News Study: Fried vegetables have more healthy properties

Second Summer

Staff member
Apr 26, 2012
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Oxfordshire, UK
  1. Vegan
Frying in Extra Virgin Olive Oil (EVOO) improves the chemical compounds present in the vegetables, reveals a new study.

Researchers from the University of Granada (UGR) in Spain have proven that frying in EVOO -- unrefined oil and the highest-quality olive oil -- is the cooking method that increases the phenolic -- chemical compounds -- fractions present in raw vegetables used especially in Mediterranean diet (potato, pumpkin, tomato and eggplant).
More: Fry veggies in olive oil to get maximum heath benefits (21. January 2016)

The study apparently only looked at extra virgin olive oil, no refined olive oils or rapeseed / canola etc. Which surprises me since I've been led to believe that refined oils are better, i.e develops less unhealthy compounds when exposed to heat.
Was this study financed by The Olive Oil Company of Spain(We sell Olive oil)TM*?

*made up name, I think.