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http://hdl.handle.net/10397/43839
| Title: | Re-discovering ancient wheat varieties as functional foods | Authors: | Cooper, R | Issue Date: | 2015 | Source: | Journal of traditional and complementary medicine, 2015, v. 5, no. 3, 72, p. 138-143 | Abstract: | With the gluten-free food market worth almost $1.6 bn in 2011, there is every reason for renewed interest in ancient grains. This resurgent interest is expressed in re-discovering ancient varieties as functional foods. In particular, people affected by celiac disease have to avoid all gluten in their diet and several ancient grains may offer an important alternative. | Keywords: | Ancient grains Chia Einkorn Lignans Quinoa Triticum |
Publisher: | National Taiwan University | Journal: | Journal of traditional and complementary medicine | ISSN: | 2225-4110 | DOI: | 10.1016/j.jtcme.2015.02.004 | Rights: | Copyright © 2015, Center for Food and Biomolecules, National Taiwan University. Production and hosting by Elsevier Taiwan LLC. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). The following publication Cooper, R. (2015). Re-discovering ancient wheat varieties as functional foods. Journal of traditional and complementary medicine, 5(3), 138-143 is available at https://doi.org/10.1016/j.jtcme.2015.02.004 |
| Appears in Collections: | Journal/Magazine Article |
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