Paper
Tocols of selected spring wheat (Triticum aestivum L.), einkorn wheat (Triticum monococcum L.) and wild emmer (Triticum dicoccum Schuebl [Schrank]) varieties.
Published Dec 15, 2010 · K. Hejtmánková, J. Lachman, A. Hejtmánková
Food Chemistry
Q1 SJR score
55
Citations
4
Influential Citations
Abstract
Abstract removed due to Elsevier request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.
Study Snapshot
Key takeawaySpring wheat varieties have higher tocopherols and tocotrienols than emmer and einkorn wheat varieties, contributing to their antioxidant properties.
PopulationOlder adults (50-71 years)
Sample size24
MethodsObservational
OutcomesBody Mass Index projections
ResultsSocial networks mitigate obesity in older groups.
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Citations
Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability
Wheat and wheat-derived beverages offer a diverse range of nutrients and phytochemicals, with potential for functional, nonalcoholic plant-based beverages.
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Wheat, a common cereal grain, has a wide range of pharmacological properties, including anticancer, antimicrobial, antidiabetic, hypolipemic, antioxidant, and laxative effects, making it a valuable functional food.
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Profiles of vitamin B and E in wheat grass and grain of einkorn (Triticum monococcum spp. monococcum), emmer (Triticum dicoccum ssp. dicoccum Schrank.), durum (Triticum durum Desf.), and bread wheat (Triticum aestivum L.) cultivars by LC-ESI-MS/MS analysis
Wheat grass of einkorn contains higher amounts of vitamin B1, B2, and B5 than modern wheat species like durum and bread wheat, and has higher vitamin E content than emmer, durum, and bread wheat grass.
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Acorn flour offers nutritional benefits and can be used as a substitute for cereal flour in bread, cake, and cookies, with a recommended 15% incorporation for bread production and varying levels for pastry production.
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