Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation

Extra virgin olive oil (EVOO), the main fat in Mediterranean diet, is consumed both raw and cooked. During cooking process, its major minor fractions are transformed, degraded, oxidized due to exposure heat oxygen. This review examines effect of on EVOO, including modification fatty acids compounds; interaction between EVOO food matrices; migration components from vice versa; how may enhance stability health properties cooked food. has several advantages over other vegetable oils used cooking. Its acid profile constituents keep stable under high temperatures. By absorbing oil, likewise protected oxidation enriched with health-promoting bioactive compounds. Finally, compounds become more bioavailable upon oil.