Archive for April 3rd, 2007
Natural Antioxidant Slows Oxidation of Frying Oils, Study Suggests
New research published in the January issue of the International Journal of Food Science and Technology from Cairo University suggests that by reducing the production of peroxides in frying oil and thereby slowing the oxidation of the oil and making it healthier to consume, the juice of olive leaves could make an effective antioxidant to help [...]
Posted: April 3rd, 2007 under antioxidants.
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