{"id":32632,"date":"2018-05-01T11:58:40","date_gmt":"2018-05-01T09:58:40","guid":{"rendered":"https:\/\/www.greatitalianfoodtrade.it\/?p=32632\/"},"modified":"2025-10-16T12:56:10","modified_gmt":"2025-10-16T10:56:10","slug":"grani-antichi-analisi-dei-superfood","status":"publish","type":"post","link":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/grani-antichi-analisi-dei-superfood\/","title":{"rendered":"Grani antichi, analisi dei superfood"},"content":{"rendered":"<p><span style=\"color: #222222;\"><span style=\"font-family: arial, sans-serif;\"><span style=\"font-size: small;\"><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">I consumi alimentari in Italia convergono sulla ricerca di cibi salutari, c.d.\u00a0<\/span><\/span><\/span><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\">superfood<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">, e di alimenti quanto possibile legati a territori e tradizioni. Non solo\u00a0<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">DOP<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u00a0e\u00a0<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">IGP<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">, ma anche colture storiche quali i grani antichi<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">, a cui \u00e8 dedicata la presente analisi.<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-light-blue ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/grani-antichi-analisi-dei-superfood\/#Grani_antichi_vs_grani_moderni\" >Grani antichi vs. grani moderni<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/grani-antichi-analisi-dei-superfood\/#Grani_antichi_e_salute\" >Grani antichi e salute<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/grani-antichi-analisi-dei-superfood\/#Grani_antichi_i_processi_di_trasformazione\" >Grani antichi, i processi di trasformazione<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Grani_antichi_vs_grani_moderni\"><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Grani antichi vs. grani moderni<\/b><\/span><\/span><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>I grani antichi<\/b>\u00a0&#8211; in attesa di una definizione agronomica o legale condivisa &#8211; sono intesi essere popolazioni dinamiche di frumento con origine storica, identit\u00e0 distinta, assenza di miglioramento genetico tramite incrocio. In prevalenza si tratta di piante adattate\u00a0localmente, con l\u2019ausilio di sistemi agricoli tradizionali (anch\u2019essi tuttora privi di definizione univoca), caratterizzate da taglia pi\u00f9 alta e glutine meno tenace rispetto alle variet\u00e0 moderne.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Un vivace dibattito scientifico<\/b>\u00a0in corso da alcuni anni\u00a0contrappone le propriet\u00e0 dei grani antichi rispetto a\u00a0quelle dei grani moderni.\u00a0La disputa tende a essere focalizzata sulle sole propriet\u00e0 nutrizionali dei vari genotipi, trascurando\u00a0le caratteristiche dei prodotti finiti\u00a0in relazione ai diversi processi. Si propone perci\u00f2 di estendere l\u2019analisi agli aspetti\u00a0agronomici\u00a0e tecnologici che includono, tra l\u2019altro, le fasi di molitura, lievitazione\u00a0degli impasti,\u00a0tecniche di pastificazione.<\/span><\/span><\/span><\/p>\n<p><a href=\"http:\/\/www.foodtimes.eu\/wp-content\/uploads\/2018\/05\/grani-antichi-grani-moderni.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-32649 size-full\" src=\"http:\/\/www.foodtimes.eu\/wp-content\/uploads\/2018\/05\/grani-antichi-grani-moderni.jpg\" alt=\"\" width=\"450\" height=\"400\" srcset=\"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2018\/05\/grani-antichi-grani-moderni.jpg 450w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2018\/05\/grani-antichi-grani-moderni-300x267.jpg 300w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2018\/05\/grani-antichi-grani-moderni-150x133.jpg 150w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Glutine e\u00a0frumento\u00a0nella dieta<\/b><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Il\u00a0ruolo del frumento e delle sue proteine<\/b><\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u00a0nella dieta \u00e8 ampiamente dibattuto, anche a causa di interessi economici<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u00a0contrapposti.\u00a0Cos\u00ec i promotori di diete\u00a0<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>gluten-free<\/i><\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u00a0accusano i grani moderni di essere \u2018<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>veleni cronici<\/i><\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u2019\u00a0(Davis 2011) e i grandi produttori di\u00a0<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>commodities<\/i><\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u00a0replicano che \u2018<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>il glutine di frumento non fa male<\/i><\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u2019 (<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>National\u00a0Association\u00a0of\u00a0Wheat\u00a0Growers<\/i><\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">, 2013).<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Il glutine\u00a0nei \u2018grani antichi\u2019<\/b>\u00a0non si distingue, dal punto di vista quantitativo, rispetto alle variet\u00e0 moderne. \u00c8 invece diverso\u00a0l\u2019<i>indice di glutine<\/i>,\u00a0un parametro che esprime la forza ed \u00e8 molto inferiore nei frumenti della storia, la cui lavorazione \u00e8 quindi\u00a0pi\u00f9 difficile e poco compatibile con le moderne tecnologie di pastificazione.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Le proteine del glutine<\/b>\u00a0delle variet\u00e0 di frumenti antichi contengono inoltre meno \u2018epitopi\u00a0tossici\u2019,\u00a0le sequenze\u00a0aminoacidiche\u00a0riconosciute dai linfociti dei soggetti\u00a0celiaci\u00a0(Van\u00a0den\u00a0Broeck\u00a0et\u00a0al.,\u00a02010).\u00a0Una dieta a base di variet\u00e0 di frumento con meno \u2018epitopi\u00a0tossici\u2019 potrebbe perci\u00f2 aiutare la prevenzione della celiachia, in considerazione di diversi fattori associati alla sua insorgenza (Ventura et\u00a0al.,\u00a01999;\u00a0Ivarsson\u00a0et\u00a0al.,\u00a02000; Fasano,\u00a02006).<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><b>Studi comparati tra variet\u00e0 di frumento<\/b><\/span><span style=\"color: #000000;\">\u00a0antiche e moderne hanno poi evidenziato che le prime\u00a0producono granella che abbassa o annulla\u00a0la produzione di citochine pro-infiammatorie nell\u2019organismo umano (Gallo et\u00a0al.,\u00a02010; Di Silvestro et al., 2012; Valerii et al., 2014).<\/span><\/span><\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Grani_antichi_e_salute\"><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Grani antichi e salute<\/b><\/span><\/span><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Differenze significative<\/b>\u00a0tra grani antichi e moderni sono state riscontrate sui\u00a0micronutrienti (vitamine e minerali) e altri composti del metabolismo secondario della pianta (composti \u2018funzionali\u2019 o \u2018bioattivi\u2019). In termini\u00a0quantitativi e qualitativi, oltrech\u00e9 di\u00a0variet\u00e0 dei composti (Dinelliet\u00a0al.,\u00a02007).\u00a0<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Diversi studi<\/b>\u00a0<b>mostrano<\/b>\u00a0in effetti\u00a0una progressiva diminuzione dei tenori di minerali,\u00a0nelle cariossidi di frumento, negli ultimi 160 anni. I\u00a0<i>cultivar<\/i>\u00a0altamente produttivi a taglia\u00a0bassa, in particolare, risultano avere minori contenuti di\u00a0rame, ferro, zinco e magnesio\u00a0(Fan et\u00a0al.,\u00a02008; Ficco et al., 2009; Zhao et al., 2009).<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Le farine di\u00a0grani\u00a0antichi\u00a0<\/b><\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">si caratterizzano altres\u00ec per\u00a0un contenuto e una variet\u00e0 maggiore\u00a0di sostanze fitochimiche biologicamente attive come\u00a0polifenoli (flavonoidi,\u00a0lignani,\u00a0isoflavoni),\u00a0carotenoidi, tocoferoli e fibre<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">. A cui vengono attribuite\u00a0importanti funzioni di\u00a0<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><u>nutraceutica<\/u><\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">, incluse le\u00a0attivit\u00e0 antitumorale, antinfiammatoria, immunosoppressiva, cardiovascolare, antiossidante e antivirale (Dinelli\u00a0et\u00a0al.,\u00a02007).<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Un recente studio<\/b>\u00a0ha messo in evidenza\u00a0che l\u2019utilizzo di farine di grani antichi provoca\u00a0da un lato\u00a0un abbassamento significativo sia del\u00a0colesterolo\u00a0totale,\u00a0sia di quello LDL (o\u00a0\u2018cattivo\u2019)\u00a0e\u00a0del glucosio nel sangue. Riscontrando,\u00a0d\u2019altro canto,\u00a0un aumento delle cellule staminali in circolazione, mobilizzate dal midollo osseo, che sono in grado di riparare i vasi sanguigni danneggiati (Sereni et\u00a0al., 2016).<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Effetti benefici \u2018convincenti\u2019<\/b>\u00a0riguardano infine vari parametri legati a malattie cardio-metaboliche, quali i profili lipidici, quelli\u00a0glicemici\u00a0e lo\u00a0stato infiammatorio e ossidativo (Dinu\u00a0et\u00a0al.,\u00a02017).<\/span><\/span><\/span><\/p>\n<p><a href=\"http:\/\/www.foodtimes.eu\/wp-content\/uploads\/2018\/05\/TABELLA-COMPONENTI-DEL-FRUMENTO-RESPONSABILI-DI-ALCUNE-PATOLOGIE.pdf\">TABELLA &#8211; COMPONENTI DEL FRUMENTO RESPONSABILI DI ALCUNE PATOLOGIE<\/a><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Per favorire la conservazione<\/b>\u00a0delle sostanze benefiche occorre utilizzare nell\u2019alimentazione farine provenienti da molitura \u2018<i>integrain<\/i>\u2019. In modo\u00a0da\u00a0preservare\u00a0l\u2019embrione e\u00a0gli strati esterni della granella che sono ricchi di fibre,\u00a0sostanze minerali e composti bioattivi.<\/span><\/span><\/span><\/p>\n<p><a href=\"http:\/\/www.foodtimes.eu\/wp-content\/uploads\/2018\/05\/molitura.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-32657\" src=\"http:\/\/www.foodtimes.eu\/wp-content\/uploads\/2018\/05\/molitura.jpg\" alt=\"\" width=\"640\" height=\"400\" srcset=\"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2018\/05\/molitura.jpg 640w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2018\/05\/molitura-300x188.jpg 300w, https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2018\/05\/molitura-150x94.jpg 150w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Grani_antichi_i_processi_di_trasformazione\"><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Grani antichi, i processi di trasformazione<\/b><\/span><\/span><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Lo studio delle propriet\u00e0\u00a0dei grani antichi<\/b>\u00a0merita una valutazione pi\u00f9 ampia, che\u00a0tenga conto anche\u00a0dei fattori ambientali e dei processi di trasformazione.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>I grani antichi sono vocati\u00a0<\/b>a tecniche di trasformazione\u00a0rispettose dell\u2019esigenza di mantenere le caratteristiche nutrizionali, quali ad esempio\u00a0la molitura integrale che \u00e8 caratteristica tipica dei mulini a pietra.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>I processi di\u00a0<\/b><b>lievitazione<\/b>\u00a0&#8211; con particolare riguardo alla natura dei\u00a0lieviti utilizzati e ai tempi di lievitazione &#8211;\u00a0a loro volta incidono sulla qualit\u00e0\u00a0del prodotto finale. Il\u00a0lievito di birra, in particolare, conduce a una fermentazione rapida e a un\u2019elevata produzione di CO2. Viceversa l\u2019utilizzo della c.d.\u00a0\u2018pasta madre\u2019\u00a0consente in genere di ottenere\u00a0prodotti da forno\u00a0connotati da maggiore digeribilit\u00e0 e\u00a0minor presenza di\u00a0sostanze anti-nutrizionali. Con\u00a0effetti positivi sulla microflora intestinale,\u00a0apporto di\u00a0sostanze che prevengono le malattie degenerative\u00a0e migliore qualit\u00e0 del glutine (Di Cagno et\u00a0al.,\u00a02008).<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>La maggior durata di lievitazione<\/b>\u00a0(&gt; 4\u00a0ore) permette anche di ridurre la presenza di alcuni\u00a0carboidrati a catena corta, i\u00a0c.d.\u00a0FODMAP (<i>Fermentable\u00a0Oligo\u00a0Di and Mono-saccharides\u00a0and\u00a0Polyols,\u00a0<\/i>oligo\u00a0di e\u00a0mono-saccaridi\u00a0fermentabili e\u00a0polioli). Contribuendo al controllo dei sintomi da\u00a0sindrome dell&#8217;intestino irritabile (IBS,\u00a0<i>Irritable\u00a0Bowel\u00a0Syndrome<\/i>) e altri disturbi gastrointestinali funzionali\u00a0(Ziegler et\u00a0al.,\u00a02016).<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Le temperature di essiccazione<\/b>, nel processo produttivo\u00a0della\u00a0<u>pasta<\/u>\u00a0secca, meritano altrettanta considerazione.\u00a0Le paste \u2018industriali\u2019 vengono in genere essiccate ad alte temperature (&gt;\u00a090\u00b0C), ben oltre i\u00a040-45\u00b0C\u00a0della tradizione. L\u2019essiccazione della\u00a0pasta ad alta temperatura ne riduce drasticamente il\u00a0valore nutrizionale, poich\u00e9 distrugge le vitamine termolabili e diminuisce la quantit\u00e0 di un aminoacido essenziale &#8211; la lisina &#8211; fino al\u00a050%.\u00a0Oltre a determinare la formazione di\u00a0furosina,\u00a0che\u00a0aggredisce\u00a0i villi intestinali, alterando la loro integrit\u00e0 strutturale e funzionale.<\/span><\/span><\/span><\/p>\n<p><span style=\"font-size: medium;\"><em><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\">Paolo Caruso, Paolo Guarnaccia* e Dario Dongo<\/span><\/span><\/em><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">(*)\u00a0Paolo Guarnaccia\u00a0\u00e8 docente di Agronomia e Coltivazioni Erbacee presso il Dipartimento di Agricoltura, Alimentazione e Ambiente dell\u2019Universit\u00e0 di Catania<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Bibliografia\u00a0<\/b><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Davis\u00a0W.R., 2011,\u00a0<i>Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health.<\/i>\u00a0Rodale Books.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Di\u00a0Cagno\u00a0R.,\u00a0Rizzello\u00a0C. G., De Angelis\u00a0M.,\u00a0Cassone\u00a0A., GiulianiG.,\u00a0Benedusi\u00a0A.,\u00a0Limitone\u00a0A.,\u00a0Surico\u00a0R. F.,\u00a0Gobbetti\u00a0M.\u00a02008<i>.Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of\u00a0Gluten-Free Bread.\u00a0<\/i>Journal of Food Protection, Vol. 71, No. 7, 2008, Pages 1491\u20131495.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Di Silvestro R.,\u00a0Marotti\u00a0I.,\u00a0Bosi\u00a0S.,\u00a0Bregola\u00a0V.,\u00a0Carretero\u00a0A.,\u00a0SedejI.,\u00a0Mandic\u00a0A.,\u00a0Sakac\u00a0M.,\u00a0Benedettelli\u00a0S.,\u00a0Dinelli\u00a0G.\u00a0<i>Health-promoting phytochemicals of Italian common wheat varieties grown under low-input agricultural management<\/i>. &#8211; J\u00a0Sci\u00a0Food Agric.\u00a02012 Nov;92(14):2800-10.\u00a0doi: 10.1002\/jsfa.5590.\u00a0Epub2012\u00a0Jan\u00a025.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Dinelli\u00a0G., Marotti I., Bosi S., Benedettelli S., Ghiselli L.,\u00a0Cortacero-Ramirez S.,\u00a0Carrasco-\u00a0Pancorbo\u00a0A.,\u00a0Segura-CarreteroA., Fernandez-Gutierrez\u00a0A., 2007.\u00a0<i>Lignan<\/i>\u00a0<i>profile in seeds of modern and\u00a0old<\/i>\u00a0<i>Italian soft wheat (Triticum<\/i>\u00a0<i>aestivum<\/i>\u00a0<i>L.) cultivars as revealed by CE-MS analyses).<\/i>\u00a0Electrophoresis.\u00a02007\u00a0Nov;28(22):4212-9.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Dinu\u00a0M.,\u00a0Whittaker\u00a0A., Pagliai G., Benedettelli S.,\u00a0Sofi F. (2017).\u00a0<i>Ancient wheat species and human health: biochemical and clinical implications<\/i>. The Journal of Nutritional Biochemistry.\u00a052:1-9\u00a0\u00b7\u00a0January\u00a02018.\u2002<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Fan M.S., Zhao F.J.,\u00a0Fairweather-Tait S.J.,\u00a0Poulton\u00a0P.R., Dunham S.J., McGrath S.P.,\u00a02008.\u00a0<i>Evidence of decreasing mineral density in wheat grain over the last 160 years<\/i>. Journal of Trace Elements in Medicine and Biology, 22:315\u2013324.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Fasano A.\u00a0(2006)\u00a0<i>Systemic autoimmune disorders in celiac disease.<\/i>\u00a0Curr\u00a0Opin\u00a0Gastroenterol\u00a022:674\u2013679\u00a0CrossRefPubMed.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Ficco D.B.M.,\u00a0Riefolo\u00a0C., Nicastro G., De Simone V., Di Ges\u00f9 A.M.,\u00a0Beleggia\u00a0R., Platani C., Cattivelli L., De Vita P.,\u00a02009.\u00a0<i>Phytate<\/i>\u00a0<i>and mineral elements concentration in a collection of Italian durum wheat cultivars<\/i>. Field Crops Research, 111:235\u2013 242.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Gallo G., Lo Bianco\u00a0M.,\u00a0Bognanni\u00a0R.,\u00a0Saimbene\u00a0G., Orlando\u00a0A.,\u00a0Grillo\u00a0O.,\u00a0Saccone\u00a0R.\u00a0and\u00a0Venora\u00a0G. 2010\u00a0&#8211;\u00a0<i>Durum Wheat Bread: Old Sicilian Varieties and Improved Ones\u00a0<\/i>&#8211; Aug. 2010, Volume 4, No.4 (Serial No.29) &#8211; Journal of Agricultural Science and Technology, ISSN 1939-1250, USA.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Ivarsson\u00a0A.,\u00a0Persson\u00a0L.A., Nystrom L.,\u00a0Ascher\u00a0H., Cavell B.,\u00a0Danielsson\u00a0L.,\u00a0Dannaeus\u00a0A., Lindberg\u00a0T., Lindquist B.,\u00a0Stenhammar\u00a0L.,\u00a0Hernell\u00a0O.,\u00a02000.\u00a0<i>Epidemic of coeliac disease in Swedish children<\/i>.\u00a0Acta\u00a0Paediatr\u00a089:165\u2013171CrossRefPubMed.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Kissing\u00a0Kucek\u00a0L.,\u00a0Veenstra\u00a0L.\u00a0D.,\u00a0AmnuaycheewaP.,\u00a0SorrellsM.E, 2015.\u00a0<i>A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity.<\/i>\u00a0Inst. Food Technol.\u00a0Doi: 10.1111\/1541-4337.12129<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Rubio-Tapia A., Kyle R.A., Kaplan E.L., Johnson D.R., Page W.,2009.\u00a0<i>Increased prevalence and mortality in undiagnosed celiac disease<\/i>.\u00a0Gastroenterology\u00a0137:88\u201393.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Sereni A., Cesari F., \u00a0Gori\u00a0A.M., Maggini N., Marcucci R., Casini A.,\u00a02016<i>.\u00a0Cardiovascular benefits from ancient grain bread consumption: findings from a double-blinded randomized crossover intervention trial<\/i>. Journal\u00a0International Journal of Food Sciences and Nutrition.\u00a0Pag\u00a01-7.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Valerii\u00a0M.C., Ricci C.,\u00a0Spisni\u00a0E., Di Silvestro R., De Fazio L.,\u00a0Cavazza\u00a0E.,\u00a0Lanzini\u00a0A.,\u00a0Campieri\u00a0M.,\u00a0Dalpiaz\u00a0\u00a0A.,\u00a0Pavan\u00a0B., Volta U. e \u00a0\u00a0Dinelli\u00a0G., 2008.\u00a0<i>Responses of peripheral blood\u00a0mononucleated<\/i>\u00a0<i>cells from non-celiac gluten sensitive patients to various cereal sources<\/i>\u00a0&#8211; Food Chemistry 176 (2015) 167\u2013174<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Van den\u00a0Broeck\u00a0H. C.,\u00a0De Jong H.,\u00a0C.Elma\u00a0M. J.\u00a0Salentijn\u00a0E. M. J.,\u00b7\u00a0Dekking\u00a0L.,\u00b7Bosch\u00a0D.,\u00b7Hamer\u00a0R. J.,\u00b7\u00a0Gilissen\u00a0L.\u00a0J. W. J, van der Meer I. M. Smulders M J. M., 2010.\u00a0<i>Presence of celiac disease epitopes in modern and old\u00a0hexaploid<\/i>\u00a0<i>wheat varieties: wheat breeding may have contributed to increased prevalence of celiac disease<\/i>.\u00a0Theor\u00a0Appl\u00a0Genet (2010) 121:1527\u20131539 DOI 10.1007\/s00122-010-1408-4).<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Ventura A.,\u00a0Magazz\u00f9\u00a0G., Greco L.,\u00a01999.\u00a0<i>Duration of exposure to gluten and risk for autoimmune disorders in patients with celiac disease<\/i>.\u00a0Gastroenterology 117:297\u2013303\u00a0CrossRefPubMed.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Zhao F.J., Su Y.H., Dunham S.J.,\u00a0Rakszegi\u00a0M.,\u00a0Bedo\u00a0Z., McGrath S.P.,\u00a0Shewry\u00a0P.R.,\u00a02009.\u00a0<i>Variation in mineral<\/i>\u00a0<i>micronutrient concentrations in grain of wheat lines of diverse origin<\/i>. Journal of Cereal Science, 49:290\u2013295.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Ziegler\u00a0J.U., Steiner D., Friedrich C.,\u00a0Longin\u00a0H.,\u00a0W\u00fcrschum\u00a0T.,\u00a0SchweiggertR.M., \u00a0Carle\u00a0R.,\u00a02016.\u00a0<i>Wheat and<\/i>\u00a0<i>the irritable bowel syndrome \u2013 FODMAP levels of modern and ancient species and their retention during bread\u00a0making.<\/i>\u00a0Journal of\u00a0Functional\u00a0Foods25\u00a0( 2016\u00a0) 257\u2013266.<\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I consumi alimentari in Italia convergono sulla ricerca di cibi salutari, c.d.\u00a0superfood, e di alimenti quanto possibile legati a territori e tradizioni. Non solo\u00a0DOP\u00a0e\u00a0IGP, ma anche colture storiche quali i grani antichi, a cui \u00e8 dedicata la presente analisi. Grani antichi vs. grani moderni I grani antichi\u00a0&#8211; in attesa di una definizione agronomica o legale [&hellip;]<\/p>\n","protected":false},"author":89,"featured_media":32641,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1991],"tags":[1000,2003,689,415,214,737,2155,2156,2157,355],"class_list":{"0":"post-32632","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-consumatori-e-salute","8":"tag-celiaci","9":"tag-colesterolo","10":"tag-dop","11":"tag-frumento","12":"tag-grani-antichi","13":"tag-igp","14":"tag-lievitazione","15":"tag-pasta-madre","16":"tag-prodotti-da-forno","17":"tag-superfood-2"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Grani antichi, analisi dei superfood - FoodTimes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/grani-antichi-analisi-dei-superfood\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grani antichi, analisi dei superfood - FoodTimes\" \/>\n<meta property=\"og:description\" content=\"I consumi alimentari in Italia convergono sulla ricerca di cibi salutari, c.d.\u00a0superfood, e di alimenti quanto possibile legati a territori e tradizioni. 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