OLIVE OILS AND HEALTH 86 5.7. References – For further knowledge de Alzaa F, Guillaume C, Ravetti L. Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating. Acta Scientific 2018;2(6):2-11. Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Lercker G, Fernández-Gutiérrez A. Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils. J Agric Food Chem 2007;55(12):4771-80. doi: 10.1021/jf070186m. Epub 2007 May 12. PMID: 17497881. Lozano-Castellón J, Vallverdú-Queralt A, Rinaldi de Alvarenga J.F, Illán M, Torrado-Prat X, Lamuela-Raventós RM. Domestic Sautéing with EVOO: Change in the Phenolic Profile. Antioxidants 2020;9:77:1-12. https://doi.org/10.3390/antiox9010077 (Last accessed September 2025) Ramírez-Anaya J del P, Samaniego-Sánchez C, Castañeda-Saucedo MC, Villalón-Mir M, de la Serrana HL. Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food Chemistry 2015;188:430-438. doi: 10.1016/j.foodchem.2015.04.124. Vallverdu-Queralt A, Regueiro J, Rinaldi de Alvarenga J.F, Torrado X, Lamuela-Raventós R.M. Home cooking and phenolics: Effect of thermal treatment and addition of extra virgin olive oil on the phenolic profile of tomato sauces. J Agr Food Chem 2014;62:3314– 3320. doi: 10.1021/ jf500416n ACKNOWLEDGEMENTS Ministerio de Ciencia, Innovación y Universidades (AEI/FEDER, UE, PID2023147307OB-I00), Generalitat de Catalunya (GC) (2021-SGR-00334), the INSA-UB Unit of Excellence (María de Maeztu CEX2021-001234-M funded by MICIN/AEI/FEDER, UE), R.M.L.-R would like to thank the GC the ICREA academia recognition. We also thank José Lamuela Antonino for the figures elaboration.
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