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Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds

Dipartimento di Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy
Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
Author to whom correspondence should be addressed.
Foods 2019, 8(6), 208;
Received: 7 May 2019 / Revised: 10 June 2019 / Accepted: 10 June 2019 / Published: 12 June 2019
(This article belongs to the Special Issue Nutritional Value of Grain-Based Foods)
PDF [255 KB, uploaded 22 June 2019]


Interest in gluten-free grains is increasing, together with major incidences of celiac disease in the last years. Since to date, knowledge of the nutritional and bioactive compounds profile of alternative gluten-free grains is limited, we evaluated the content of water-soluble (thiamine and riboflavin) and liposoluble vitamins, such as carotenoids and tocols (tocopherols and tocotrienols), of gluten-free minor cereals and also of pseudocereals. The analysed samples showed a high content of bioactive compounds; in particular, amaranth, cañihua and quinoa are good sources of vitamin E, while millet, sorghum and teff (Eragrostis tef, or William’s Lovegrass) are good sources of thiamine. Moreover, millet provides a fair amount of carotenoids, and in particular of lutein. These data can provide more information on bioactive compounds in gluten-free grains. The use of these grains can improve the nutritional quality of gluten-free cereal-based products, and could avoid the monotony of the celiac diet. View Full-Text
Keywords: minor cereal; pseudocereal; bioactive compound; gluten-free grain; tocols; carotenoids minor cereal; pseudocereal; bioactive compound; gluten-free grain; tocols; carotenoids
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Niro, S.; D’Agostino, A.; Fratianni, A.; Cinquanta, L.; Panfili, G. Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds. Foods 2019, 8, 208.

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