PUBLIC LECTURE: Reaching new heights: antioxidants in wheat
|Reaching new heights: antioxidants in wheat : 10 years of research on how to enhance levels of antioxidant compounds in wheat
Cereals typically are not considered as dietary sources of antioxidants even though they can compare well with some berries known for their high antioxidant content. Wheat antioxidant levels vary substantially –even within a cultivar– across years and geographic location. Learning how to enhance levels of antioxidant compounds in wheat has been Professor Madl's research focus for over 10 years.
In his lecture, he talks about external events that can significantly increase antioxidant levels and about the search of chemical elicitors that trigger the same biosynthetic pathways.
He talks about his studies on mice which found that consumption of wheat bran with high antioxidant levels significantly decreased the occurrence of colon cancer in the mice.
His lecture also explores whether increased antioxidant levels in wheat enhance other compounds that express the same benefits in cancer suppression, such as phenolic compounds.
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