Potential of Hairless Canary Seed as a Food-Based Remedy for Celiac Disease and Diabetes

Hairless canary seed (Phalaris canariensis L.) can play significant roles in human health and nutrition due to its unique nutrient profile. It belongs to the Gramineae family similar to common cereal grains like wheat, rice and corn. On the other hand, the traditional canary seed is characterized by the presence of silicified spicules or hairs on the hulls of the kernel that could pose health hazards to humans. The hairless canary seed was developed in Canada by a conventional breeding program to mitigate the health concerns associated with the silicified hairs. The hairless grain is silica free, i.e., totally glabrous, and is granted regulatory food approvals by Health Canada and US-FDA. The hairless grain holds a great potential as a whole grain functional food ingredient due to its unique nutritional and functional attributes. As a cereal grain, it is rich in protein that is non-gluten and exceptionally high in tryptophan and bioactive peptides. The grain also contains reasonable amounts of carotenoids, polyphenols, and healthy unsaturated oil. Because of these special characteristics, it is considered a promising nutritious and therapeutic food. This review provides insights into the potential of hairless canary seed as a functional ingredient in products designed to mitigate oxidative stress, diabetes and celiac disease and/or to improve vision and cognition.