Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
Department of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, Carrer de Sant Quintín, 77, 08041 Barcelona, Spain.
Molecules. 2019 Apr 19;24(8):1555. doi: 10.3390/molecules24081555.
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 sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid -isomers, which are more bioavailable than the -isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet.
橄榄油是地中海饮食中脂肪的主要来源，也是地中海烹饪中使用最频繁的成分。用橄榄油烹饪引起了人们的关注，因为它可以作为一种食品赋形剂，从而提高摄入的生物活性化合物的生物利用度和生物可及性。本研究旨在了解用橄榄油烹饪对酱汁中其他成分（番茄、洋葱和大蒜）的生物活性成分的影响，酱汁是地中海烹饪的代表性模型。烹饪后，在橄榄油中检测到番茄、洋葱和大蒜中的多酚，特别是柚皮苷、阿魏酸和槲皮素，以及类胡萝卜素异构体的高含量，其生物可及性高于异构体。因此，传统的地中海烹饪在改善地中海饮食的健康效果方面可能发挥重要作用。
