But recent studies also show that the phytonutrient content of EVOO —
including its phenolic compounds like
hydroxytyrosol and its flavonoids like luteolin — are not stable to heat and degrade relatively quickly.
Included on this phytonutrient list are tyrosols (oleuropein, tyrosol,
hydroxytyrosol), flavones (apigenin, luteolin), secoiridoids (oleuropein), anthocyanidins (cyanidins, peonidins), hydroxycinnamic acids (caffeic, cinnamic, ferulic, and coumaric acids), flavonols (quercetin, kaempferol), lignans (pinoresinol), and hydroxybenzoic acids (vanillic and syringic acids).