American Chemical Society's Weekly PressPac -- Nov...(26 issue of the ACS' Journal of Agricul...)

In the new study, Peter R. Shewry and colleagues point out that whole grain foods, including wheat, rye and oats, have been widely touted in recent years for having greater health benefits than refined grains. Health-promoting ingredients in whole grains include fiber, antioxidants, folate, and other plant chemicals. As nutrient levels can vary from grain to grain, however, it is unclear which grain varieties pack the most nutritional punch, the researchers note.

To find out, the scientists grew 150 wheat varieties used for bread-making and 50 other small-grain varieties (including oats, rye, and barley) on a single farm in Hungary over a one year period. The grains, grown from lines originating worldwide, were then harvested, milled, and analyzed for a range of plant chemicals and fiber components considered to have health benefits. The researchers identified grain varieties with high levels of healthy components that could be used to breed new, nutrient-rich varieties of grain for healthier whole grain foods.

ARTICLE #3 FOR IMMEDIATE RELEASE
"The HEALTHGRAIN Cereal Diversity Screen: Concept, Results, and Prospects"

DOWNLOAD FULL TEXT ARTICLE

CONTACT:
Peter R. Shewry, Ph.D.
Rothamsted Research
Hertfordshire, United Kingdom
Phone: +44 (0) 1582 763133
Fax: +44 (0) 1582 763010
Email: peter.shewry@bbsrc.ac.uk

Gene "silencing" may improve success of islet cell transplants for diabetes
Molecular Pharmaceutics

Scientists in Tennessee are reporting that a gene therapy technique called "gene silencing" shows promise for improving the effectiveness and expanded use of transpl
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