Knowledge for Development

Omega-3 in dairy down to the antimicrobial effects of 'green odour' compounds from grass


Date: 18/09/2013


Scientists at the BBSRC Institute of Biological, Environmental and Rural Sciences (IBERS, UK) discovered that the molecules that give cut grass its distinctive 'green odour' kill off bacteria that convert healthy omega-3 fats into saturated fats in a  cow's gut. Milk contains a greater proportion of the healthy omega-3 fats in the summer than in the winter due most probably to the antimicrobial effects of the green odour compound from grass.       

(BBSRC, 21/08/2013)    

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