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Archaeological Starch

by 1,* and 2,3
The University of Sydney, Sydney Institute of Agriculture, School of Life and Environmental Sciences, Faculty of Science, Sydney, NSW 2006, Australia
Catalan Institution for Research and Advanced Studies (ICREA), 08010 Barcelona, Spain
Departament de Prehistòria, Facultat de Filosofia i Lletres, Universitat Autònoma de Barcelona, 08193 Barcelona, Spain
Author to whom correspondence should be addressed.
Agronomy 2018, 8(1), 4;
Received: 11 December 2017 / Revised: 28 December 2017 / Accepted: 31 December 2017 / Published: 4 January 2018
(This article belongs to the Special Issue Starch Biosynthesis in Crop Plants)
This article reviews evidence of how starch granules associated with archaeological artefacts provide an insight into the use of plants by our ancestors for food, medicines and cultural activities. The properties of starch relevant to archaeological contexts, methods for examining ancient starch and the types of environmental conditions that would promote survival of starch granules over hundreds of thousands of years as part of the archaeological record, are considered. Starch granules identified in dental calculus are clear indicators of the individual having consumed starchy food as part of the diet. However, surviving starch granules may be only a tiny fraction of those consumed over a lifetime and not necessarily representative of foods that were in the diet. A hypothesis, based on a combination of archaeological, physiological and genetic evidence, that plant foods containing high quantities of digestible starch were essential for the evolution of the modern human phenotype, is discussed. View Full-Text
Keywords: starch; archaeology; human evolution; dental calculus starch; archaeology; human evolution; dental calculus
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MDPI and ACS Style

Copeland, L.; Hardy, K. Archaeological Starch. Agronomy 2018, 8, 4.

AMA Style

Copeland L, Hardy K. Archaeological Starch. Agronomy. 2018; 8(1):4.

Chicago/Turabian Style

Copeland, Les, and Karen Hardy. 2018. "Archaeological Starch" Agronomy 8, no. 1: 4.

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