Heart-healthy Spaghetti Was "kneaded" By Scientists
Author: Ivan Red Jr.
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Before producing healthy spaghetti, scientists determine the extent to which spaghetti can become a "functional food" if barley fiber and antioxidants are used to make it.
Spaghetti is one of those carbohydrate foods that generally provides us with energy for a long time. The product is even more useful if it is made not from white flour, but from whole grain and rye.
However, Italian and Spanish scientists pleasantly surprise us by serving us a new type of spaghetti from barley flour. In addition to taking care of our silhouette, consuming spaghetti by scientists will strengthen our heart - their research proves that with their help the risk of heart disease is reduced.
Barley and hops are known to give the specific qualities and taste of beer. They are an excellent source of fiber, antioxidants and vitamin E. It is no coincidence that recently specialists have identified and focused on a special group of foods that with their ingredients maintain the body's functions.
"Functional foods" are healthier. According to the American Society of substances they will become very popular around the world and will enter a menu of people, creating a new industry, which is expected to accumulate 176 billion for 2013
According to Dr. Vito Verardo at the University of Bologna and e Dr. Maria Gomez-Caravaca of the University of Granada is not far off when food labels will say "reduces the risk of heart disease" or "a good source of dietary fiber." And these qualities are definitely due to the barley flour in cereals.
Before producing healthy spaghetti, scientists determine the extent to which spaghetti can become a "functional food" if barley fiber and antioxidants are used to produce it. To do this, they first focus on obtaining barley flour, which contains the maximum amount of useful nutrients in the grain, according to the American Chemical Society's Journal of Agricultural and Food Chemistry.
As a result of their work, spaghetti is obtained, which contains more fiber and antioxidants than traditional ones made from wheat semolina. Fiber, antioxidants and vitamin E, which are found in barley spaghetti, strengthen heart health and support the activity of the gastrointestinal tract.
According to scientists, gluten, which is contained in wheat products, contributes to the good taste perception of food after its preparation, but at the expense of antioxidant content.
Researchers plan to take action by the FDA to label the packaging of barley spaghetti with the health benefits of the new product.
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