Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?

Shewry, Peter R.; Hey, Sandra J.

doi:10.1016/j.jcs.2015.07.014

Cited by 213 publications

(178 citation statements)

References 50 publications

(35 reference statements)

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“…Although only small numbers of samples were analysed in most studies the values for all fractions measured for ancient wheats tend to be lower than those reported in the same studies for bread wheat, although the range is wider in some studies (Shewry and Hey, 2015).…”

Section: Dietary Fibrementioning

confidence: 60%

“…The aleurone cells which form the outer layer of the endosperm are also rich in fibre (35 -40% db) (Barron et al, 2007), which comprises 29% ß-glucan, 65% arabinoxylan and about 2% each of cellulose and glucomannan (Bacic and Stone, 1981;Shewry and Hey, 2015). As mentioned Demirbas (2005) ß-glucan is a major cell wall carbohydrate which is isolated from cereal grains.…”

Section: Dietary Fibrementioning

confidence: 96%

“…However, these components differ in their distribution between the different grain tissues. The outer layers (pericarp and testa) comprise 45 -50% cell wall material (Barron et al, 2007), with well-characterised outer pericarp being rich in lignin (12%), cellulose (30%) (Shewry and Hey, 2015). Differences in distributions of dietary fibre components are important as they mean that smaller grains may have higher concentrations of fibre components (and other components concentrated in the bran) than larger grains, due to having a higher ratio of bran to flour (Shewry and Hey, 2015).…”

Section: Dietary Fibrementioning

confidence: 99%

“…Small amounts of ancient hulled wheat species may still be grown in some countries for traditional foods, but there has been renewed interest in them in recent years as they have been proposed to be rich sources of bioactive components and hence suitabile for producing high value food products with enhanced health benefits (Ruibal-Mendieta et al, 2005;Lachman et al, 2013;Shewry and Hey, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Chemical Composition and Nutritional Value of Emmer Wheat (Triticum dicoccon Schrank): a Review

Čurná¹,

Lacko-Bartošová²

2017

j. cent. eur. agric.

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Cereals represent the most important group of crops in the structure of plant production from the economic and agronomic point of view. Cereals are widely consumed and are a valuable sources of delivering components with biological activity to humans. They are one of the most abundant sources of protein and energy and are consumed as bread -a major staple food -in most countries throughout the world. The cultivated hulled wheats emmer, einkorn, and spelt, are among the most ancient Triticeae cultivated in the world and have long represented a staple food. However, the move in recent years toward more natural foods and sustainable agriculture and the rediscovery of ancient foods and flavours have brought renewed interest in these neglected species. Emmer wheat (Triticum dicoccon Schrank) is rich in resistant starch, minerals, fibre, carotenoids, antioxidant compounds, and poor in fats; it has been recognized as a very healthy cereal and is recommended in the diet for people suffering from allergies, colitis, diabetes and high blood cholesterol. For these reasons, research activities and selection programs are being conducted to assess the genetic, agronomic, nutritional and technological properties of emmer wheat. The main results of studies and the knowledge acquired about the chemical and nutritional composition (protein content, digestible carbohydrates, dietary fibre, lipids, vitamins, and minerals) are reviewed in this paper.

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Section: Dietary Fibrementioning

confidence: 60%

Section: Dietary Fibrementioning

confidence: 96%

Section: Dietary Fibrementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Chemical Composition and Nutritional Value of Emmer Wheat (Triticum dicoccon Schrank): a Review

Čurná¹,

Lacko-Bartošová²

2017

j. cent. eur. agric.

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“…Furthermore, plant breeders consider Haynaldia villosa as a significant gene source for improving the quality of wheat grain (Vacino et al 2010). Ancient wheats such as einkorn, emmer and Khorasan wheat all have higher contents of the carotenoid lutein than bread wheat (Shewry & Hey 2015). The genetic diversity confers the variations in drought and salt tolerance in the wild wheats and wheat relatives (Nevo & Chen 2010).…”

mentioning

confidence: 99%

Screening for root and shoot traits in different wheat species and wild wheat relatives

2017

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Background: Definitive comparison on root traits of wheat landraces, ancient wheat species and wild wheat relatives are scarce. Those adaptive genetic resources with superior root and shoot traits can be utilized in breeding programs. Questions: Do modern wheats have more superior root and shoot traits than ancient wheat species and wild wheat relatives? Studied species: We performed large-scale screening for significant root and shoot traits of 47 different genotypes including cultivars, lines, landraces, ancient wheat species and wild wheat relatives belonging to 14 different species. Study site and years: was carried out in Central Anatolian Conditions of Turkey from October, 2013 to July, 2014. Methods: This study was conducted at 200 cm long tube under field weather conditions where plants can translate superior performance. Results: A wide range of variations in terms of root and shoot traits were observed among the screened wheat cultivars, lines, landraces, ancient wheat species and wild wheat relatives. The grain yield per plant and root length per plant varied from 2.11 to 12.30 g and 134.7 to 250.7 cm in the cultivars, lines and landraces, respectively, while they ranged from 0.23 to 6.49 g and 170.0 to 240 cm in the ancient wheat species and wild wheat relatives. Conclusions: The superior genotypes that had longer root system and high grain yield can be considered in breeding programs to improve high yielding genotypes and deep-rooted system. Key words: Modern and ancient wheats, wild wheat relatives, root and shoot traits, screening Botanical Sciences (1):

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Carotenoids

Johnson¹

2019

Whole Grains and Their Bioactives

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Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?

Cited by 213 publications

References 50 publications

Chemical Composition and Nutritional Value of Emmer Wheat (Triticum dicoccon Schrank): a Review

Chemical Composition and Nutritional Value of Emmer Wheat (Triticum dicoccon Schrank): a Review

Screening for root and shoot traits in different wheat species and wild wheat relatives

Carotenoids

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