Improve fat structure and increase antioxidants
Research published in the journal Foods shows that adding a small amount of pure olive oil when grilling or frying in an oil-free fryer can increase the content of beneficial unsaturated fats, reduce saturated fats, and at the same time increase antioxidant levels and preserve protein structure in food.
Scientists in Chile processed 42 pieces of vegetable patties using various methods: grilling, frying in an oil-free fryer and deep frying. Half of the samples were added about half a teaspoon of pure olive oil before cooking. The results showed that the group grilled or fried in an oil-free fryer with olive oil had higher nutritional value than the remaining methods.
According to nutritionist Kara Bates, working at Keck Medicine at the University of Southern California, USA, using pure olive oil when cooking can "change the fat structure of food in a direction that is beneficial for the cardiovascular system, while limiting the increase in saturated fat".
Increase fat-soluble vitamin absorption
Not only improving fat composition, olive oil also helps the body absorb better fat-soluble vitamins such as A, D, E and K, along with carotenoids and plant antioxidants.
Alissa Rumsey, a nutritionist and founder of Rumsey Nutrition Consulting in the US, said that olive oil contains many antioxidants that help protect nutrients in vegetables from the effects of high temperatures, while limiting the formation of harmful compounds when cooking. She emphasized that grilling or frying in an oil-free fryer with a moderate amount of oil will help take advantage of this benefit without making food absorb too much oil as when deep-frying.
Experts recommend that this method can be applied to pumpkins, cauliflower, sweet potatoes, carrots or lightly marinated poultry. Just drizzle a small amount of pure olive oil before putting it in the oven or oil-free fryer, housewives can create a dish that is both crispy and delicious and good for cardiovascular health.
