Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate.
Fares C, Menga V, Codianni P, Russo M, Perrone D, Suriano S, Savino M, Rascio A.
J Sci Food Agric. 2019 Aug 15;99(10):4615-4623. doi: 10.1002/jsfa.9701. 

Lutein and lutein esters in whole grain flours made from 75 genotypes of 5 triticum species grown at multiple sites.
Ziegler JU, Wahl S, Würschum T, Longin CF, Carle R, Schweiggert RM.
J Agric Food Chem. 2015 May 27;63(20):5061-71. doi: 10.1021/acs.jafc.5b01477.

Identification of Differently Regulated Proteins after Fusarium graminearum Infection of Emmer (Triticum dicoccum) at Several Grain Ripening Stages.
Trümper C, Paffenholz K, Smit I, Kössler P, Karlovsky P, Braun HP, Pawelzik E.
Food Technol Biotechnol. 2015 Sep;53(3):261-268.

Occurrence of biogenic amines in beers produced with malted organic Emmer wheat (Triticum dicoccum).
Mozzon M, Boselli E, Obiedziński MW, Frega NG.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(5):756-67. doi: 10.1080/19440049.2015.1015458.

Protective effects of ID331 Triticum monococcum gliadin on in vitro models of the intestinal epithelium.
Iacomino G, Di Stasio L, Fierro O, Picariello G, Venezia A, Gazza L, Ferranti P, Mamone G.
Food Chem. 2016 Dec 1;212:537-42. doi: 10.1016/j.foodchem.2016.06.014

Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum L.) and durum (Triticum turgidum subsp. durum) bulgur.
Yilmaz VA, Koca AF.
J Sci Food Agric. 2017 Jan;97(1):269-277. doi: 10.1002/jsfa.7724.

Study on the Immunoreactivity of Triticum monococcum (Einkorn) Wheat in Patients with Wheat-Dependent Exercise-Induced Anaphylaxis for the Production of Hypoallergenic Foods.
Lombardo C, Bolla M, Chignola R, Senna G, Rossin G, Caruso B, Tomelleri C, Cecconi D, Brandolini A, Zoccatelli G.
J Agric Food Chem. 2015 Sep 23;63(37):8299-306. doi: 10.1021/acs.jafc.5b02648

Sicurezza

Occupational allergy to Triticum spelta flour.
Mencia G, El-Qutob D, Pineda F, Castillo M.
Allergol Int. 2018 Jan;67(1):158-159. doi: 10.1016/j.alit.2017.07.004. 

Veterinaria

In Vivo Effects of Einkorn Wheat (Triticum monococcum) Bread on the Intestinal Microbiota, Metabolome, and on the Glycemic and Insulinemic Response in the Pig Model.
Barone F, Laghi L, Gianotti A, Ventrella D, Saa DLT, Bordoni A, Forni M, Brigidi P, Bacci ML, Turroni S.
Nutrients. 2018 Dec 20;11(1). pii: E16. doi: 10.3390/nu11010016.

Spelt (Triticum spelt L. dinkel wheat, hulled wheat, enkorn), was one of the most important cereals in Europe at the beginning of the 20th century, but was replaced by wheat for its best cooking qualities.

There are several varieties of spelt:

•     Triticum dicoccum Schrank
•     Triticum monococcum L.
•     Triticum durum Desf.

Content and composition of bioactive compounds is reported to vary depending on the geographical location, seasonal variations, varieties used, and the analytical methods followed (1).

Spelt flour contains, especially in its bran, the outer layer, monounsaturated fatty acids that reduce the risks of arteriosclerosis and lower cholesterol.

Discrete concentrations of zinc and iron were detected in the grains (2).

This study compared 6 different varieties of spelt and concluded that all analyzed spelt varieties possessed high antioxidant potential. In spite of the fact that bound phenolic acids possessed higher antioxidant activities, analysis of antioxidant potential and their relationship with phenolic acid content showed that free phenolics were more effective (3).

The pattern of Triticum monococcum gliadin proteins is sufficiently different from those of common hexaploid wheat to determine a lower toxicity in celiac disease patients following in vitro simulation of human digestion (4).

Spelt studies

References_________________________________________________________________________

(1) Dhanavath S, Prasada Rao UJS. Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview.    J Food Sci. 2017 Oct;82(10):2243-2250. doi: 10.1111/1750-3841.13844

(2) Srinivasa J, Arun B, Mishra VK, Singh GP, Velu G, Babu R, Vasistha NK, Joshi AK Zinc and iron concentration QTL mapped in a Triticum spelta × T. aestivum cross. .  Theor Appl Genet. 2014 Jul;127(7):1643-51. doi: 10.1007/s00122-014-2327-6.

(3) Gawlik-Dziki U, Świeca M, Dziki D. Comparison of phenolic acids profile and antioxidant potential of six varieties of spelt (Triticum spelta L.).    J Agric Food Chem. 2012 May 9;60(18):4603-12. doi: 10.1021/jf3011239.