Ancient grains and health:from land to work

Consumed by billions of people, wheat (Triticum spp.) is the major staple food in many diets, providing a large proportion of the daily energy intake. Within the context of a balanced diet, wheat represents a healthy source of multiple nutrients, dietary fibre and bioactive compounds, especially if consumed as a whole-grain. quantity and quality of phytochemicals, amylose and amylopectin content). Given the increased worldwide mortality attributable to nutrient- or diet-related chronic diseases, over the last years, there is currently a great interest in improving wheat to ameliorate health potential. In particular, ancient wheat species have gained increasing attention since several studies have suggested that they could present a healthier and a better nutritional profile than modern wheats, by providing more vitamins, minerals and nutraceutical compounds. In addition, given that ancient varieties are cultivated with environmentally sustainable organic agriculture, and given the current concerns for environmental sustainability, these varieties may represent an alternative potential.