A three part study to investigate antioxidant properties of KAMUT® khorasan wheat first focused on analysis of blood markers (results published in 2011, read abstract). Results indicated that consumption of whole grain KAMUT® khorasan bread increased antioxidant protection compared to consumption of modern durum wheat bread. This effect was correlated to the higher content of selenium and polyphenols in the KAMUT® khorasan wheat bread compared to the modern durum wheat bread.
The second part of this study investigated both antioxidative stress markers and antioxidant enzymes in the liver (results published in 2012, read abstract). Results indicated that consumption of whole grain KAMUT® khorasan wheat bread resulted in a higher activity of antioxidant enzymes in the liver compared to consumption of modern wheat bread. This result confirmed the results obtained in the first study.
The third and last part of this study investigated the effects of consumption of KAMUT® khorasan wheat pasta compared to consumption of modern durum wheat pasta (results published in 2014, read full text article). In addition to confirmation of the already observed antioxidant protection, a significant anti-inflammatory effect was observed from consumption of KAMUT® khorasan wheat pasta. Alternatively, after consumption of modern durum wheat pasta a lower antioxidant protection and a comparatively significant inflammatory effect was observed. These findings gave further indications to why many people suffering from non-celiac wheat sensitivities report having no difficulty with KAMUT® khorasan wheat.
A following study investigated differences between KAMUT® khorasan wheat, “non-KAMUT®” khorasan wheat cultivated in Italy, and modern wheat to assess if health-beneficial properties are attributed only to the wheat variety or also to where it is grown (results published in 2015, read full text article). The richest content of polyphenols and carotenoids and the highest antioxidant and anti-inflammatory effects were shown with khorasan flour, particularly when grown in North America under the KAMUT® brand program. Although the use of ancient vs. modern wheat appeared to be the main factor in the observed health-beneficial properties, the growing location of the khorasan wheat also played a key role.
An additional study compared bread made from two ancient grains, two heritage grains, and four modern grains grown in the same agronomic conditions (results published in 2018, read abstract). Each type of bread was digested in vitro and supplemented to liver cells and then assessed for antioxidant and anti-inflammatory effects. Even though it was not possible to distinguish the digested bread of the different grains based on chemical composition, clear differences in the effects on the cells were observed that confirmed the potential antioxidant and anti-