Functional properties of soft wheat (Triticum aestivum L.) grains: lignan profiles of conventional and old wheat varieties from Italy

The health-promoting effects of whole-grain consumption have been attributed in part to their unique phytochemical contents and profiles. Wheat is an important component of the human diet; however, little is known about the phytochemical profiles of different wheat varieties, especially of old wheats. The objectives of this study was to investigate the distribution of lignans, a class of phytochemicals with proved health benefit effects, of 4 conventional and 6 ancient Italian soft wheat varieties. Results highlighted the high content and unique composition in lignans of old varieties suggesting their uses into a wide range of regular and specialty food products naturally enriched with health-promoting compounds. Keywords: soft wheat, conventional cultivars, old varieties, lignans, phytochemicals