publication date: Jun 12, 2012
|
author/source: University of Aberdeen
Scientists
are investigating if oats and barley grown in the north of the UK are even
better at protecting the body against heart disease.
Whether
ancient varieties of these crops - more commonly grown over a century ago have
greater nutritional benefits - will also be investigated in the study, led by
nutritional experts at the University of Aberdeen.
Dr Karen
Scott, from the University of Aberdeen's Rowett Institute of Nutrition and
Health said: "We know whole grains like oats and barley are good for our health
- both of these crops contain a specific carbohydrate called beta-glucan which
has been shown to lower cholesterol.
"What
our study is investigating is whether certain growing environments optimise the
nutritional benefits found in these crops, and if specific varieties are
actually even better for us than others."
The study
will compare oats and barley grown in Orkney, with the same varieties of crops
grown in Dundee and Aberystwyth in Wales.
Dr Scott
continued: "We believe that the colder temperatures experienced in more
northerly parts of the UK may enhance the nutritional values in oats and
barley.The
reasoning behind this is linked to molecules called lipids - which these crops
contain more of, than other cereals. These
molecules become saturated or unsaturated during the growth cycle depending on
the conditions in which the crops are grown. More
unsaturated lipids are formed when colder temperatures prevail- conditions
commonly found in more northerly areas - whilst more saturated lipids form
under warmer conditions typically found further south in the UK. Having more
unsaturated lipids in our foods is better for the health, as when ingested
these lipids lower levels of the bad cholesterol in our bodies, which otherwise
could lead to the development cardiovascular disease. Our study
will analyse crops grown in Orkney with the same crops grown in Wales and
Dundee to investigate whether there is evidence for this trend in the formation
of lipids which we would expect to see."
The study
will also examine whether different varieties of the crops - in particular
ancient variations of oats and barley - have different health benefits.
Dr Scott
added: "Following the industrial revolution, ensuring crops provided the
greatest yield possible became the focus for the farming industry. This led to
a preference for crops that yielded well and ripened early so they could be
taken off the land before bad weather hit."
"We believe
this may have resulted in some of the nutritional values of oats and barley
being bred out. We will be
growing varieties of oats and barley, commonly found on our fields over 100
years ago but very rarely now, to compare the health benefits of these crops
with more modern variations, to understand if their nutritional values differ."
The five
year study is part of several Scottish Government funded projects being
undertaken at the Rowett Institute investigating the potential health benefits
of Scottish produce.
The study is
part of a project involving experts from the University of Aberdeen, the
institution's Rowett Institute of Nutrition and Health, the University of the
Highlands and Islands, and the James Hutton Institute.
For more information please contact Kelly
Potts on 01224 272960
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