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RESEARCH PRODUCT

Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds

Annacristina D’agostinoLuciano CinquantaAlessandra FratianniGianfranco PanfiliSerena Niro

subject

LuteinHealth (social science)pseudocerealmedicine.medical_treatmentgluten-free grainAmaranthPlant ScienceBiologylcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyArticlechemistry.chemical_compoundmedicinelcsh:TP1-1185Food scienceCarotenoidbioactive compoundchemistry.chemical_classificationtocolsVitamin Ecarotenoidsnutritional and metabolic diseasesfood and beveragesbioactive compound; carotenoids; gluten-free grain; minor cereal; pseudocereal; tocolsSettore AGR/15 - Scienze E Tecnologie Alimentariminor cerealcarotenoiddigestive system diseasesBioactive compoundPseudocerealchemistryGluten freeThiamineFood Science

description

Interest in gluten-free grains is increasing, together with major incidences of celiac disease in the last years. Since to date, knowledge of the nutritional and bioactive compounds profile of alternative gluten-free grains is limited, we evaluated the content of water-soluble (thiamine and riboflavin) and liposoluble vitamins, such as carotenoids and tocols (tocopherols and tocotrienols), of gluten-free minor cereals and also of pseudocereals. The analysed samples showed a high content of bioactive compounds

yearjournalcountryeditionlanguage
2019-06-01Foods
10.3390/foods8060208http://europepmc.org/articles/PMC6617389