Oat bran-derived peptides show potential antioxidant and anti-obesity properties
Oxidative stress and metabolism dysregulation are associated with a number of health conditions. Ramak Esfandi (BSc Food Science, PhD candidate Chemistry/Food Science) in the research group of Prof. Apollinaire Tsopmo published a paper indicating that peptides derived from oat bran may have antioxidant activity and potential anti-obesity properties. These peptides could be useful in novel food formulations.
The paper can be read here: .
For more information on research in the Tsopmo Lab, see /atsopmo/.