{"id":1003,"date":"2019-06-18T16:48:04","date_gmt":"2019-06-18T14:48:04","guid":{"rendered":"https:\/\/glutenlight.eu\/?p=1003"},"modified":"2019-06-18T16:48:51","modified_gmt":"2019-06-18T14:48:51","slug":"1003","status":"publish","type":"post","link":"https:\/\/glutenlight.eu\/?p=1003&lang=en","title":{"rendered":"Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads"},"content":{"rendered":"<p>Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads<br \/>\nFabiana Antognoni, Roberto Mandrioli, Alessandra Bordoni, Mattia Di Nunzio, Blanca Viadel, Elisa Gallego, Mar\u00eda Paz Villalba, Lidia Tom\u00e1s-Cobos,\u2028Danielle Laure Taneyo Saa and Andrea Gianotti. Published: 11 November 2017<\/p>\n<p>\u201cAbstract<br \/>\nNowadays the high nutritional value of whole grains is recognized, and there is an increasing interest in the ancient varieties for producing wholegrain food products with enhanced nutritional characteristics. Among ancient crops, einkorn could represent a valid alternative. In this work, einkorn flours were analyzed for their content in carotenoids and in free and bound phenolic acids, and compared to wheat flours. The most promising flours were used to produce conventional and sourdough fermented breads. Breads were in vitro digested, and characterized before and after digestion. The four breads having the best characteristics were selected, and the product of their digestion was used to evaluate their anti-inflammatory effect using Caco-2 cells. Our results confirm the higher carotenoid levels in einkorn than in modern wheats, and the effectiveness of sourdough fermentation in maintaining these levels, despite the longer exposure to atmospheric oxygen. Moreover, in cultured cells einkorn bread evidenced an anti-inflammatory effect, although masked by the effect of digestive fluid. This study represents the first integrated evaluation of the potential health benefit of einkorn-based bakery products compared to wheat-based ones, and contributes to our knowledge of ancient grains. \u201c<br \/>\nDepeening<br \/>\n<a href=\"https:\/\/glutenlight.eu\/en\/2019\/06\/18\/integrated-evaluation-of-the-potential-health-benefits-of-einkorn-based-breads-2\/\">Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads. Fabiana Antognoni et altri<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads Fabiana Antognoni, Roberto Mandrioli, Alessandra Bordoni, Mattia Di Nunzio, Blanca Viadel, Elisa Gallego, Mar\u00eda Paz Villalba, Lidia Tom\u00e1s-Cobos,\u2028Danielle Laure Taneyo Saa and Andrea Gianotti. Published: 11 November 2017 \u201cAbstract Nowadays the high nutritional value of whole grains is recognized, and there is an increasing interest [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[493],"class_list":["post-1003","post","type-post","status-publish","format-standard","hentry","category-article","tag-einkorn-wheat-carotenoids-bread-phenolic-acids-sourdough-fermentation-in-vitro-digestion-caco-2-cells-anti-inflammatory-effect-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads - Glutenlight<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/glutenlight.eu\/?p=1003&lang=en\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads - Glutenlight\" \/>\n<meta property=\"og:description\" content=\"Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads Fabiana Antognoni, Roberto Mandrioli, Alessandra Bordoni, Mattia Di Nunzio, Blanca Viadel, Elisa Gallego, Mar\u00eda Paz Villalba, Lidia Tom\u00e1s-Cobos,\u2028Danielle Laure Taneyo Saa and Andrea Gianotti. Published: 11 November 2017 \u201cAbstract Nowadays the high nutritional value of whole grains is recognized, and there is an increasing interest [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/glutenlight.eu\/?p=1003&amp;lang=en\" \/>\n<meta property=\"og:site_name\" content=\"Glutenlight\" \/>\n<meta property=\"article:published_time\" content=\"2019-06-18T14:48:04+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-06-18T14:48:51+00:00\" \/>\n<meta name=\"author\" content=\"luciano\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"luciano\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/glutenlight.eu\/?p=1003&lang=en#article\",\"isPartOf\":{\"@id\":\"https:\/\/glutenlight.eu\/?p=1003&lang=en\"},\"author\":{\"name\":\"luciano\",\"@id\":\"https:\/\/glutenlight.eu\/#\/schema\/person\/ce85ed8d5ff511199b9e80b95af8990d\"},\"headline\":\"Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads\",\"datePublished\":\"2019-06-18T14:48:04+00:00\",\"dateModified\":\"2019-06-18T14:48:51+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/glutenlight.eu\/?p=1003&lang=en\"},\"wordCount\":252,\"publisher\":{\"@id\":\"https:\/\/glutenlight.eu\/#organization\"},\"keywords\":[\"einkorn; 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Published: 11 November 2017 \u201cAbstract Nowadays the high nutritional value of whole grains is recognized, and there is an increasing interest [&hellip;]","og_url":"https:\/\/glutenlight.eu\/?p=1003&lang=en","og_site_name":"Glutenlight","article_published_time":"2019-06-18T14:48:04+00:00","article_modified_time":"2019-06-18T14:48:51+00:00","author":"luciano","twitter_card":"summary_large_image","twitter_misc":{"Scritto da":"luciano","Tempo di lettura stimato":"1 minuto"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/glutenlight.eu\/?p=1003&lang=en#article","isPartOf":{"@id":"https:\/\/glutenlight.eu\/?p=1003&lang=en"},"author":{"name":"luciano","@id":"https:\/\/glutenlight.eu\/#\/schema\/person\/ce85ed8d5ff511199b9e80b95af8990d"},"headline":"Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads","datePublished":"2019-06-18T14:48:04+00:00","dateModified":"2019-06-18T14:48:51+00:00","mainEntityOfPage":{"@id":"https:\/\/glutenlight.eu\/?p=1003&lang=en"},"wordCount":252,"publisher":{"@id":"https:\/\/glutenlight.eu\/#organization"},"keywords":["einkorn; 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