Toward healthier bread and other whole grain foods
November 19, 2008 -- Bread, pasta, and other foods made from whole grains — known to help protect
against heart disease, cancer and diabetes — may get even healthier in the
future. Scientists in Europe collaborating in
the European Union HEALTHGRAIN project are reporting the largest study to date
comparing nutrient levels in the world’s different grain varieties, which could
lead to the development of healthier varieties of grain and grain-based foods,
they say. Their findings will be described in a group of papers scheduled for
the November 26 issue of the ACS’ Journal of
Agricultural and Food Chemistry, a bi-weekly publication.
News release courtesy of The American Chemical Society, a nonprofit organization chartered by the U.S. Congress and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences.
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