May 5, 2010
Wheat Aleurone Has Breakfast Potential
Wheat aleurone is a novel wheat grain fraction with high levels of potentially healthpromoting compounds. New clinical trials with ready-to-eat cereals and bread containing wheat aleurone have been performed, and showed increased blood concentrations of tentatively beneficial compounds such as betaine, and decreased homocysteine and LDL-cholesterol which are both associated with heart disease risk.
It is important for the food industry to understand and to demonstrate the health benefits of foods, so that consumers can be offered foods with scientifically proven health benefits. This needs effective collaborations across the food chain, from growers to processors to food production, and further to the researchers who study the physiological responses and clinical outcome.
The test foods were produced in collaboration with Walter von Reding and Caecilia Spöerndli from Buhler AG, and Roberto Ranieri and Giancarlo Riboldi from Barilla G. e R. Fratelli SpA.
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