Cooking vegetables: healthier with extra virgin olive oil

(University of Barcelona) Cooking vegetables in the sofrito (saut é ) with extra virgin olive oil favours the absorption and release of bioactive compounds of its traditional ingredients (garlic, onion and tomato), according to the study published in the journal Molecules about the role of gastronomy in the health-improving effects of the Mediterranean Diet.
Source: EurekAlert! - Biology - Category: Biology Source Type: news