BIG SANDY, Mont.—Kamut International announced results of the first phase of a study evaluating the antioxidant properties of bread made with whole-grain modern durum wheat compared to two varieties of bread made with Kamut® khorasan wheat, an ancient grain.
For the study, conducted by researchers at the University of Bologna and published in the January 2011 issue of Frontiers of Bioscience, two different bread-making processes were compared for the whole-grain Kamut khorasan bread: baker’s yeast (KB) and sourdough (SKB). The concentration of all potential antioxidant compounds appeared different in the three experimental breads. Total antioxidants, selenium in particular, were significantly higher in the two Kamut breads than in the durum wheat bread (WB). Vitamin E and beta-carotene were in lower concentrations in KB compared to WB, but both compounds were increased in the SKB by the sourdough fermentation.
After being fed these different breads for seven weeks, rats were submitted to an exogenous oxidative stress. The rats fed the Kamut breads were better able to overcome the induced oxidative stress than those fed the durum bread. Those fed the SKB fared best of all.
“This research study represents an important step for the explanation of the positive effects of ancient KAMUT® khorasan wheat. On this basis, intervention studies on humans could lead to important results in terms of optimal nutrition," said the study authors.