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Research Finds Ancient Whole Grains Fight Chronic Disease Better Than Modern Grains

January 1, 2011: 09:09 AM EST

The high level of antioxidants found in whole grains is thought to be key to their ability to decrease the risk of developing chronic diseases. Researchers tested the impact of different grains - Kamut® khorasan bread (an ancient grain) and modern durum wheat bread – on the oxidative state (a measure of the antioxidant protection) of rats. For the wholegrain Kamut® bread, they also compared bread made from baker’s yeast to that made from sourdough. The researchers found that total antioxidant levels were higher in both types of Kamut® bread—and highest in the sourdough bread—than in durum wheat bread, and that rats who ate the ancient grains were better able to overcome oxidative stress (known to damage cells and lead to disease).

Gianotti A, Danesi F, Verardo V, Serrazanetti DI, Valli V, Russo A, Riciputi Y, Tossani N, Caboni MF, Guerzoni ME, Bordoni A., "Role of cereal type and processing in whole grain in vivo protection from oxidative stress", Frontiers in Bioscience, January 01, 2011, © Frontiers in Bioscience
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