Biochemical characteristics and potential applications of ancient cereals: an underexploited opportunity for sustainable production and consumption

Galia Zamaratskaia, Karin Gerhardt, Karin Wendin

Research output: Contribution to journalReview articlepeer-review

10 Citations (Scopus)
17 Downloads (Pure)

Abstract

Background: There is currently renewed interest in foods based on ancient cereals because consumers oftenconsider such foods to be healthy and sustainable. Interest in ancient cereals is also growing among farmers andin the food industry due to increased demands for adaptability and the urgent need to preserve genetic diversity.Scope and approach: In this review, we attempt to summarise recent findings regarding the content of nutrientsand bioactive compounds in ancient cereals and their potential impact on human health in comparison withmodern varieties. A literature review was conducted by collecting, evaluating and analysing data from publicationsin peer-reviewed scientific journals written in English language. Key findings and conclusions: As indicated in several studies, ancient cereal varieties might have beneficialnutritional profile and consumers appreciate the taste and flavour of foods based on ancient cereals. These cerealshave the potential to contribute to the improved sustainability and resilience of cropping systems. Inaddition, the production and consumption of foods based on ancient cereals indirectly encourages biodiversity,which has become a priority in environmental and organic farming circles. In conclusion, due to their uniquenutritional value and phytochemical profile as well as their sensory characteristics, there is good potential forancient cereals and associated products to become a part of a healthy diet.

Original languageEnglish
Pages (from-to)114-123
Number of pages10
JournalTrends in Food Science & Technology
Volume107
DOIs
Publication statusPublished - 2021

Swedish Standard Keywords

  • Food Science (40103)

Keywords

  • Ancient grains
  • ancient wheat
  • consumer preferences
  • nutritional properties
  • sensory profiles
  • wholegrain

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