WHEAT FUNCTIONAL PROPERTIES: HEALTH-PROMOTING COMPOUNDS OF OLD AND MODERN ITALIAN VARIETIES

Numerous lines of research have categorized the cereals, within the context of a balanced diet, as having a protective function in human health. The relationship between the consumption of whole grain cereals and the reduction of chronic illness, such as cardiovascular disease and cancer, strongly indicates the importance of functional properties contained in these foods. Such beneficial effects are partly attributed to the unique phytochemical content of whole grains. More recent studies on the health benefits of functional products from wheat have become increasingly more focussed on the importance of introducing phytochemicals through the use of different varieties. As a consequence, there is a renewed interest in the old varieties, particularly with regard to potential nutraceutical qualities. The aim of this research was to analyze the variability of the phytochemical profiles in a collection of soft and durum wheat, comprised of old and modern varieties and to find out possible relationships between the growing location (Bologna and Firenze, Italy) and the quali-qualitative content of bioactive compounds in whole grains. For each genotype and growing site, the following investigations were carried out: ashes, glucides, lipids, proteins, micronutrients, resistant starch, carotenoids, polyphenols, flavonoids, lignans, fibers, gluten. Results highlighted the high content and peculiar composition in bioactive compounds of old varieties suggesting their uses into a wide range of regular and specialty food products naturally enriched with health-promoting compounds.