Kamut bzw. Khorasan-Weizen, gekocht (bio)

Wheat, KAMUT khorasan, cooked

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As examples, coumarin was detected only in the free phenolic fraction of the old wheat genotype KAMUT® khorasan, and procyanidin B3 and occurred in the free phenolics of Iride and KAMUT® khorasan wheat.

The putative functionality of KAMUT® khorasan wheat could be not only connected to its high content of phenols and carotenoids, but also to the presence of other molecules such as bioactive peptides, small protein fragments that have positive effects on body functions in humans (Kitts & Weiler Citation2003).

Epidemiological studies have scientifically proven that regular eating of whole grains positively affects human health, because it reduces the risk of type 2 diabetes (Maki & Phillips Citation2015) and manages obesity (Giacco et al. Citation2011). It is also linked to both a lower cardiovascular mortality rate in the elderly and a reduction in colon cancer cases (Truswell Citation2002; Sahyoun et al. Citation2006; Gil et al. Citation2011).

In this respect, KAMUT® khorasan wheat represents an interesting exception, since it is a specific and ancient variety of grain (Triticum turgidum ssp. turanicum, commonly called khorasan wheat). KAMUT® is a registered trademark of Kamut International, Ltd. (Big Sandy, MT) and Kamut Enterprises of Europe (Oudenaarde, Belgium), bvba, and the trademark guarantees certain attributes, mainly a protein content of 12–18% and a selenium content between 400 and 1000 ppb, and several quality specifications related to growing conditions. For example, the grain must be always grown certified organic and never hybridized or genetically modified (Quinn Citation1999). This makes possible the comparison among studies. The chemical composition of KAMUT® khorasan wheat, durum wheat and common wheat is reported in Table 1.

Narrativer Review in wissenschaftlichem Journal

DOI: 10.1080/09637486.2016.1247434

Study: weak evidence

Randomisierte, Crossover-Interventionsstudie mit sehr kleiner Stichprobe

DOI: 10.1038/ejcn.2012.206

Study: moderate evidence

In conclusion, a replacement diet with organic ancient khorasan wheat products was effective in improving total and LDL cholesterol, blood insulin, HOMA index, ROS production (with a simultaneous improvement in plasma TAC), and proinflammatory IL-1ra and VEGF. Despite the pleiotropic effects of the medication, organic ancient khorasan consumption within an already beneficial Mediterranean diet provides additive protection in reducing hyperglycemia, ROS production and inflammation in T2DM, which are key areas warranting of control in secondary prevention.

Klinische Interverventionsstudie mit sehr kleiner Stichprobe

DOI: 10.1007/s00394-016-1168-2

Study: moderate evidence

In conclusion, we strongly advice celiac patients from consuming ancient wheats including Graziella Ra or Kamut.

Laborstudie (in-vitro-Analyse)

DOI: 10.1100/2012/837416

Study: weak evidence

The types of einkorn and emmer and also Khorasan wheat (Triiticum turgidum ssp. turanicum, a tretraploid wheat which includes the form known as KamutTM) grown today appear to be descended from wheat types grown during the earliest cultivation, although both have undoubtedly been subjected to selection during their period of cultivation. Hence, both may be correctly termed ‘ancient’. 

However, they do contain other CD-active peptides and their contents clearly overlap between ancient and modern wheat cultivars. It can therefore be concluded that no single wheat type can be recommended as better or safer for reducing or mitigating CD. Although older and modern types of durum and bread wheats are genetically similar, small differences in the compositions of grain samples occur, some of which may result from differences in the environment and agronomic conditions under which the grains are grown. However, the relevance of these to impacts on health has not been established.

Narratives Review 

DOI: 10.1111/nbu.12551

Study: weak evidence

Distinct differences in the intestinal T-cell responses to the diploid species were identified. Interestingly, we found that the fragments identical or equivalent to the immunodominant 33mer fragment are encoded by α-gliadin genes on the wheat chromosome 6D and thus absent from gluten of diploid einkorn (AA) and even certain cultivars of the tetraploid (AABB) pasta wheat. Conclusions: These findings have implications for celiac disease because they raise the prospect of identifying or producing by breeding wheat species with low or absent levels of harmful gluten proteins.

Because T Turgidum arose from 2 diploid species that lack the α-II and -III epitopes, one could predict it to lack sequences equivalent to the αG-33mer fragment. Although oversimplified, because T turgidum is not a uniform species, but ranges from the wild, hulled emmer to the cultivated pasta wheat, support for this prediction was indeed found. Eighteen different accessions of T turgidum were screened; all were, as expected, recognized by T-cell clones specific for the α-I and the γ-epitopes. With the α-II- and α-III-specific clones, a different pattern was found; 2 of the 4 cultivated emmer accessions and 3 of the 10 durum wheat cultivars were not recognized by these T-cell clones (data not shown).

Laborstudie

DOI: 10.1053/j.gastro.2004.11.003

Study: weak evidence

Results: The database analysis readily identified gluten proteins that lack 1 or more of the known T-cell-stimulatory sequences. Moreover, both the T-cell- and antibody-based assays showed that a large variation exists in the amount of T-cell-stimulatory peptides present in the wheat accessions.

In-vitro Laborstudie

DOI: 10.1053/j.gastro.2005.06.017

Study: weak evidence

The Kamut wheats
grouped together in a cluster containing three accessions of Triticum polonicum and three
of T. durum, originating from Turkey, Iraq, Iran and Israel. We suggest that Kamut perhaps
derived from a natural hybrid between T. durum and T. polonicum, which occurred in the
Fertile Crescent.

However, recent studies have
established that there is no allergenic difference between
bread wheat and Kamut, and indeed Kasarda (2001) has
shown that since Kamut grain contains glutens, coeliac
patients should avoid them as much as bread and
durum wheats. Similarly, Simonato et al. (2002) have
strongly recommended that all individuals suffering a
serious allergy to wheat should avoid consuming
Kamut. These conclusions are hardly surprising consider-
ing the close taxonomic relationship between Kamut and
standard pasta wheats, as revealed in this study by the
application of molecular markers.

Kamut wheat has an exciting history (described fully at
http://www.kamut.com/english/index.htm). In brief, as
reported by Quinn (1999), after the Second World War,
a US airman claimed to have taken a handful of grain
from a stone box in a tomb near Dashare, Egypt.
Thirty-six kernels were given to a friend who sent them
to his father, a Montana wheat farmer. According to
legend, the grain was dubbed 'King Tut's Wheat'. Soon
the novelty wore off and the grain was forgotten. In
1977 a remaining jar of 'King Tut's Wheat' was obtained
*Corresponding author. E-mail: boerner@ipk-gatersleben.de
by the Quinns, another Montana wheat-farming family,
who multiplied the seed and introduced the trade name
'Kamut'—an ancient Egyptian word for wheat. In 1990,
the US Department of Agriculture recognized the grain
as a protected cultivar, which was given the official
name 'QK-77'. Kamut is a trademarked wheat that has
been widely promoted in Western countries as a unique
grain with a unique origin and unusual health and pro-
duction qualities. No rigorous experimental evidence
has been published that addresses or validates these
claims. 

Laborstudie (genet. Analyse)

DOI: 10.1079/PGR2006120

Study: weak evidence

The complete nutritional analysis of Kamut brand grain substantiates that it is higher in energy than other wheats. Compared to common wheat, it is higher in eight out of nine minerals; contains up to 65% more essential amino acids; and boasts more lipids and fatty acids. The most striking superiority of Kamut brand wheat is found in its protein level—up to 40% higher than the national average for wheat. Because of its higher percentage of lipids, which produce more energy than carbohydrates, Kamut brand can be described as a ‘high energy grain’. Athletes, people with busy lives and anyone looking for quality nutrition will find Kamut brand products a valuable addition to their diet (Abdel-Aal et al., 1998)

Buchkapitel/Narrativer Review

DOI: 10.1016/b978-0-08-100719-8.00014-0

Book: weak evidence

1990 wurde mit Unterstützung von Mack die Marke „KAMUT“ als Garantie dafür eingetragen, dass das ursprüngliche Urgetreide unverändert bleibt und immer biologisch angebaut wird.

Heutzutage ist Weizen der Marke KAMUT® auf der ganzen Welt in Produkten wie Brot, Pasta, Pizza, Zerealien, Snacks, Backwaren, Crackern, Bier, Weizengras und Getreidegetränken zu finden.

„KAMUT“, was in der altägyptischen Sprache Weizen bedeutet, wurde in An Egyptian Hieroglyphic Dictionary von E. A. Wallis Budge gefunden, das erstmals 1920 in London von John Murray veröffentlicht wurde. Da dies aus einer toten Sprache stammte und KAMUT in anderen Sprachen kein allgemein gebräuchliches Wort war, wurde es möglich, es als Marke zu registrieren.

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This review is a collection of information on bioactive compounds found in the grain of different Triticum species, both old and modern. The whole wheat grain, as well as its parts, e.g., bran, contains compounds, such as phenolic acids, flavonoids, alkylresorcinols, benzoxazinoids, tocopherols, carotenoids, and others. These compounds differ in both their chemical structure and biological properties. There are significant differences in the content and composition of these compounds between Triticum species. Apart from the wheat species, there are many other factors influencing these differences, e.g., cultivars, environmental factors, growth conditions, and farming systems. The Triticum species the best researched and described in terms of the content of bioactive compounds are Triticum aestivum L., T. durum Desf., T. spelta L., T. turgidum L., T. monococcum L., T. dicoccum Schrank, T. timopheevii, and T. polonicum L.

Narrativer Review in wissenschaftlichem Journal

DOI: 10.3390/molecules31040667

Study: weak evidence

Narrativer Review in wissenschaftlichem Journal

DOI: 10.1017/S0029665119000673

Study: weak evidence

Dietary fiber intake, independently of macronutrient and caloric intake, promotes weight loss and dietary adherence in adults with overweight or obesity consuming a calorie-restricted diet. 

Randomisierte kontrollierte Ernährungsstudie in wissenschaftlichem Journal

DOI: 10.1093/jn/nxz117

Study: weak evidence

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15 Wheat 1277 342 207 1827
 

27 Rice, paddy 1146 341 187 1673
Rice, husked (brown) 1488 443 242 2172

44 Barley 1213 79 131 1423
Barley, rolled or flaked grains 1685 110 182 1977

56 Maize (corn) 947 81 194 1222

71 Rye Rye flour 1419 25 99 1544

75 Oats 1479 181 128 1788

79 Millet 4306 57 115 4478
83 Sorghum 2857 103 87 3048
89 Buckwheat 2769 144 229 3142
116 Potatoes 191 33 63 287
 

Umwelt- und Ressourcenanalyse

DOI: 10.5194/hess-15-1577-2011

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Im Ziel der klimafreundlichen Ernährung (50 % besser als der Durchschnitt)

Buchweizen 343 gCO2eq/333g ->1,0 kg CO2eq/kg

Hafer 277/281 ->0,9

Weizen 202 / 258 -> 0,78

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Wheat is a good source of polyphenols, plant metabolytes with beneficial effects on human health. However, little information is available on phenolic acid composition and concentration in different Triticum species, as well as on possible environmental effects.

Analytische Studie zu den Inhaltsstoffen in wissenschaftlichem Journal

DOI: 10.1016/j.jcs.2013.03.011

Study: weak evidence

The bran layer of wheat grains is relatively rich in
antioxidant compounds. Polyphenols are a large
group of phytochemicals including flavonoids (the
most representative in wheat kernels), phenolic
acids, coumarins, tannins, lignans and stilbens. In
wheat kernels, polyphenols exist in three forms:
soluble, soluble conjugated (linked to low molecular
weight sugars) and bound to cell wall components.
All polyphenols present high antioxidant activity,
arresting the damaging oxidative chain reaction
caused by free radicals (peroxide, O2), thus preventing
many degenerative human diseases (i.e. heart disease
and cancer). In particular, BP possess strong anti-
cancer properties as they survive the digestion
process and reach the colon, where the endothelial
cells may absorb phenolics and gain antioxidant pro-
tection (Kroon et al. 1997). The free phenolic contents
observed in the present study were higher than those
reported in the literature for soluble compounds in
modern durum wheat varieties harvested in Italy
during 1 year of cultivation (Bellato et al. 2013;
Ciccoritti et al. 2013), but were in line with those
recorded by Fares et al. (2010), taking into account
the insoluble fractions. Great variability was observed
in the amount of antioxidant compounds during the
21 cropping years of the present study. The observed
positive correlations among total precipitation and
free and TP and flavonoids were expected. In fact,
phenolic biosynthesis can be induced by various
biotic stress and therefore the observed variability
among years of cultivation may also be related to
fungal diseases present at different levels of severity
(Dixon & Paiva 1995). Moreover, no significant corre-
lations between phenolic compounds and tempera-
ture were observed for the cropping years used in
the present study.
The characterization of nutritional and nutraceut-
ical properties of wheat grains harvested in Montana
(USA) from 1989 to 2012 allowed investigation of
the nutrient and phytochemical accumulation as a
function of changing environmental conditions in a
long-term experiment. The analysis showed great vari-
ability among samples collected in different years of
cultivation. In particular, greater environmental
effects were observed for polysaccharides (starch
and some dietary fibre components) and for phenolic
compounds. Due to the major exposure of the crop to
climatic changes, lower nutrient availability and pests/
diseases, the effects of environmental conditions in
agricultural low-input systems may exert higher influ-
ence when compared with conventional ones
(Bilsborrow et al. 2013). More research is needed to
investigate the cause of location effects, the correla-
tions with soil samples and previous crops planted in
the rotation, with the potential to extend the study to
include genotype, and determine the heritability of
the antioxidant properties. The present study has a
unique value, because in the literature little work is
presented where the same genotype is cultivated
during 21 cropping years in the same environment.
The literature reports several works about the simula-
tion of crop growth in order to provide useful tools
for agricultural producers and policy makers to
better quantify weather risk associated with crop pro-
duction, as well as developing crop and soil manage-
ment practices that reduce the risk to acceptable
levels. ...

Analytische Studie zur Nährstoffzusammensetzung

DOI: 10.1017/S002185961700003X

Study: weak evidence