Cereal grains contain a wide range of health protective compounds. The importance of dietary fibre is already well known. More recent research shows that many other bio-active components of cereal grains have health protective effects as well. Especially the role of a wide range of phytochemicals is becoming better understood.
An important aim of the HEALTHGRAIN project is to provide possibilities for increased intake of health protective compounds by consumers. HEALTHGRAIN’s plant breeding research aims at development of cultivars with increased contents of bioactive components.

In the "HEALTHGRAIN Diversity Screen" 150 wheat varieties and 50 other cereals varieties (barley, oat, rye) of diverse origin and ancestry have been grown on one site in Hungary and analysed for variation in phytochemicals (tocols, sterols, folates phenolic acids, alkylresorcinols) and dietary fibre components (total and water soluble arabinoxylans, beta-glucans, and total dietary fibre). This work was a joint effort of 6 laboratories throughout Europe. The results indicate:

• variation in content of bio-active compounds is mostly 2- to 3 fold, but sometimes much larger,
• high levels of fibres and phytochemicals can be found in ancient and in modern varieties.

The results have been published in a special issue of the Journal of Agriculture and Food Chemistry (Vol 56, Issue 21). As a follow-up, 26 lines of wheat and 5 of rye have been grown on four sites in Europe (France, Hungary, Poland and England). Results will be published in 2009/2010.

Click here to download an overview of Vol 56, Issue 23 of the Journal of Agriculture and Food Chemistry.

In current wheat breeding, emphasis is laid on agronomic performance and the amount and quality of the gluten proteins. The HEALTHGRAIN Diversity Screen work is the first major effort world wide focussing on fibres and phytochemicals. It will provide:

• information and basic varieties for breeders for raising levels of these bio-active compounds
• information for flour millers/other grain buyers searching for varieties with extra health benefits
• opportunities for food industries to deliver products with high levels of bio-active compounds without making efforts and costs related to fortification with added compounds.