Affiliation:
1. Department of Pharmacy-Drug Sciences, University of Bari “Aldo Moro”, 70126 Bari, Italy
2. Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di
Rende, Italy
3. Department of Science, University of Basilicata, 85100 Potenza, Italy
Abstract
Abstract:
In the context of a balanced diet, wheat, mainly used as whole grains, is a
good source of nutrients, including fibers and bioactive compounds. Cereals belong to
the Poaceae family and are crucial for maintaining a healthy status, granted by their nutritional
and chemical properties. Recent studies have demonstrated that the intake of
whole grains and grain-based products may reduce the risk of oxidative stress, thus lowering
chronic and age-related disorders, such as obesity, cardiovascular diseases, type II diabetes
and cancer. Indeed, several studies report that regular whole grain consumption is
associated with lower levels of total and LDL-cholesterol, triglycerides, fasting glucose,
blood pressure and body mass index. Moreover, ancient wheat species have become increasingly
interested in human health, containing several nutraceutical compounds, such
as vitamins and minerals. The numerous phytochemicals present in ancient wheat (polyphenols,
carotenoids, phytosterols and phenolic compounds) provide, in fact, antioxidant
properties, which are essential in the prevention of various chronic and degenerative
diseases. This review aims to report information on ancient wheat species, discussing
their composition and nutraceutical properties compared with modern varieties and highlighting
the beneficial impact on human health.
Publisher
Bentham Science Publishers Ltd.
Subject
Pharmacology,Molecular Medicine,Drug Discovery,Biochemistry,Organic Chemistry
Cited by
2 articles.
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