Technically, yes — but it’s not recommended. Cooking with functional foods like high-phenolic olive oil and curcumin extracts can degrade polyphenols and reduce their bioactive benefits. If you’re asking, “Can you cook with functional foods?”, the best answer is: use them raw, or add them after cooking for maximum impact.

• High-phenolic olive oil: Best used raw — drizzle over warm dishes, grains, or soups after serving
• Fermented pomegranate concentrate: Never heat — mix into smoothies, juices, or cool sauces
• Micellized D3 and curcumin: Should be consumed directly or mixed into cold foods — heat affects the emulsification process
• Golden rule: Add functional foods after cooking, not during

Preserving polyphenols is critical — heat, light, and oxidation can all reduce their functional integrity. Cooking with functional foods the wrong way can negate their benefits.

• Phenolic compounds in olive oil begin degrading at temperatures above 160°C (320°F), significantly reducing antioxidant potential ¹.
• Curcumin loses stability at high heat and becomes less bioavailable unless specially formulated ².
• Micellized and fermented forms are formulated for stability in liquids, not heat — best consumed cold or at room temperature.

When it comes to bioactives, always remember — heat can destroy, while raw use protects.

If you’re wondering, “Can you cook with functional foods?” — the answer is to avoid direct heat. Use high-phenolic olive oil, curcumin, and pomegranate concentrate after cooking to preserve their active compounds and get the most from each serving.

Tip: Think of functional foods as finishing touches — just like you’d use cold-pressed oils or fresh herbs.