A recent study from McGill University proposes a way to enhance the nutritional value of oats by increasing their content of oleic acid, a type of healthy fat known for its cardiovascular heart benefits and potential to lower diabetes.
A recent study from McGill University proposes a way to enhance the nutritional value of oats by increasing their content of oleic acid, a type of healthy fat known for its cardiovascular heart benefits and potential to lower diabetes.
The findings also suggest this modification could improve their oxidative stability, making oat-based products, such as oat milk, less likely to spoil.
“These findings pave the way for developing oat and other grain crop varieties with superior nutritional value, tailored to address specific health concerns," explained Jaswinder Singh, Associate Professor in the Department of Plant Science, who led the study.
Read More: McGill University
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