Health benefits of ancient grains. Comparison among bread made with ancient, heritage and modern grain flours in human cultured cells

Nowadays the higher nutritional value of whole grains compared to refined grains is recognized. In the last decade, there has been a renewed interest in the ancient wheat varieties for producing high-value food products with enhanced health benefits. This study compared two ancient grains, two herit...

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Bibliographic Details
Published in:Food research international 2018-05, Vol.107, p.206-215
Main Authors: Valli, Veronica, Taccari, Annalisa, Di Nunzio, Mattia, Danesi, Francesca, Bordoni, Alessandra
Format: Article
Language:English
Subjects:
Ancient wheat
Antioxidants
Cultured cells
Heritage wheat
Inflammation
KAMUT® khorasan wheat
Modern wheat
Spelt
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Summary:Nowadays the higher nutritional value of whole grains compared to refined grains is recognized. In the last decade, there has been a renewed interest in the ancient wheat varieties for producing high-value food products with enhanced health benefits. This study compared two ancient grains, two heritage grains, and four modern grains grown in the same agronomic conditions considering not only their chemical characteristics, but also their biological effects. Whole grain flours were obtained and used to make bread. Bread was in vitro digested, the digesta were supplemented to HepG2 cells, and the biological effects of supplementation were evaluated. In addition, cells previously supplemented with the different digested bread types were then exposed to inflammatory agents to evidence possible protective effects of the pre-treatments. Despite the impossibility to discriminate bread made with different grains based on their chemical composition, results herein reported evidence that their supplementation to cultured cells exerts different effects, confirming the potential health benefits of ancient grains. This research represents an advancement for the evaluation of the apparent positive effects of ancient grains and the formulation of cereal-based products with added nutritional value. [Display omitted] •Chemical composition of bread made with ancient, heritage and modern grains is similar.•In vitro digestion allows cell supplementation with bioaccessible food fraction.•Biological effect of bread made with ancient, heritage and modern grains is different.•Ancient grains have protective effects in HepG2 cells.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2018.02.032