Ancient Wheat Diet Delays Diabetes Development in a Type 2 Diabetes Animal Model

Thorup, Anne Cathrine; Gregersen, Søren; Jeppesen, Per Bendix

doi:10.1900/rds.2014.11.245

Cited by 26 publications

(13 citation statements)

References 45 publications

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“…Epidemiological studies have shown a beneficial effect of cereal fiber, especially wheat fiber, in reducing the risk of diabetes . Ancient WG wheat diets delayed diabetes development in a T2D animal model . Diets containing 5% WB could decrease fasting blood sugar by ∼20% in diabetic rats .…”

Section: Health‐promoting Effects Of Wheat Phytochemicalsmentioning

confidence: 99%

Phytochemicals in whole grain wheat and their health‐promoting effects

Zhu

Sang

2017

Molecular Nutrition Food Res

101

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Accumulated evidence in epidemiological studies has consistently shown that consumption of whole grains (WGs) is inversely associated with risk of major chronic diseases such as certain types of cancer, type 2 diabetes, and cardiovascular diseases. Dietary fiber (DF) has been reported to be responsible for the health effects of WG consumption. Evidence from in vitro and in vivo studies is emerging that, in addition to DF and minerals, the unique phytochemicals in WGs may in part contribute to these health-promoting effects. WGs are rich sources of various phytochemicals. However, phytochemical contents and profiles in WG wheat are not systematically summarized yet, and the rapid rate of discovery of wheat phytochemicals necessitates an update on the current state of this field. Furthermore, the biological roles of phytochemicals in protective effects of WGs are also relatively underestimated compared to DFs. This manuscript summarized current research literature regarding phytochemicals that have been identified and characterized from wheat grains and wheat bran, and their corresponding contributions to the major health benefits of WG wheat consumption.

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Section: Health‐promoting Effects Of Wheat Phytochemicalsmentioning

confidence: 99%

Phytochemicals in whole grain wheat and their health‐promoting effects

Zhu

Sang

2017

Molecular Nutrition Food Res

101

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“…The effects of whole grain flour obtained from modern and ancient (spelt, emmer, and einkorn) wheats on the development and course of diabetes in the Zucker diabetic fatty (ZDF) rats were assessed (Thorup and others ). Results showed that the disorder was less pronounced with ancient grains fed to the ZDF rats than with the modern wheat; this was ascribed to a down‐regulation of the expression of important regulatory genes in the liver.…”

Section: Nutritional Qualities Of Modern and Ancient Wheatsmentioning

confidence: 99%

Cultivated Ancient Wheats (Triticum spp.): A Potential Source of Health‐Beneficial Food Products

Arzani

Ashraf

2017

Comp Rev Food Sci Food Safe

252

162

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A sustainable and wholesome food supply is the most important incentive that has led to an increasing interest in ancient wheats over the past few decades. Domestication of wheat, followed by breeding efforts, largely over the past 2 centuries, has resulted in yield increases but with grain quality deterioration due to the reduction of protein, vitamins, and minerals in grains. It has also resulted in a decrease in food diversity due to the loss of genetic variation in the cultivated wheat gene pool. Ancient hulled wheats, einkorn, emmer, and spelt are among the early cereals that were domesticated in their places of origin in the Fertile Crescent of the Middle East where their wild predecessors still grow. The ancient wheats had a long history as part of human diet, and played an important role as a major source of food for the early civilizations in that region. The risks of genetic erosion of crop plants and the associated likely consequences for agriculture now call for revitalization of the unrealized potentials of ancestral species like einkorn, emmer, and spelt wheat, the domesticated ancestors of modern durum and bread wheats. These ancestors need to be exploited to maximize the sustainable supply of grain protein, fiber, minerals, and phytochemicals. In addition, ancient wheat biodiversity can be utilized to ensure sustainable wheat production in the context of climate change and low-input organic farming systems. This review provides a holistic synthesis of the information on ancient wheats to facilitate a greater exploitation of their potential benefits.

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“…These beneficial properties are ascribed to higher levels of proteins, lipids (mostly unsaturated fatty acids), soluble fibers, minerals, vitamins and phytochemicals (Dinelli et al, 2007;Hidalgo & Brandolini, 2014;Piergiovanni, Rizzi, Pannacciulli, & Gatta, 1997;Vrček et al, 2014). They are chiefly concentrated in the outer layers of grains (Adom, Sorrells, & Liu, 2005;Landberg, Kamal-Eldin, Salmenkallio-Marttila, Rouau, & Åman, 2008), which could explain the reduction of the risk of developing many diseases that is associated with higher whole grain consumption (Poutanen et al, 2008;Thorup, Gregersen, & Jeppesen, 2014). Nowadays, the higher nutritional value of whole grains than refined grains is recognized (Slavin, 2003), while the nutritional dominance of ancient vs modern grains is still controversial.…”

Section: Introductionmentioning

confidence: 99%

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

Valli

Taccari

Nunzio

et al. 2018

Food Research International

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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.

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Ancient Wheat Diet Delays Diabetes Development in a Type 2 Diabetes Animal Model

Cited by 26 publications

References 45 publications

Phytochemicals in whole grain wheat and their health‐promoting effects

Phytochemicals in whole grain wheat and their health‐promoting effects

Cultivated Ancient Wheats (Triticum spp.): A Potential Source of Health‐Beneficial Food Products

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

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