期刊
NUTRITION BULLETIN
卷 45, 期 4, 页码 362-373出版社
WILEY
DOI: 10.1111/nbu.12461
关键词
dietary fibre; gluten; minerals; phytochemicals; vitamins; wheat
资金
- Biotechnology and Biological Sciences Research Council (BBSRC) of the UK
- Designing Future Wheat Institute Strategic Programme [BB/P016855/1]
- European Commission in the Communities 6th Framework Programme [FOOD-CT-2005-514008]
- COST Action SOURDOMICS - Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses [18101]
- BBSRC [BB/L025108/1, BBS/E/C/000I0250] Funding Source: UKRI
Wheat is the major staple food in Western Europe and an important source of energy, protein, dietary fibre, minerals, B vitamins and phytochemicals. Plant breeders have been immensely successful in increasing yields to feed the growing global population. However, concerns have been expressed that the focus on increasing yield and processing quality has resulted in reduced contents of components that contribute to human health and increases in adverse reactions. We review the evidence for this, based largely on studies in our own laboratories of sets of wheats bred and grown between the 18(th)century and modern times. With the exception of decreased contents of mineral micronutrients, there is no clear evidence that intensive breeding has resulted in decreases in beneficial components or increases in proteins which trigger adverse responses. In fact, a recent study of historic and modern wheats from the UK showed increases in the contents of dietary fibre components and a decreased content of asparagine in white flour, indicating increased benefits for health.
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