TY - JOUR
T1 - Biochemical characteristics and potential applications of ancient cereals
T2 - an underexploited opportunity for sustainable production and consumption
AU - Zamaratskaia, Galia
AU - Gerhardt, Karin
AU - Wendin, Karin
N1 - Funding Information:
This study was financially supported by Formas, project no 2018–02393. We also gratefully thank Jenny McGreevy for skilful and efficient proofreading of the article.
Publisher Copyright:
© 2020 The Authors
PY - 2021
Y1 - 2021
N2 - 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.
AB - 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.
KW - Ancient grains
KW - ancient wheat
KW - consumer preferences
KW - nutritional properties
KW - sensory profiles
KW - wholegrain
U2 - https://doi.org/10.1016/j.tifs.2020.12.006
DO - https://doi.org/10.1016/j.tifs.2020.12.006
M3 - Review article
VL - 107
SP - 114
EP - 123
JO - Trends in Food Science & Technology
JF - Trends in Food Science & Technology
SN - 0924-2244
ER -