Phytochemical profile of wheat: health-promoting compounds of old and new 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 ancient varieties, particularly with regard to potential nutraceutical qualities. The aim of this research was to analyze the variability of the phytochemical profiles, with emphasis on health-promoting compounds, in a collection of soft (Triticum aestivum L.) and durum (Triticum durum L.) wheat, comprised of old and new Italian varieties. For each genotype both grain quality parameters (ashes, glucides, lipids, proteins, micronutrients, gluten) and bioactive/antioxidant compounds (carotenoids, polyphenols, flavonoids, fibers, resistant starch, lignans) were investigated. In soft wheat varieties the old genotypes showed higher values of carotenoids, resistant starch, soluble dietary fibers, bound polyphenol fractions and lignans than those detected in modern varieties. Moreover, three lignan aglycon forms, namely arctigenin, isolariciresinol and syringaresinol, were exclusively identified in old wheat varieties (Dinelli et al., 2007). As regards durum wheat cultivars the superior functional quality of old grains concerned especially bound phenolic and flavonoid percentages, resistant starch and soluble dietary fibre contents. To summarize, results of the present study highlighted the high content and peculiar composition in bioactive compounds of most investigated old wheat varieties suggesting their uses into a wide range of regular and specialty food products naturally enriched with health-promoting compounds. Dinelli et al. (2007). Electrophoresis, 28, 4212–4219.