To establish healthy and tasty oils for human consumption, a cooperation of plant breeding, food processing, and nutritional physiology is necessary. Such oils are expected to have a low percentage of SFAs, a high percentage of MUFAs and n-3 PUFAs, and a low n-6 : n-3 ratio. Furthermore, they should have low levels of adverse fatty acids (erucic acid) and other undesirable substances (e.g., pesticides), as well as high levels of nutritionally important compounds (e.g., tocopherols). The history of modern rapeseed oil reflects successful development in this direction.
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