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Plant biodiversity preservation is one of the most important priorities of today’s agriculture. Wheat (Triticum spp. L.) is widely cultivated worldwide, mostly under a conventional and monovarietal farming method, leading to progressive biodiversity erosion. On the contrary, the evolutionary population (EP) cultivation technique is characterized by mixing and sowing together as many wheat genotypes as possible to allow the crop to genetically adapt over the years in relation to specific pedoclimatic conditions. The objective of this study was to assess the nutritional, chemical and sensory qualities of three different breads obtained using different organic EP flours, produced following a traditional sourdough process and compared to a commercial wheat cultivar bread. Technological parameters, B-complex vitamins, microelements, dietary fibre and phenolic acids were determined in raw materials and final products. Flours obtained by EPs showed similar characteristics to the commercial wheat cultivar flour. However, significant differences on grain technological quality were found. The breads were comparable with respect to chemical and nutritional qualities. Overall, the sensory panellists rated the tasted breads positively assigning the highest score to those produced with EPs flours (6.75–7.02) as compared to commercial wheat cultivar-produced bread (cv. Bologna, 6.36).

This study aimed to evaluate the effect of breads made with two different wheat evolutionary populations (EPs), compared with a modern variety, on postprandial blood glucose and insulin responses. A randomized controlled crossover postprandial study involving 12 healthy subjects was conducted. Seven non-commercial breads produced with flours from two different bread wheat (T. aestivum L.) EPs (Bio2, ICARDA) and a modern bread wheat variety (Bologna) were considered controls, with two different bread-making processes (Saccharomyces cerevisiae and sourdough), and were specifically formulated for the study. Postprandial incremental curves, incremental area under the curve (IAUC), maximum postprandial peaks for blood glucose and plasma insulin over 2 h after administration of isoglucidic portions of breads (50 g of available carbohydrates) were evaluated. The comparison of incremental curves, IAUC, and maximum postprandial peaks after consumption of breads formulated with EPs and control breads showed no differences among samples. Neither the flour nor the leavening technic used for the baking were effective in inducing a different postprandial response compared with the Bologna variety. EPs, being characterized by higher degree of crop genetic diversity, may have a relevant agronomic role to guarantee good and stable yields and quality under low input management in a changing climate; however, future studies are needed to better investigate their potential positive effect on human health.

Insomnia, vasomotor symptoms (VMS) and depression often co-occur after the menopause, with consequent health problems and reductions in quality of life. The aim of this position statement is to provide evidence-based advice on the management of postmenopausal sleep disorders derived from a systematic review of the literature. The latter yielded results on VMS, insomnia, circadian rhythm disorders, obstructive sleep apnea (OSA) and restless leg syndrome (RLS). Overall, the studies show that menopausal hormone therapy (MHT) improves VMS, insomnia, and mood. Several antidepressants can improve insomnia, either on their own or in association with MHT; these include selective serotonin reuptake inhibitors (SSRIs), serotonin and norepinephrine reuptake inhibitors (SNRIs), and mirtazapine. Long-term benefits for postmenopausal insomnia may also be achieved with non-drug strategies such as cognitive behavioral therapy (CBT) and aerobic exercise. Continuous positive airway pressure (CPAP) and mandibular advancement devices (MADs) both reduce blood pressure and cortisol levels in postmenopausal women suffering from OSA. However, the data regarding MHT on postmenopausal restless legs syndrome are conflicting.

The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in food industry is still scarce because of its sensitivity to oxidation processes, instability and poor technological suitability. Furthermore, the health-related effects of pretreated rice bran are also presented in this review, considering the up-to-date literature focused on both in vivo and in vitro studies. Moreover, in relation to this aspect, a brief description of rice bran arabinoxylans is provided. Finally, the application of rice bran in the food industry and the main technology aspects are concisely summarized.

Wheat bran, the main waste of milling industry, is mainly employed in feed and biofuel manufacturing. Within the current circular economy approach for the achievement of a sustainable food system, the recovery and valorisation of agri-food side streams using innovative techniques is becoming a relevant matter of research. Lactic acid fermentation in solid state is a green technology which uses the metabolism potential of lactic acid bacteria to modify the overall characteristics of the food matrix. Beside nutritional features, the organoleptic profile of food is a relevant aspect that plays an important role on the final consumer acceptance. The present study aimed to assess the feasibility of a previously fermented wheat bran (BFB) as food ingredient in home-made breads with the nutritional claim 'high in dietary fibre'. Breads were formulated using fermented wheat bran (BFB), and raw wheat bran (BRB) and white bread (BB) were used as controls. Breads were in vitro digested and the overall antioxidant capacity (OAC) and total phenolic content (TPC) in the soluble fraction containing bioaccessible compounds were analysed and correlated to the content of phenolic acids (PA). Glucose absorption behaviour was also assayed in intestinal cell model to evaluate the influence of bread on sugar uptake. Moreover, the complex aroma formation caused by fermentation was analysed and the judged by 10 trained panellists for confirming the feasibility of fermented wheat bran as food ingredient. Interestingly, BFB soluble digested fraction obtained a significantly higher (p<0.05) OAC, TPC and phenolic acids content compared to those of BRB and BB soluble digesta, suggesting an improved health-promoting potential of the food. Glucose uptake was also inhibited up to 26% by BFB digesta. Furthermore, in terms of aroma compounds, fermented bran was characterised by an acidic, floral and fruity odour perception. Although panellists did not recognize the latter as relevant organoleptic fe

Coffee cascara (CC) is the major by-product in the process of obtaining green beans. It may be considered as a source of glutenfree natural and sustainable dietary fiber with low fat content (1.5-3%). Bread is considered as a basic food in the Mediterranean diet with high carbohydrate content and low fat. The application of bioactive compounds from CC for improving the nutritional quality of the gluten-free bread is possible.