How can the mild flavor of flaxseed oil be preserved for longer? A research team led by Roman Lang from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has investigated this question. As the team demonstrates in its latest study, natural precursors of bitter-tasting compounds can be gently removed from the oil using bleaching earth (magnesium-aluminum silicate). This results in significantly fewer bitter-tasting compounds formed during storage, and the flaxseed oil remains flavor-stable for longer. The particular advantage: The high content of health-beneficial fatty acids as well as the oil’s typical character are preserved despite the purification process.

This work, published in Nature Communications, opens new avenues for identifying tumors with a high risk of developing metastases and may improve the classification of breast cancer patients.

National poll suggests young adults may fall short on physical activity after high school, with time, screen use and lack of interest as top barriers