小麦知多少

由于与饮食相关的慢性病增加了全球死亡率;人们致力于寻找具有健康潜力的小麦品种;尤其关注其抗氧化和抗炎作用。
本文回顾了古种小麦(过去几百年未进化改变)的营养价值和健康益处, 对体内外、动物和人类研究进行综述。
讨论了一粒、二粒和意大利各地区的多种品种在化学成分上的差异,及其生化和临床意义。
尽管体外试验的结果并不一致;但是根据在体实验证实,古种小麦具有抗炎、抗氧化的活性,有助于改善糖脂代谢、促进健康。
延伸阅读

Ancient wheat species and human health: biochemical and clinical implications

古种小麦与人类健康:生化和临床意义

10.1016/j.jnutbio.2017.09.001

2017-09-14, Article

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Abstract:收起
Wheat is the major staple food in many diets. Based on the increase in worldwide mortality attributable to diet-related chronic diseases, there is an increasing interest in identifying wheat species with greater health potential, more specifically for improved anti-oxidant and anti-inflammatory properties. In particular, ancient varieties (defined as those species that have remained unchanged over the last hundred years) are gaining interest since several studies suggested that they present a healthier nutritional profile than modern wheats. This manuscript reviews the nutritional value and health benefits of ancient wheats varieties, providing a summary of all in vitro, ex vivo, animal and human studies that have thus far been published. Differences in chemical composition, and biochemical and clinical implications of emmer, einkorn, spelt, khorasan and various regional Italian varieties are discussed. Although many studies based on in vitro analyses of grain components provide support to the premise of a healthier nutritional and functional potential of ancient wheat, other in vitro studies performed are not in support of an improved potential of ancient varieties. In the light of existing evidence derived from in vivo experiments, the ancient wheat varieties have shown convincing beneficial effects on various parameters linked to cardio-metabolic diseases such as lipid and glycaemic profiles, as well as the inflammatory and oxidative status. However, given the limited number of human trials, it is not possible to definitively conclude that ancient wheat varieties are superior to all modern counterparts in reducing chronic disease risk.

First Authors:
Monica Dinu

Correspondence Authors:
Francesco Sof

All Authors:
Monica Dinu,Anne Whittaker,Giuditta Pagliai,Stefano Benedettelli,Francesco Sofi