canola oil has more antioxidants, however, it has a much lower smoke point, meaning it burns quicker and the antioxidants are lost. Extra Virgin Olive Oil has a much higher smoke point and therefore the antioxidant potency is more protected.
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Citation needed, aka, prove your claims to me, because I don't believe you.
Cooking temperatures can theoretically promote the formation of cancer-causing molecules in cooking oils, but antioxidants prevent this.[J Agriculture Food Chemistry 49: 3969-75, 2001]
One important antioxidant in olive oil, called hydroxytyrosol, has been identified. [Biochemical Pharmacology 68:2003-8,2004]
The antioxidant-rich olive oils will be darker in color, but often aren’t desired in America because of their strong olive taste. There are many reports showing olive oil to be healthy, but the bulk of these reports emanate from European populations that enjoy using the darker antioxidant-rich varieties of oil. (See photo above) Animal studies reveal that olive oil prevents, and corn oil promotes, breast cancer. [Breast Cancer Research Treatment 86: 225-35, 2004] Olive oil’s ability to prevent hardening (oxidation) of cholesterol is attributed to the antioxidant polyphenols. [Atherosclerosis. 120:15-23, 1996]
Sure, much better.
The health benefits of cooking oils may not solely emanate from the types of fats in
these oils themselves, but from small fractions of natural antioxidant stabilizers within
the oils. These antioxidants are usually polyphenols, vitamin E, and others.
Antioxidants in cooking oils can withstand deep-frying. [International Journal Food
Science Nutrition 53: 351-63, 2002]
better?