Polyphenols bring stability to alpha-linolenic-rich linseed oils

04/10/2012 | NutraIngredients

Research suggests that polyphenol-enriched fractions from murta leaves increase the oxidative stability of linseed oil. The oil is highly susceptible to oxidation in food formulations, and polyphenol extracts helped extend the life of the encapsulated oil. The study was published in the European Journal of Lipid Science and Technology.

View Full Article in:

NutraIngredients

Published in Brief: