Re-discovering ancient wheat varieties as functional foods

10.1016/j.jtcme.2015.02.004

Raymond Cooper

Ancient grains ； Lignans ； Triticum ； Einkorn ； Chia ； Quinoa

Journal of Traditional and Complementary Medicine

5卷3期（2015 / 07 / 01）

138 - 143

英文

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.

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