The first part of a research focused on the antioxidant properties of KAMUT®
khorasan wheat was published in 2011 (read press release
). By studying blood markers, the results showed that compared to durum wheat, a diet based on whole grain KAMUT®
khorasan bread increased the antioxidant protection. This effect was correlated to the higher content of Selenium and polyphenols in KAMUT®
khorasan wheat bread compared to the modern wheat bread.
The second part of this research, published in 2012, studied both the antioxidative stress markers in the blood and the liver antioxidant enzymes (read press release
). A diet based on whole grain KAMUT®
khorasan bread showed a higher activity of liver antioxidant enzymes than a diet based on modern wheat bread. This confirmed the results obtained in the previous paper.
The third and last paper related to this study was published in 2014 and evaluated a diet of KAMUT®
khorasan wheat pasta compared to a diet based on modern durum pasta (read press release
and full-text article
). Besides the confirmation of its antioxidant protection, KAMUT®
khorasan wheat pasta showed, for the first time, significant anti-inflammatory properties. These effects could be due to its higher content in antioxidant compounds. Consumption of modern durum pasta, not only offered a lower protection against the oxidative stress, but caused a high degree of inflammation in the organism. This study helped us understand why most non-celiac people suffering from modern wheat sensitivities can tolerate KAMUT®
A recent paper published in December 2015 tested cookies made with KAMUT®
khorasan wheat, “non-KAMUT®” khorasan wheat cultivated in Italy and modern wheat (read full-text article
). The aim was to assess if health-beneficial properties are attributed only to wheat variety or also to its geographic origin. The highest total antioxidant capacity, the richest content of total polyphenols and carotenoids and the highest anti-inflammatory and antioxidant properties were showed by cookies made with khorasan flours, particularly when grown in North America under the KAMUT®
brand. Although the type of wheat used for cookies making (modern vs. ancient) appeared to be the main factor of the observed protective effect, the geographical origin of khorasan wheat also played a key role.