UQ researcher takes the cake

May 22, 2017

Filed under: Events,Media,News — Tags: , , , , , — Emma Drew @ 10:34 am

Baking meets science in the most delicious way, with a range of new ‘good heart’ muffins developed by Centre scientists at the UQ node to meet the food standard guidelines for cholesterol-lowering properties.

According to food scientist and keen baker Dr Nima Gunness, the UQ blueberry muffins contain around three grams of beta glucans – a healthy soluble fibre which occurs naturally in the cell walls of oats and cereals.

“There is good evidence that three grams or more of oats beta glucan consumption a day can help reduce cholesterol levels,” Dr Gunness says.

Her work follows on from an earlier discovery by UQ and the Australian Research Council’s Centre of Excellence in Plant Cell Walls that demonstrated how beta glucan fibre in oats slow absorption to reduce blood cholesterol.

UQ press release
Video
Australian Research Council