Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds.

Area of Science:

• Nutritional Science
• Food Chemistry
• Dietary Research

Background:

• Rising incidence of celiac disease necessitates safe and nutritious gluten-free alternatives.
• Limited data exists on the nutritional and bioactive profiles of underutilized gluten-free grains.
• Alternative grains offer potential for improving gluten-free product quality and dietary diversity.

Purpose of the Study:

• To quantify water-soluble (thiamine, riboflavin) and fat-soluble vitamins (carotenoids, tocols) in minor gluten-free cereals and pseudocereals.
• To identify specific gluten-free grains rich in key vitamins and bioactive compounds.
• To provide data supporting the integration of these grains into gluten-free diets.

Main Methods:

• Analysis of vitamin content, including thiamine, riboflavin, carotenoids, tocopherols, and tocotrienols.
• Evaluation of various gluten-free minor cereals and pseudocereals.
• Comparative assessment of bioactive compound levels across different grain types.

Main Results:

• Amaranth, cañihua, and quinoa are excellent sources of vitamin E (tocopherols and tocotrienols).
• Millet, sorghum, and teff demonstrate high thiamine content.
• Millet is also a notable source of carotenoids, particularly lutein.

Conclusions:

• Minor gluten-free cereals and pseudocereals possess significant nutritional value due to their rich bioactive compound content.
• These grains can enhance the nutritional profile of gluten-free foods, addressing dietary monotony for celiac patients.
• Findings support the increased utilization of these alternative grains in gluten-free product development and dietary recommendations.