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Previous studies have suggested that bread contains compounds that have cancer-fighting potential.
This is the first study to identify a cancer-fighting compound concentrated in the crust, says Hofmann in a news release.
To test their theory, the researchers first baked a conventional sourdough bread containing rye and wheat flour. They then analyzed the bread crust, bread crumbs (the paler, softer part of the loaf), and the flour for antioxidant content and activity.
In the crust, they found eight times more of an antioxidant called pronyl-lysine than in the crumbs. The original flour contained none of the compound.
Pronyl-lysine is formed during baking in both yeast-based and yeast-free bread.
Dark-colored breads (such as pumpernickel and wheat) contain higher amounts of these antioxidants than light-colored breads (such as white bread). Strong over-browning of bread, however, reduces the level of these antioxidants, he adds.
source:
Nov. 6 issue of the Journal of Agricultural and Food Chemistry
Previous studies have suggested that bread contains compounds that have cancer-fighting potential.
This is the first study to identify a cancer-fighting compound concentrated in the crust, says Hofmann in a news release.
To test their theory, the researchers first baked a conventional sourdough bread containing rye and wheat flour. They then analyzed the bread crust, bread crumbs (the paler, softer part of the loaf), and the flour for antioxidant content and activity.
In the crust, they found eight times more of an antioxidant called pronyl-lysine than in the crumbs. The original flour contained none of the compound.
Pronyl-lysine is formed during baking in both yeast-based and yeast-free bread.
Dark-colored breads (such as pumpernickel and wheat) contain higher amounts of these antioxidants than light-colored breads (such as white bread). Strong over-browning of bread, however, reduces the level of these antioxidants, he adds.
source:
Nov. 6 issue of the Journal of Agricultural and Food Chemistry
