KOKOSZKO Maciej, JAGUSIAK Krzysztof, RZEŹNICKA Zofia, Cereals of antiquity and early Byzantine times (original) (raw)
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A few examples should suffice-M. K o k o s z k o, Ryby i ich znaczenie w życiu codziennym ludzi późnego antyku i wczesnego Bizancjum (III-VII w.) (Fish and their significance in the daily life of people in late Antiquity and early Byzantine times (IIIrd-VIIth century)), Łódź 2005, passim; M. K o k o s z k o, Medycyna bizantyńska na temat aiora (αἰώρα), czyli kilka słów o jednej z procedur terapeutycznych zastosowanych w kuracji cesarza Aleksego I Komnena (na podstawie pism medycznych Galena, Orybazjusza, Aecjusza z Amidy i Pawła z Eginy) (Byzantine medicine on the topic of aiora (αἰώρα), or a few words on one of the therapeutic procedures used to treat the Emperor Alexios I Komnenos
Ancient Wheats—A Nutritional and Sensory Analysis Review
Foods
The purpose of this review is to provide a critical evaluation of the nutritional and sensory properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to analyze them. This paper provides a comprehensive overview of the main analytical methods applied to study the nutritional properties of ancient wheats. According to our findings, protein content was the most commonly studied macronutrient across all types of ancient wheat species. The article notes that einkorn bran showed the highest protein and ash content, which reveals the potential of ancient wheats to be more widely used in food products. Regarding the majority of amino acids in spelt wheat cultivars, the general trend in the data was rather consistent. This review also compares sensory evaluation methods for different wheat products made from ancient wheats, such as bread, pasta, cooked grains, porridge, snacks, and muffins. The various reported methods and panel sizes used prove that ancient whe...
"Symbolae Philologorum Posnaniensium Graecae et Latinae", 2017
The following article attempts to address two issues. The first one concerns dietetic characteristic of barley flour, which was a very popular product used both in Graeco-Roman and Byzantine culinary art and medicine. The second one deals with the therapeutic role of this product: different forms of remedies made from it, its effects on the human body, and various health problems cured by an application of medicines containing aleuron krithinon. To address these questions we study ancient and Byzantine Greek medical sources written between the 1st and 7th century AD by Dioscurides, Galen, Oribasius, Aetius of Amida, Alexander of Tralles, Paul of Aegina, and the anonymous author of the treatise entitled De cibis.
Ancient wheat species and human health: Biochemical and clinical implications
The Journal of Nutritional Biochemistry, 2017
Wheat is the major staple food in many diets. Based on the increase in worldwide mortality attributable to diet-related chronic diseases, there is an increasing interest in identifying wheat species with greater health potential, more specifically for improved anti-oxidant and anti-inflammatory properties. In particular, ancient varieties (defined as those species that have remained unchanged over the last hundred years) are gaining interest since several studies suggested that they present a healthier nutritional profile than modern wheats. This manuscript reviews the nutritional value and health benefits of ancient wheats varieties, providing a summary of all in vitro, ex vivo, animal and human studies that have thus far been published. Differences in chemical composition, and biochemical and clinical implications of emmer, einkorn, spelt, khorasan and various regional Italian varieties are discussed. Although many studies based on in vitro analyses of grain components provide support to the premise of a healthier nutritional and functional potential of ancient wheat, other in vitro studies performed are not in support of an improved potential of ancient varieties. In the light of existing evidence derived from in vivo experiments, the ancient wheat varieties have shown convincing beneficial effects on various parameters linked to cardio-metabolic diseases such as lipid and glycaemic profiles, as well as the inflammatory and oxidative status. However, given the limited number of human trials, it is not possible to definitively conclude that ancient wheat varieties are superior to all modern counterparts in reducing chronic disease risk.
Barley flour (áleuron kríthinon) in ancient and early Byzantine medicine (I – VII c. AD)
Symbolae Philologorum Posnaniensium Graecae et Latinae, 2016
BARLEY FLOUR (áLEUROn KRíTHInOn) IN ANCIENT ANd EARLY BYzANTINE MEdICINE (I -VII C. Ad) abstraCt. Jagusiak krzysztof, kokoszko Maciej, Barley flour (áleuron kríthinon) in ancient and early Byzantine medicine (I -VII c. AD) (Mąka jęczmienna [áleuron kríthinon] w medycynie antycznej i wczesnobizantyńskiej [I -VII w. n.e.]). The following article attempts to address two issues. The first one concerns dietetic characteristic of barley flour, which was a very popular product used both in Graeco-Roman and Byzantine culinary art and medicine. The second one deals with the therapeutic role of this product: different forms of remedies made from it, its effects on the human body, and various health problems cured by an application of medicines containing aleuron krithinon. To address these questions we study ancient and Byzantine Greek medical sources written between the 1 st and 7 th century Ad by dioscurides, Galen, Oribasius, Aetius of Amida, Alexander of Tralles, Paul of Aegina, and the anonymous author of the treatise entitled De cibis. keywords: ancient medicine; Byzantine medicine; common barley. 1 The literature on natural history of barley is abundant. Here we give only some examples of it, focused on Europe and Mediterranean Area. Cf.
Exploitation of Old Wheat Properties for Prevention of Human Disease
Natural Product Communications, 2017
Cereals occupy an important place in the Mediterranean diet pyramid and carbohydrates derived from whole grains seem to exert a beneficial role. In this context, some ancient wheat varieties such as khorasan wheat (Triticum turgidum ssp. turanicum) may offer unique nutritional and functional properties to prevent human disease. The current paper reviews specific features of dietary carbohydrates focussing the attention on khorasan wheat and its major potential health benefits once regularly introduced in the diet.
When approaching the nature of things, Galen of Pergamon tends to use an analytic process based on the relation between different elements interacting in a particular system. With respect to ancient eating habits and health, this way of collecting information and formulating hypotheses has a kind of potential for generating hierarchies and is attested to in De alimentorum facultatibus I, in which foodstuffs are evaluated considering the particular result expected on a subject’s metabolism. This paper aims to describe the manner by which a hierarchical construction is made in respect to the qualities of grains. In order to understand how such a method serves Galen’s science, it offers a systematization of his commentaries and notes on the different kinds of grains and their nutritional properties in the equation: human body condition + (cereal + type of processing) = body reaction.
The present study is aimed at explaining the physical characteristics and bread-making quality of Khorasan wheat (BGR 40365, BGR 12389), einkorn (B2E0417) and emmer (B2000528). Here we will compare the aforementioned grains to both, common wheat (cv. Enola and Sadovo 1) and durum wheat (cv. Progres and Denitza). The physico-chemical characteristics (i.e thousand kernel weight, gluten content and Pelshenke value), are known to differ significantly among the wheat species, however, few studies have examined these characteristics in ancient grains. The highest thousand kernel weight and test weight were observed in BGR 40365. The highest wet gluten content was found in BGR 12389 (34.02%). One variety of einkorn (B2E0417) was determined to be 'gluten free'. Emmer (B2000528) was characterized by high content of wet gluten (30.13%). The best balance between gluten quantity and quality was observed in two varieties of Khorasan wheat (BGR12389, BGR 40365). PC-analysis was applied to group varieties according to their similarity on the basis of ten traits. Three subgroups could be identified where the first one composed by the hexaploid wheat cultivar Sadovo 1 and cultivar Enola. The second subgroup included cultivar Progres and BGR 40365, while cultivar Denitza, BGR 12389 and B2000528 constituted the heterogeneous third subgroup .
Cereal Research Communications
This study aimed to examine the differences between the antioxidant capacity, and the total polyphenol content of the ancient grains namely Einkorn (Triticum monococcum L.) and Khorasan (Triticum turanicum) compared with wheat (Triticum aestivum L.), furthermore attempt to create a functional loaf enriched with rosemary (Salvia Rosmarinus Spenn.). To achieve this goal, 1, 3, and 5% of rosemary were added to the loafs made of Einkorn, Khorasan, and common wheat flour, and then the changes in their antioxidant and polyphenol content were examined. Based on the spectrophotometric results, it can be said that the type of wheat clearly affects the amount of the tested components. In all cases, the loafs made from common wheat contained the least amount of antioxidants (0.74 mg AAE/g) and polyphenols (0.41 mg GAE/g). On the other hand, Khorasan loaves showed outstanding values in terms of their antioxidant (0.89 mg AAE/g) and polyphenol (0.68 mg GAE/g) content. Einkorn loaves contained sm...
Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food Diversity
Foods
Through the centuries, the domestication and modern breeding of wheat led to a significant loss of genetic variation in the cultivated gene pool with a consequent decrease in food diversity. Current trends towards low-input and sustainable agriculture call for the revitalization and exploitation of ancient wheats, which represent a reservoir of biodiversity useful to ensure sustainable wheat production in the context of climate change and low-input farming systems. Ancient Caucasian wheat species, such as the hulled wheats Triticum timopheevii (tetraploid AuAuGG) and Triticum zhukovskyi (hexaploid AuAuAmAmGG), are still grown to a limited extent in the Caucasus for the production of traditional foods. These Caucasian wheats were grown in Italy and were analyzed for physical, nutritional and technological characteristics and compared to durum wheat. Both Caucasian species revealed a high protein content (on average 18.5%) associated with a low gluten index, mainly in T. zhukovskyi, a...