Functional properties of wheat: Phytochemical profiles of old and new varieties

Numerous lines of research have categorized the cereals, within the context of a balanced diet, as having a protective function in human health. The relationship between the consumption of whole grain cereals and the reduction of chronic illness, such as cardiovascular disease and cancer, strongly indicates the importance of functional properties contained in these foods. Such beneficial effects are partly attributed to the unique phytochemical content of whole grains (Thompson, 1994). More recent studies on the health benefits of functional products from wheat have become increasingly more focussed on the importance of introducing phytochemicals through the use of different varieties (Abdel-Aal and Wood, 2004). As a consequence, there is a renewed interest in the ancient varieties, particularly with regard to potential nutraceutical qualities. The aim of this research was to analyze the variability of the phytochemical profiles in a collection of soft and durum wheat, comprised of old and modern varieties and to find out possible relationships among genotype, growing location (Bologna and Firenze, Italy) and quali-quantitative content of bioactive compounds in whole grains.