Antioxidants In Italian Extra-Virgin Olive Oil Reduced At Six Months Of Storage

Main Category: Nutrition / Diet
Article Date: 18 Mar 2009 - 5:00 PDT

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The health benefits of extra-virgin olive oil may include preventing conditions related to coronary disease, stroke and certain types of cancers. The protective role of virgin olive oil is the result of components that act as antioxidants.

Researchers at the University of Foggia in Italy analyzed several varieties of extra-virgin olive oil produced from groves in the Italian countryside at production and during storage. After three months of storage, the antioxidant activity in the oils remained unchanged.

However, antioxidants decreased by about 40 percent for almost all of the oils after six months.

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Journal of Food Science

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Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy.

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Institute of Food Technologists

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