Scientists working on oils and fats at the Mysuru-based Central Food Technological Research Institute (CFTRI) — a lab affiliated to the Council of Scientific and Industrial Research — may have hit upon a potential oil crop that can match fish oils in nutritional value.

This plant, currently grows in the wild in the higher elevations of the Jammu & Kashmir such as Pampore, can be adapted to other agro-climatic conditions in the country, the CFTRI scientists, led by RV Sreedhar, said in a recent paper published in the Journal of Oleo Science.

The seeds of this plant, called corn gromwell or field gromwell (Buglossoides arvensis), are rich in poly unsaturated fatty acids (PUFA), including nutritionally-important omega-3 fatty acids. More importantly, they contain stearidonic acid (SDA), which is generally absent in regular oilseed crops, according to Sreedhar. Omega-3 content of the oil is found to be 18-20 per cent in lab studies.

SDA is a key pre-cursor in the bio-synthesis of those omega-3 acids that are commonly found in fish oils. While health benefits of fish oils are well-accepted, those who do not eat fish, often do not get these benefits from their diet.

In addition to SDA, corn gromwell also has copious amounts of gamma linolenic acid and alpha linolenic acid, which are other two major omega-3 fatty acids, the scientists found.

According to them, though oils extracted from chia and flax seeds, too, are rich in omega-3 fatty acid, they contain only alpha linolenic acid, one of the three types of omega-3 fatty acids.

Research in humans and animal models has showed that consumption of oils rich in SDA increases the tissue eicosapentaenoic acid (EPA) levels more efficiently (2.2-4 times) than oils rich solely in alpha linolenic acid. Increased EPA levels are known to protect people against different types of cancers and neuro-degenerative disorders like Alzheimer’s.

“Consumption of B. arvensis seed oil has been reported to increase the circulating omega-3 PUFA levels in a dose-dependent manner and associated with anti-inflammatory phenotype in healthy people,” the CFTRI scientist said.

This oil needs to be consumed in the form of soft-gel capsule, salad dressing oil, powder or protein/cereal bars, he said, adding that it may not be an ideal cooking medium as it has low smoke point and degrades upon heating, losing its nutritional qualities.

As a next step, the CFTRI scientists plan to collaborate with agricultural universities and agricultural research institutes in different parts of the country to study agronomic properties of the plant, before it is taken up for commercial cultivation.

“We further plan to develop appropriate cultivation practices or agro-technology for commercial cultivation and utilisation of this oilseed crop. There are also plans to develop different food products using this oil to suit the Indian palate,” Sreedhar said.