Oxidative stress and metabolism dysregulation are associated with a number of health conditions. Ramak Esfandi (BSc Food Science, PhD candidate Chemistry/Food Science) in the research group of Prof. Apollinaire Tsopmo published a paper indicating that peptides derived from oat bran may have antioxidant activity and potential anti-obesity properties. These peptides could be useful in novel food formulations.

The paper can be read here: https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfbc.13762.

For more information on research in the Tsopmo Lab, see https://carleton.ca/atsopmo/.