Micronutrient malnutrition is a global health challenge affecting almost half of the global
population, causing poor physical and mental development of children and a wide range of …

Phytic acid (PA) is the primary storage compound of phosphorus in seeds accounting for up
to 80% of the total seed phosphorus and contributing as much as 1.5% to the seed dry …

150 lines of bread wheat representing diverse origin and 25 lines of durum, spelt, einkorn
and emmer wheat species were analysed for variation in micronutrient concentrations in …

Numerous epidemiological studies have investigated the potential health benefits of
consuming more wholegrain foods. However, in Europe, most wheat-based food products …

Whole grain cereals have been found to be a good source of nutritionally valuable
substances, such as antioxidants, minerals, vitamins, and dietary fiber. A wide range of …

In this study, 321 winter and spring wheat genotypes were analysed for twelve nutritionally
important minerals (B, Cu, Fe, Se, Mg, Zn, Ca, Mn, Mo, P, S and K). Some of the genotypes …

Improving zinc (Zn) content in wheat and its processed foods is an effective way to solve
human Zn deficiency, which can cause a variety of diseases. This article summarizes the …

Consumption of wheat bran (WB) has been associated with improved gastrointestinal health
and a reduced risk for colorectal cancer, cardiovascular diseases and metabolic disorders …

Detecting genes that influence biofortification traits in cereal grain could help increase the
concentrations of bioavailable mineral elements in crops to solve the global mineral …

Bread wheat is a staple food crop that is consumed worldwide. In this study, using widely
targeted LC-MS/MS, we conducted a high-throughput metabolomic analysis and determined …