• Int J Food Sci Nutr · May 2017

    Review

    Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat.

    • Alessandra Bordoni, Francesca Danesi, Mattia Di Nunzio, Annalisa Taccari, and Veronica Valli.
    • a Department of Agri-Food Sciences and Technologies , University of Bologna , Cesena , Italy.
    • Int J Food Sci Nutr. 2017 May 1; 68 (3): 278-286.

    AbstractAfter WWII, the industrialized agriculture selected modern varieties of Triticum turgidum spp. durum and spp. aestivum (durum wheat and common wheat) based on higher yields and technological characteristics. Nowadays, the use of whole ancient grains and pseudo cereals is considered nutritionally important. How ancient grains have positive effects is not entirely known, the fragmentation of the scientific knowledge being also related to the fact that ancient grains are not a homogeneous category. The KAMUT® trademark indicates a specific and ancient variety of grain (Triticum turgidum ssp. turanicum, commonly khorasan wheat), and guarantees certain attributes making studies sufficiently comparable. In this work, studies on KAMUT® khorasan wheat have been systematically reviewed, evidencing different aspects supporting its benefits. Although it is not possible to establish whether all ancient grains share these positive characteristics, in total or in part, this review provides further evidences supporting the consumption of ancient grains.

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