The reduced risk of chronic diseases related to whole grain consumption is in part attributed to their high antioxidant content. Many studies have been performed on the in vitro antioxidant capacity of cereals, but in vivo studies are necessary. We have evaluated and compared the effect of whole grain durum wheat bread and whole grain Kamut khorasan bread on the oxidative status in rats. Two different bread-making processes were used for whole grain Kamut khorasan, sourdough and baker's yeast. After 7 weeks on the experimental diets rats were divided into two subgroups, one receiving an oxidative stress by doxorubicin injection. Our results evidenced both wheat durum and Kamut khorasan as good sources of antioxidants, and a lower oxidative state in rats fed the cereal-based diets. Furthermore, Kamut khorasan bread fed animals had a better response to stress than wheat durum fed, especially when a sourdough bread was supplied. Although further studies are needed, data herein reported suggest whole grains, particularly whole ancient grains, as a safe and convenient way of increasing antioxidant protection.

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The food industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. These techniques have important disadvantages such as off flavors, destruction of nutrients, and other losses of product quality. Non thermal processing is a key factor for preserving or improving the nutritional value of food, and high pressure homogenization (HPH) processing is now a celebrated option experiencing worldwide commercial growth. Notwithstanding, little is known on the impact of HPH treatments on the nutritional value of food. In this study we have evaluated the possible modification induced by HPH treatment in egg-yogurt, mixed vegetable, and mixed fruit creams. Our results evidence that HPH does not affect the nutritional quality of lipids and does not cause lipolysis, lipid peroxidation and vitamin E loss. In plant food products, HPH preserved or improved the nutritional quality, suggesting its use as valid alternative to thermal pasteurization for obtaining high quality products with preserved nutritional characteristics. Although further investigations are needed, especially at extreme pressure and temperature combinations, our results open new perspectives for the production of ambient stable products with good nutritional value, and contribute to process optimization.