Re-discovering ancient wheat varieties as functional foods

Abstract

With the gluten-free food market worth almost $1.6 bn in 2011, there is every reason for renewed interest in ancient grains. This resurgent interest is expressed in re-discovering ancient varieties as functional foods. In particular, people affected by celiac disease have to avoid all gluten in their diet and several ancient grains may offer an important alternative.

Keywords

• Ancient grains
• Lignans
• Triticum
• Einkorn
• Chia
• Quinoa