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Fermentation Increases Antioxidants in Whole Grains

Whole grains contain important vitamins and minerals and are high in fiber, which can improve intestinal health and blood sugar regulation.

Beyond these benefits, though, research shows that fermentation makes nutrients in whole grains more absorbable and increases the levels of antioxidant compounds in whole grains. Antioxidants are substances that protect your cells from damage by free radicals and lower your risk of heart disease, cancer, and other diseases.

In an article published in the journal Molecules, scientists compiled and analyzed research into the health benefits of grain fermentation. Making leavened bread from whole grain flour is an example of fermentation, and here’s some of the interesting research cited in the article.

Breads made from [whole grain]-Kamut Khorasan wheat and [whole grain]-durum wheat were both reported to protect rat liver from oxidative stress [128]. An earlier study by similar authors reported a lower oxidative state in rats fed with experimental diets of sourdough bread for seven weeks [131].