The HEALTHGRAIN Cereal Diversity Screen: Concept, Results, and Prospects

Jane L. Ward, Kaisa Poutanen, Kurt Gebruers, Vieno Piironen, Anna-Maija Lampi, Laura Nyström, Annica, A. M. Andersson, Per Åman, Danuta Boros, Mariann Rakszegi, Zoltan Bedo, Peter R. Shewry (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

173 Citations (Scopus)


One hundred and fifty bread wheat lines and 50 other lines of small-grain cereals (spelt, durum wheat, Triticum monococcum, Triticum dicoccum, oats, rye, and barley) were selected for diversity in their geographical origin, age, and characteristics. They were grown on a single site in Hungary in 2004−2005, harvested, milled, and analyzed for a range of phytochemicals (tocols, sterols, phenolic acids, folates, alkylresorcinols) and fiber components that are considered to have health benefits. Detailed analyses of these components in the different species are reported in a series of accompanying papers. The present paper discusses the comparative levels of the bioactive components in the different species, showing differences in both ranges and mean amounts. Furthermore, detailed comparisons of the bread wheat lines show that it is possible to identify lines in which high levels of phytochemicals and dietary fiber components are combined with good yield and processing quality. This means that commercially competitive lines with high levels of bioactive components are a realistic goal for plant breeders.
Original languageEnglish
Pages (from-to)9699-9709
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Issue number21
Publication statusPublished - 2008
MoE publication typeA1 Journal article-refereed


  • Wheat
  • cereals
  • phytochemicals
  • dietary fiber
  • wholegrain cereals

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    Ward, J. L., Poutanen, K., Gebruers, K., Piironen, V., Lampi, A-M., Nyström, L., Andersson, A. A. M., Åman, P., Boros, D., Rakszegi, M., Bedo, Z., & Shewry, P. R. (2008). The HEALTHGRAIN Cereal Diversity Screen: Concept, Results, and Prospects. Journal of Agricultural and Food Chemistry, 56(21), 9699-9709.