bartmaes.eu\/en\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":["Person","Organization"],"@id":"https:\/\/www.bartmaes.eu\/en\/#\/schema\/person\/494aac885bbf4cdfe56659fdabd4e59a","name":"Bart Maes","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.bartmaes.eu\/en\/#\/schema\/person\/image\/","url":"https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2020\/09\/Bart-Maes-is-de-Bio-Veggie-Man.png","contentUrl":"https:\/\/www.bartmaes.eu\/wp-content\/uploads\/2020\/09\/Bart-Maes-is-de-Bio-Veggie-Man.png","width":600,"height":800,"caption":"Bart Maes"},"logo":{"@id":"https:\/\/www.bartmaes.eu\/en\/#\/schema\/person\/image\/"}}]}},"_links":{"self":[{"href":"https:\/\/www.bartmaes.eu\/en\/wp-json\/wp\/v2\/posts\/6199"}],"collection":[{"href":"https:\/\/www.bartmaes.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bartmaes.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bartmaes.eu\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bartmaes.eu\/en\/wp-json\/wp\/v2\/comments?post=6199"}],"version-history":[{"count":4,"href":"https:\/\/www.bartmaes.eu\/en\/wp-json\/wp\/v2\/posts\/6199\/revisions"}],"predecessor-version":[{"id":6724,"href":"https:\/\/www.bartmaes.eu\/en\/wp-json\/wp\/v2\/posts\/6199\/revisions\/6724"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bartmaes.eu\/en\/wp-json\/wp\/v2\/media\/6083"}],"wp:attachment":[{"href":"https:\/\/www.bartmaes.eu\/en\/wp-json\/wp\/v2\/media?parent=6199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bartmaes.eu\/en\/wp-json\/wp\/v2\/categories?post=6199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bartmaes.eu\/en\/wp-json\/wp\/v2\/tags?post=6199"},{"taxonomy":"ads-targeting","embeddable":true,"href":"https:\/\/www.bartmaes.eu\/en\/wp-json\/wp\/v2\/ads-targeting?post=6199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}