Mediterranean sofrito home-cooking technique enhances polyphenol content in tomato sauce.
José Fernando Rinaldi de AlvarengaPaola Quifer-RadaVictoria WestrinSara Hurtado-BarrosoXavier Torrado-PratRosa Maria Lamuela-RaventósPublished in: Journal of the science of food and agriculture (2019)
The use of olive oil and onion in Mediterranean cooking as a base for sauces and dishes, with an appropriate cooking time, preserve the polyphenol content of food. Thus, Mediterranean cuisine may contribute to the health effects of the Mediterranean diet. © 2019 Society of Chemical Industry.