ArticleMolecules (Basel, Switzerland)2019
Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
17 citing papers in PubMed, 52 citations in OpenAlex.
- Vascular and Platelet Effects of Tomato Soffritto Intake in Overweight and Obese Subjects.Nutrients · 2023Trial
- Dietary and Formulation Potential of Natural Oils and Fats in Ocular Health and Disease: Mechanisms, Evidence, and Future Directions.Nutrients · 2026Review
- Traditional Food Systems as Nutrient Optimization Architectures: Mechanisms of Bioavailability and Dietary Resilience.Nutrients · 2026Review
- Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces.NPJ science of food · 2024Article
- Post-heating Fluorescence-based Alteration and Adulteration Detection of Extra Virgin Olive Oil.Journal of fluorescence · 2023Article
- Effect of thermal treatment and addition of olive oil on the antioxidant properties of tamarillo puree.Journal of food science and technology · 2023Article
- Integrated Metabolomics, Lipidomics, and Genomics Reveal the Presence of a New Biomarker, Butanediol Glucuronide, Associated with the Activation of Liver Ketogenesis and Lipid Oxidation by Tomato-BasedAntioxidants (Basel, Switzerland) · 2022Article
- The Effects of Differentiated Organic Fertilization on Tomato Production and Phenolic Content in Traditional and High-Yielding Varieties.Antioxidants (Basel, Switzerland) · 2022Article
- Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation.Foods (Basel, Switzerland) · 2022Article
- A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds.Molecules (Basel, Switzerland) · 2022Review
- A Mixture of Pure, Isolated Polyphenols Worsens the Insulin Resistance and Induces Kidney and Liver Fibrosis Markers in Diet-Induced Obese Mice.Antioxidants (Basel, Switzerland) · 2022Article
- Olive oil, Greek Mediterranean diet heritage and honoring the past to secure our future: Priorities for research and education.Frontiers in nutrition · 2022Article
- Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant.Foods (Basel, Switzerland) · 2021Article
- Carotenoids in Cancer Apoptosis-The RoadCancers · 2020Review
- Review
- Allergy Modulation by N-3 Long Chain Polyunsaturated Fatty Acids and Fat Soluble Nutrients of the Mediterranean Diet.Frontiers in pharmacology · 2020Review
- Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables.Antioxidants (Basel, Switzerland) · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 4 institutions in 2 countries.
Funding
Abstract
Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.