UNIVO - Multidisciplinary Approach to Characterizing the Metabolic Fingerprint of Culinary-Processed Extra Virgin Olive Oil versus Olive Oil

The main objective of the project is to compare how cooking with EVOO and refined olive oil affects the chemical quality of the oil, the food, and human health. The project aims to determine whether EVOO, due to its higher content of bioactive compounds, reduces the negative physicochemical reactions that occur during cooking, and to assess its nutritional and health implications through chemical analyses, clinical studies, and the development of databases of the molecules generated when each type of oil is heated.