lowererucic

Lowererucic acid is a term used to describe varieties of certain Brassica plants, particularly rapeseed (Brassica napus or Brassica rapa), that contain reduced levels of erucic acid in their seeds. Erucic acid is a monounsaturated omega-9 fatty acid commonly found in traditional rapeseed oils, but high dietary intake has been associated with adverse health effects, prompting efforts to develop low-erucic acid cultivars.

The development of low-erucic acid rapeseed (LEAR) varieties began in the early 1970s as part of plant breeding programs aimed at improving the safety and nutritional profile of rapeseed oil for human consumption. These varieties are also sometimes referred to as "canola" in North America, a term derived from "Canadian oil, low acid." Canola oil, produced from low-erucic acid rapeseed, has become one of the world's most widely used cooking oils due to its favorable fatty acid composition and health profile.

Low-erucic acid varieties are cultivated extensively in countries around the world, including Canada, the United States, and several European nations. These cultivars undergo rigorous selection processes to ensure reduced erucic acid levels, typically below 2% of the total fatty acids in the seed oil, complying with food safety standards.

The significance of lowererucic varieties lies in their contribution to healthier dietary oils, reducing the risk of potential health issues associated with erucic acid consumption, such as heart lesions observed in animal studies with high-erucic acid oils. Overall, lowererucic rapeseed improves the safety, nutritional value, and commercial appeal of vegetable oils derived from these crops.