Featured Research

from universities, journals, and other organizations

Bread Crust And Stuffing Rich In Healthy Antioxidants

Date:
November 5, 2002
Source:
American Chemical Society
Summary:
The best thing since sliced bread may be bread crust: Researchers in Germany have discovered that the crust is a rich source of antioxidants and may provide a much stronger health benefit than the rest of the bread.

The best thing since sliced bread may be bread crust: Researchers in Germany have discovered that the crust is a rich source of antioxidants and may provide a much stronger health benefit than the rest of the bread.

Related Articles


This is good news for those who like to complement their holiday meals with bread stuffing, which is rich in crust, but bad news for those who prefer to remove crusts from their bread, as they may be sacrificing healthful antioxidants. The research findings are scheduled to appear in the Nov. 6 print issue of the Journal of Agricultural and Food Chemistry, a peer-reviewed publication of the American Chemical Society, the world's largest scientific society.

Although previous studies have suggested that bread contains compounds that have a cancer-fighting potential, much focus has been placed on its abundance of dietary fiber, which is believed by some to help prevent colon cancer. The current study is the first to identify a cancer-fighting compound that is concentrated in the crust, says Thomas Hofmann, Ph.D., lead researcher for the study and formerly with the German Research Center of Food Chemistry in Garching, Germany. He is currently a full professor at the University of Munster, Germany.

Using a conventional sourdough mixture containing rye and wheat flour, Hofmann and his associates analyzed bread crust, bread crumbs (the pale softer part of the bread) and flour for antioxidant content and activity. They found that the process of baking bread produced a novel type of antioxidant, called pronyl-lysine, that was eight times more abundant in the crust than in the crumb. The compound was not present in the original flour.

Using human intestinal cells, Hofmann's collaborator Veronika Faist, Ph.D., a researcher at the Institute of Human Nutrition and Food Science in Kiel, Germany, showed that this crust-derived antioxidant is the most effective component in bread for boosting the level of phase II enzymes, which have been shown in previous studies to play a role in cancer prevention.

The researchers are currently conducting animal tests to determine whether bread crust and pure pronyl-lysine actually boost antioxidant levels in plasma, but results have not yet been published.

Pronyl-lysine is formed by the reaction of the protein-bound amino acid L-lysine and starch as well as reducing sugars in the presence of heat. Chemists have long known that this same process, called a Maillard reaction, is responsible for producing the brown color associated with the surface of baked breads. The same reaction also produces flavor compounds and other types of antioxidants.

Pronyl-lysine is formed during baking in both yeast-based and yeast-free bread, also known as "tea bread." The antioxidant is likely to be more abundant when bread is broken down into smaller pieces and baked, as with stuffing, because the smaller pieces contain more surface area on which these reactions can occur in comparison to larger bread products, like loaves and buns, the researcher says.

In general, 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, says Hofmann.

Funding for this study was provided by the German research associations FEI and the AiF and Germany's Ministry of Economics and Technology.


Story Source:

The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.


Cite This Page:

American Chemical Society. "Bread Crust And Stuffing Rich In Healthy Antioxidants." ScienceDaily. ScienceDaily, 5 November 2002. <www.sciencedaily.com/releases/2002/11/021105080817.htm>.
American Chemical Society. (2002, November 5). Bread Crust And Stuffing Rich In Healthy Antioxidants. ScienceDaily. Retrieved December 18, 2014 from www.sciencedaily.com/releases/2002/11/021105080817.htm
American Chemical Society. "Bread Crust And Stuffing Rich In Healthy Antioxidants." ScienceDaily. www.sciencedaily.com/releases/2002/11/021105080817.htm (accessed December 18, 2014).

Share This


More From ScienceDaily



More Health & Medicine News

Thursday, December 18, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Kids Die While Under Protective Services

Kids Die While Under Protective Services

AP (Dec. 18, 2014) As part of a six-month investigation of child maltreatment deaths, the AP found that hundreds of deaths from horrific abuse and neglect could have been prevented. AP's Haven Daley reports. (Dec. 18) Video provided by AP
Powered by NewsLook.com
UN: Up to One Million Facing Hunger in Ebola-Hit Countries

UN: Up to One Million Facing Hunger in Ebola-Hit Countries

AFP (Dec. 17, 2014) Border closures, quarantines and crop losses in West African nations battling the Ebola virus could lead to as many as one million people going hungry, UN food agencies said on Wednesday. Duration: 00:52 Video provided by AFP
Powered by NewsLook.com
When You Lose Weight, This Is Where The Fat Goes

When You Lose Weight, This Is Where The Fat Goes

Newsy (Dec. 17, 2014) Can fat disappear into thin air? New research finds that during weight loss, over 80 percent of a person's fat molecules escape through the lungs. Video provided by Newsy
Powered by NewsLook.com
Why Your Boss Should Let You Sleep In

Why Your Boss Should Let You Sleep In

Newsy (Dec. 17, 2014) According to research out of the University of Pennsylvania, waking up for work is the biggest factor that causes Americans to lose sleep. Video provided by Newsy
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:

Strange & Offbeat Stories


Health & Medicine

Mind & Brain

Living & Well

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins