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A motivation for this study was the oil’s high content of omega -3, omega-6 and omega-9 fatty acids, which are known to have an antimicrobial effect. Campylobacter is the most common bacterial cause of human foodborne gastroenteritis in the world. In vitro results show that the free fatty acids from camelina oil reduces levels of Campylobacter spp. and increases the levels of lactic acid bacteria showing a potential use of camelina oil as a natural antimicrobial.
Read more https://doi: 10.25083/rbl/26.2/2423.2427