Oregano-flavoured crisps healthier

With its antioxidant properties, addition of oregano to frying oil makes crisps healthier.

Cottonseed oil containing oregano oxidizes less during frying, leaving crisps with fewer free radicals and greater stability through storage periods. The recent study is published in the Journal of the Science of Food and Agriculture.

Diets high in fat are known to produce harmful free radicals, molecules that damage cells within the body. Build-up of these free radicals can result in serious – and even fatal – diseases like heart disease and cancer. But antioxidants can help destroy and eliminate free radicals from the system.

In this study, the addition of oregano to frying oil resulted in a decrease in the number of chemical reactions that produce free radicals. The oregano also had a protective effect during storage, with the crisps deteriorating (undergoing oxidation) at a significantly slower rate.

“Oregano has multivariable benefits in frying oils,” says Vasso Oreopoulou, co-author of the study, “it restricts the deterioration of dietary essential lipid ingredients and the formation of harmful free radicals. In addition, the flavonoids and other antioxidant components of oregano have antimicrobial, antithrombotic, antimutagenic and anticarcinogenic benefits within the human body.”

The benefits of antioxidants as part of a healthy diet have been known for some time, and nutrition experts recommend various natural sources such as broccoli, sweet potatoes and spinach. The discovery of versatile substances such as herbs and spices that have antioxidant effects allows for other foods to be enriched with the substance and made “healthier”.

Media Contact

Jaida Butler alfa

All news from this category: Health and Medicine

This subject area encompasses research and studies in the field of human medicine.

Among the wide-ranging list of topics covered here are anesthesiology, anatomy, surgery, human genetics, hygiene and environmental medicine, internal medicine, neurology, pharmacology, physiology, urology and dental medicine.

Back to the Homepage

Comments (0)

Write comment

Latest posts

Innovations through hair-thin optical fibres

Scientists at the University of Bonn have built hair-thin optical fibre filters in a very simple way. They are not only extremely compact and stable, but also colour-tunable. This means…

Artificial intelligence for sustainable agriculture

ZIM cooperation network on AI-based agricultural robotics launched The recently approved ZIM cooperation network “DeepFarmbots” met virtually for its official kick-off on November 25. The central goal of the network…

Teamwork in a molecule

Chemists at the University of Jena harness synergy effect of gallium Chemists at Friedrich Schiller University Jena have demonstrated the value of “teamwork” by successfully harnessing the interaction between two…

Partners & Sponsors

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close