Wheat bran: Wheat bran is also a nutritional storehouse; it offers a considerable amount of dietary fiber, along with magnesium and selenium. One-quarter cup contains 2 grams of protein and less than a gram of fat.
In 2000, world wheat production was approximately 21 billion bushels. This was grown on approximately 520 million acres. About 36 percent of the world production is in Asia with about 17 percent in Europe Union countries and 16 percent in North America. World leaders in order of wheat production are the China, India, United States, France, and Russia. Marked increases in wheat production in China and India since the early 1960's is one of the greatest success stories of modern agriculture.
....
Basic Instruction
How to Use wheat bran and its extracts?
seminal trace...Wheat germ extract.Triticum aestivum.Wheat Bran.CAS No.084012-44-2.Extract.10:1.Wheat germ extract,Extract of wheat,Extract of wheat germ,Triticum aestivum germ extract,Wheat extract...
Basic Botanical Info:
Wheat bran (Triticum aestivum)
Botanical Source: Triticum aestivum L.
Family:Poaceae
Common Names:Common wheat, Bread wheat
Nature: slightly warm and sweet
Actions: calms the spirit, resolves dampness, moves stool
Conditions: agitation, swelling, high cholesterol, constipation
Botanical Description and Identification:
Bran is the fibrous layer coating the endosperm of cereal grains. It is separated from the grain during milling process.
Wheat bran is very rich in water-insoluble dietary fibre and has a high protein, vitamin and mineral content. It can be added to bread and other doughs or used in making muesli, porridges etc. Also rye and oat bran is used the same way as wheat bran.
BRAN. There is no sharp difference between fine bran and course bran. The bran fractions contain most of the vitamins and protein of the wheat grain. If screenings have been added to the bran, the product is called standard bran. Good bran should have a fair coating of flour and be in the form of large, dry and nonadherent flakes. Bran is a bulky feed that can be used to lighten dense, heavy feed mixtures. It has a slightly laxative effect, partly because the bran fibre is only modestly digested. Coarse bran is excellent for horses and cattle, which can be given up to 2 kg per day. Fine bran can be fed to horses and cattle in amounts up to 2 kg per days as well as to pigs and poultry. It can constitute up to 35% of the brood sow diet. Young pigs should not be fed bran. To lighten poultry mashes, up to 15% may be included.
Introduction:
Wheat is a gold-coloured grass that grows to approximately 1 m in height, bearing clusters of sharp bristles and hard grains at its tip.
Of the several varieties of wheat, the most useful species include Triticum aestivum, which is used to make bread, Triticum durum which is used to make pasta and Triticum compactum which is used in cakes, cookies, crackers and flour
The Kernel of Wheat:
Sometimes called the wheat berry, the kernel is the seed from which the wheat plant grows. Each tiny seed contains three distinct parts that are separated during the milling process to produce flour. The kernel of wheat is a storehouse of nutrients needed and used by man.
Not all wheats are alike:
Botanically, there are more than 30,000 varieties of wheat which fall into six major classes that are grown in the United States. The six classes are based on planting and harvesting dates, as well as hardness, color and shape of kernels. The classes are hard red spring, hard red winter, soft red winter, hard white wheat, soft white wheat and durum. Hard wheats are higher in protein and gluten and are therefore usually used for yeast breads. Soft wheats make very tender pastries, cakes, cookies, flatbreads, crackers and muffins. Soft and hard wheats are often blended to make all-purpose flour. The hardest wheat, durum, is primarily used for making pasta.
Predominant Growing Areas for Wheat:
In 2000, world wheat production was approximately 21 billion bushels. This was grown on approximately 520 million acres. About 36 percent of the world production is in Asia with about 17 percent in Europe Union countries and 16 percent in North America. World leaders in order of wheat production are the China, India, United States, France, and Russia. Marked increases in wheat production in China and India since the early 1960's is one of the greatest success stories of modern agriculture.
Cost:
For the most part, wheat products are usually very inexpensive. Some wheat breakfast cereals or nutraceutical products (wheat bran tablets, wheat germ oil) may be slightly more costly.
Wheat is grown on more land area worldwide than any other crop and is a close third to rice and corn in total world production. Wheat is well adapted to harsh environments and is mostly grown on wind swept areas that are too dry and too cold for the more tropically inclined rice and corn, which do best at intermediate temperature levels.
Wheat is believed to have originated in south-western Asia. Some of the earliest remains of the crop have been found in Syria, Jordan, and Turkey. Primitive relatives of present day wheat have been discovered in some of the oldest excavations of the world in eastern Iraq, which date back 9,000 years. Other archeological findings show that bread wheat was grown in the Nile Valley about 5,000 B.C. as well as in India, China, and even England at about the same time. Wheat was first grown in the United States in 1602 on an island off the Massachusetts coast. Man has depended upon the wheat plant for himself and his beasts for thousands of years. A global wheat failure would be a disaster that few nations could survive for even one year.
Although the so?called bread wheats are common to most of us, there are many uncertainly related species that make up the genus Triticum. This likely was due to a number of natural crossings with wild species during its early evolvement. Some of the species closely related to our common wheats would be einkorn, emmer, durum, and spelt.
Beneficial Nutrients and Phytochemicals:
Nutritional Information:
Whole-Grain vs. Refined Wheat
The nutritional composition of wheat products is highly variable, depending on the extent to which they are processed.
Whole-grain wheat products (whole-wheat flour and bread, wheat bran, wheat germ, bulgur, pasta) generally provide greater benefits than refined wheat products (white flour and bread).
Beneficial Nutrients and Phytochemicals:
Whole-grain wheat products are high in complex carbohydrates and fibre and also provide substantial amounts of protein, essential fatty acids, minerals (iron, zinc, magnesium, phosphorus, potassium, selenium), vitamins (vitamin E and most B vitamins), antioxidants and phytosterols.
Wheat germ oil is a very concentrated source of vitamin E. Consuming only 4 g of what germ oil provides 7.7 mg of vitamin E, which is approximately half of the recommended daily intake.
Essential amino acids in wheat proteins:
Inner endosperm (%)
Outer endosperm (%)
Bran (%)
Germ (%)
Whole wheat (%)
Arginine
2.92
4.50
7.53
6.20
3.81
Histidine
1.65
1.74
1.68
3.03
1.65
Isoleucine
7.02
6.56
4.50
5.23
6.97
Leucine
9.14
7.98
6.52
7.33
8.27
Lysine
1.92
2.60
3.87
5.44
2.80
Methionine
1.12
1.40
1.09
1.28
1.32
Phenylalanine
3.95
3.43
2.45
2.47
3.68
Threonine
2.56
2.72
2.85
6.28
2.78
Tryptophan
0.93
1.12
1.83
0.90
1.03
Valine
3.65
4.02
4.10
4.20
4.00
Chemistry:Per 100 g, the grain is reported to contain 326~335 calories, 11.57~14.0 g H2O, 9.4~14.0 g protein, 1.8~2.5 g fat, 69.1~75.4 g total carbohydrate, 1.8~2.3 g fiber, 1.7 g ash, 36~46 mg Ca, 354~400 mg P, 3.0~4.3 mg Fe, 370~435 mg K, 0.43~0.66 mg thiamine, 0.11~0.12 mg riboflavin, and 4.3~5.3 mg niacin. The grain contains allantoin plus uricase; sinapic acid has been isolated from wheat germ. The grain is said to cause poisoning in stock, though no toxic principle has been found. Wheat can absorb toxic concentrations of selenium but "selenium" wheat rarely causes poisoning (Watt and Breyer-Brandwijk, 1962). One kg of grain contains 0.03 mg As2O3; grain also contains Mg, Mn, Zn, Fe, and Cu. Amino acid composition is shown above
Wheat germ oil is rich in tocopherols (vit. E) and essential fatty acids. Sitosterol, ergosterol, and campesterol, phospatidic and glyceroinositophosphatidic acids, phytoglycolipid, serine, etc., are also reported. Wheat contains ca 1% pectin. Wheat bran oil is also high in tocopherols, 68% of which is epsilon-tocopherol. Alpha-tocopherol, which has the highest vit. E activity of the tocopherols, constitutes only 11% of the tocopherols in the bran oil. Much more detail on wheat chemistry can be found in the Wealth of India (C.S.I.R., 1948~1976). Fresh forage contains 30~35% DM, of which (ZMB) 8.6~23.3% is CP, 15.1~21.5% CF, 6.1~11.6% ash, 1.8~3.7% EE, and 40.1~66.0 NFE. Straw, on the other hand, contains 92.0% DM, of which 3.1% is CP, 45.4% CF, 10.2% ash, 1.1% EE, and 40.2% NFE. Indian hay (ZMB) contained 5.1% CP, 35.1% CF, 7.2% ash, 1.3% EE, and 51.3% NFE; Indian silage 3.5% Cp, 39.4% CF, 14.6% ash, 0.5% EE, and 42.0% NFE (Gohl, 1981). Leaf protein isolate contains (g/16g N): methionine, 2.39; tryptophane, 1.41; histidine, 1.97; arginine, 9.16; and total lysine.
Health Benefits of Wheat Bran:
1.Whole Grains:
An increased intake of whole-grain foods has been associated with a reduced incidence of and mortality from a number of chronic diseases including cardiovascular disease, diabetes and cancer.
Gastrointestinal:Consuming whole-grain wheat products increases stool bulk and decreases intestinal transit time, resulting in more frequent bowel movements.
Cardiovascular:
The consumption of whole-grain wheat products may reduce levels of trigylcerides in the blood. Excessive blood triglycerides are associated with an increased risk of cardiovascular disease.
Wheat does not appear to reduce cholesterol.
Further research is necessary to investigate the potential of wheat to help treat or prevent cardiovascular disease.
Diabetes: Whole-grain wheat products reduce blood glucose and insulin responses. Control of blood glucose and insulin levels is essential in prevention of many of the complications associated with diabetes.
Cancer: Despite earlier studies demonstrating that wheat bran may prevent colon cancer, more recent studies have produced contradictory results. Further research is necessary to assess the role of wheat bran in cancer prevention.
Folk Medicine According to Hartwell (1967~1971), the seeds are used in folk remedies for cancers, corns, tumors, warts, and whitlow. Reported to be antivinous, bilious, demulcent, discutient, diuretic, emollient, excipient, intoxicant, laxative, useful as a poultice, restorative, sedative, used as a shampoo and vulnerary, common wheat is a folk remedy for burns, cancer, diarrhea, dysentery, ecchymosis, epistaxis, fertility, fever, flux, gravel, hematuria, hemoptysis, hemorrhage, incontinence, leprosy, leucorrhea, menorrhagia, neurasthenia, nightsweat, perspiration, scald, tumor, warts, whitlow, and wounds (Duke and Wain, 1981).
laxation aid and phytoestrogen:
Wheat bran is used widely as a laxation aid, however current interest in wheat bran has broadened to its role as a phytoestrogen. Phytoestrogens are thought to protect against hormonally - mediated cancers, such as breast, prostate, and colon and are of interest as phytochemicals in foods. Soy foods are also good sources of phytoestrogens and are being used widely for this attribute.
Our research hypothesis is that a dietary fiber source is necessary to promote the conversion of dietary phytoestrogens into biologically active phytoestrogens, which makes wheat bran such an attractive dietary supplement since it contains both dietary fiber and phytoestrogens.
High fiber cereals such as All-Bran are now promoted for both their laxation properties and their potential phytoestrogen properties.
Normal bowel function and Insoluble fiber:
Dietary fiber is the term for several materials in the parts of plants that your body can't digest. Fruits, vegetables, whole-grain foods, beans and legumes are all good sources of dietary fiber. Fiber is classified as soluble or insoluble.
When regularly eaten as part of a diet low in saturated fat and cholesterol, soluble fiber has been shown to help lower blood cholesterol. Foods high in soluble fiber include oat bran, oatmeal, beans, peas, rice bran, barley, citrus fruits, strawberries and apple pulp.
Insoluble fiber doesn't seem to help lower blood cholesterol. But it's an important aid in normal bowel function. Foods high in insoluble fiber include whole-wheat breads, wheat cereals, wheat bran, cabbage, beets, carrots, Brussels sprouts, turnips, cauliflower and apple skin.
Uses of Wheat:
Common wheat, best known and most widely cultivated of the wheats, is cultivated for the grain, used whole or ground. Fine ground, it is the source of flour for the world's breadmaking. Main use is for flour and bread-stuffs known by various names throughout the world. Grain also is the source of alcoholic beverages, beer, industrial alcohol made into synthetic rubber and explosives. Bran from flour milling also an important livestock feed; germ is valuable addition to feed concentrate. Grain fed to livestock whole or coarsely ground. Starch is used for pastes and sizing textiles. Straw made into mats, carpets, baskets, and used for packing material, cattle bedding, and paper manufacturing. Some wheat is cut for hay. Wheat grown for grain crop is also used for pasture before the stems elongate and as a temporary pasturage; it is nutritious and palatable.
Many different types of products are derived from the wheat grain including bulgur, flour (white or whole-grain), wheat bran, wheat germ, wheat germ oil and pasta. Wheat flour is used in baked goods such as breads, cookies and muffins.
Although useful as a livestock feed, wheat is used mainly as a human food. It is nutritious, con-centrated, easily stored and transported, and easily processed into various types of food. Unlike any other plant?derived food, wheat contains gluten protein, which enables a leavened dough to rise by forming minute gas cells that hold carbon dioxide during fermentation. This process produces light textured bread.
Wheat supplies about 20 percent of the food calories for the world's people and is a national staple in many countries. In easten Europe and Russia, over 30 percent of the calories consumed come from wheat. The per capita consumption of wheat in the United States exceeds that of any other single food staple. Besides being a high carbohydrate food, wheat contains valuable protein, minerals, and vita-mins. Wheat protein, when balanced by other foods that supply certain amino acids such as lysine, is an efficient source of protein.
Various classes of wheat are used for different purposes. The major classes used for bread in the United States are hard?red spring and hard?red winter. These are the major wheats grown in the Great Plains of the United States. The dominant hard?red spring wheat states are North Dakota, Montana, Minnesota, and South Dakota. The major hard?red winter producing states are Kansas, Okla-homa, Texas, Colorado, and Nebraska. In recent years, some production of hard white wheat has begun in the hard red winter region. These wheats are of higher quality than red wheats, but have been prone to preharvest sprouting. Extensive crop breeding efforts have created modern cultivars that are less susceptible to sprouting than those available in the past.
Durum wheat is produced mainly in very limited areas of North Dakota and surrounding states. Common foods produced from durum wheat are macaroni, spaghetti, and similar products.
Soft red winter wheat is grown principally in the eastern states. Ohio, Missouri, Illinois, Indiana, and Arkansas lead in production of these wheats. Soft wheats are softer in texture and lower in protein than hard wheats. Wheats of this class are generally used in the manufacture of cakes, biscuits, pastry, and other types of flours.
Soft white wheats are soft wheats grown mainly in the northwest areas of the country. Washington, Oregon, Idaho, and Michigan are leading producers. Soft white wheats are used principally for pastry flours and shredded and puffed breakfast foods.
In summary, wheat is the major ingredient in most breads, rolls, crackers, cookies, biscuits, cakes, doughnuts, muffins, pancakes, waffles, noodles, pie crusts, ice cream cones, macaroni, spaghetti, pud-dings, pizza, and many prepared hot and cold breakfast foods. It is also used in baby foods, and is a common thickener in soups, gravies, and sauces. Germ, bran, and malt are additional types of wheat products.
Much of the wheat used for livestock and poultry feed is a by?product of the flour milling industry. Wheat straw is used for livestock bedding. The green forage may be grazed by livestock or used as hay or silage. In many areas of the southern Great Plains, wheat serves a dual purpose by being grazed in the fall and early spring and then harvested as a grain crop. Industrial uses of wheat grain include starch for paste, alcohol, oil, and gluten. The straw may be used for newsprint, paperboard, and other products.
A bushel of wheat weighs 60 pounds.
Wheat (Triticum L.) is grown as a commercial crop in 120 countries and the combined harvest in 2004 was 624 million metric tonnes. The major producers of wheat in 2004 were China, India, U.S.A., Russian Federation, France, Germany, Canada and Australia. Wheat is grown primarily for its grain, is a staple grain food for much of the world’s population, and has other uses in the livestock feed and industrial sectors.
Commercial wheat is comprised mainly of two species: common, or bread wheat (T. aestivum L.) and durum wheat (T. durum Desf.). Bread wheat is classified into several types, based on the growth habit (spring vs winter) and the hardness of the kernels. Winter wheat requires vernalisation to produce flowers, whereas spring wheat does not have this requirement. The hard types of bread wheat are high in protein, especially gliadins and glutenins. The high levels of these protein fractions in the flour impart elasticity to bread dough and allow it to expand during leavening and baking. Soft wheats are low in protein, and have low levels of gliadin and glutenin. These wheats are milled into flour for use in bakery products such as cakes, pastries, and unleavened breads. Durum wheat produces very hard, almost vitreous kernels due to its high protein content. This wheat is milled into semolina for the production of pasta and couscous.
Harvested wheat consists of a naked kernel, unlike other cereals such as rice, barley or oats that retain their hull (i.e., the palea and lemma). The wheat kernel is loosely enclosed within the palea and lemma of each spikelet; these are eliminated as chaff during threshing. The wheat kernel is milled into white flour by removing the bran, aleurone layers and the germ prior to grinding; whole-wheat flour retains these fractions. By-products of wheat milling include: bran, germ, shorts and middlings. Some of these by-products are used as human food (i.e., bran, germ), and others, as livestock feed. Grain that does not meet the grade for food use can be used as animal feed, mainly for poultry and swine, but also for cattle. Wheat can also be fed as forage, either as pasture prior to stem elongation, or as ensilage. Wheat is also used in the brewing and distilling industries.
Weeds are a major production problem in wheat cultivation. Weeds compete for light, water and nutrients, and can also cause lodging and problems with harvesting. The seeds of several weed species are almost impossible to clean out of harvested wheat (e.g., Avena fatua L. wild oats), causing loss of quality and downgrading of the crop. Weeds can be managed using a combination of cultural practices (e.g., seed bed preparation, use of clean [certified] seed, narrow row spacing, fertilizer banding), integrated weed management (e.g., weed scouting, economic thresholds) and the use of herbicides. Depending on the weed species present, herbicides can be applied before the crop emerges (e.g., amitrole, glyphosate, trifluralin), or after (e.g., 2-4D, bromoxynil, dicamba, fenoxaprop-p-ethyl, MCPA, metsulfuron methyl). The build-up of weed populations can be stemmed by applying herbicides on summer-fallowed fields, and by practicing crop rotation, which allows the use of different herbicides. Rotating among herbicide groups also prevents the development of herbicide-resistant biotypes.
Roundup Ready?wheat (MON 71800) was developed to allow the use of glyphosate, the active ingredient in the herbicide Roundup? as a weed control option in spring wheat production. This genetically engineered spring wheat contains a novel form of the plant enzyme 5-enolpyruvylshikimate-3-phosphate synthase (EPSPS) that allows MON 71800 to survive an otherwise lethal application of glyphosate. The EPSPS gene introduced into MON 71800 was isolated from a strain of the common soil bacterium Agrobacterium tumefaciens strain CP4, and the novel form of the EPSPS enzyme produced by this gene is tolerant to glyphosate.
The EPSPS enzyme is part of the shikimate pathway, an important biochemical pathway in plants involved in the production of aromatic amino acids and other aromatic compounds. When conventional plants are treated with glyphosate, the plants cannot produce the aromatic amino acids needed for growth and survival. EPSPS is present in all plants, bacteria, and fungi. It is not present in animals, since these organisms are unable to synthesize their own aromatic amino acids. Because the aromatic amino acid pathway is not present in mammals, birds, or aquatic life forms, glyphosate has little, if any, toxicity for these organisms. The EPSPS enzyme is naturally present in foods derived from plant and microbial sources. MON 71800 was developed by introducing two CP4 EPSPS genes into the spring wheat variety obwhite?using Agrobacterium-mediated transformation.
The food and livestock safety of MON 71800 wheat was based on: the fact that the CP4 EPSPS proteins constitutes a small amount of the total protein in MON 71800 so there is little dietary exposure; the lack of toxicity or allergenicity of CP4 EPSPS; and by direct laboratory and safety studies of the CP4 EPSPS protein. The nutritional equivalence and wholesomeness of MON 71800 wheat compared to conventional wheat was demonstrated by the analysis of key nutrients in the grain including proximates (e.g., crude protein, crude fat, crude fibre, ash, moisture), total dietary fibre, sugars, starch, amino acid and fatty acid composition, B vitamins and vitamin E, minerals, as well the composition in the anti-nutrient phytic acid.
Wheat is used mainly for food, but substantial quantities are also used as feed for livestock. Some wheat is cut for hay. Wheat grown for the grain crop may also be used for threshing formerly was an important sustainance feed for livestock. Since nearly all wheat is now combined, with the straw scattered in the field, this use is now decreased. As temporary pasturage wheat is nutritious and palatable. As a feed grain, wheat is fed to livestock either whole or after coarse grinding. In either case the feed includes the entire kernels.the barn from flour milling is also an important livestock feed, and the germ is a valuable addition to feed concentrate.
For food, most of the wheat is made into flour, the base of most baked foods as breads, cakes, etc. Macaroni is made from durum wheat. Most of the flour used in this country is white. In making white flour the bran and germ are removed mechanically and the resulting product consists essentially of the ground endosperm. Whole wheat flour is also an important food. Some of the bran and germ separated out in milling also are used as food. In addition to food and feed uses, some wheat is used as a source of starch and in the making of alcoholic beverages.
Wheat Germ and Wheat Bran Benefits:
Lowers cholesterol
Combats colon cancer
Prevents constipation
Helps stop strokes
Protects against heart disease
Improves digestion
Safety and Side Effects:
Wheat is generally considered safe to eat, except for individuals with gluten-sensitivity disorders like coeliac disease.
Avoided by celiac patients.
Side Effects:
Consuming large amounts of wheat products (> 25 g of fibre /day) may cause abdominal discomfort, diarrhoea and flatulence.
Some people may experience allergic reaction to wheat products
What is Wheat Germ Oil and its uses?
Scientific Names: Triticum aestivum Linn, [Fam. Poaceae]
Forms: Wheat Germ Oil, expeller-pressed in the absence of light, heat and oxygen
Traditional Usage:
Athletic Endurance
Brain Health
Essential Fatty Acid Deficiency (omega-6)
Cellular Regeneration
Cleansing
Detoxification
Diverticulosis
Irritable Bowel Syndrome
Lowering LDL Cholesterol
Nutritive
Ulcers, Prevention
Vitamin E Deficiency
Overview:
Wheat, Triticum aestivum Linn., was one of the first of the grains domesticated by humans with cultivation starting in the Neolithic period. Bread wheat was grown in the Nile valley by 5000 B.C., in China by 2500 B.C. and England by 2000 B.C. Wheat germ oil, which makes up only 7-12% of the seed, is an excellent source of natural Vitamin E and tocopherols, the richest known source in nature. Organic cold-pressed wheat germ oil is a deep orange color, rich in beta carotene, and has a full balance of mixed tocopherols from which Vitamin E is derived (without synthetic compounds). Gamma, Beta, and d-Alpha tocopherols are all present in the oil making the Vitamin E much more bioavailable than synthetic sources that are cheaper but provide fewer health benefits. Gamma tocopherols are free radical scavengers that give wheat germ oil its potent antioxidant qualities. One tablespoon of wheat germ oil provides 65 IU of Vitamin E, twice the U.S. Recommended Dietary Allowance (RDA). Animal studies show that intake of wheat germ oil results in a rapid increase in the content of vitamin E in the brain, liver, heart, lungs, kidneys, and spleen and gives powerful antioxidant protection to these organs and tissues. Wheat germ oil has a nutty fresh flavour and is also rich in octacosanol, a potent source of energy prized by athletes. Octacosanols help athletes to increase endurance and lower oxygen depletion and are helpful in cholesterol management and neurological disorders. The oil also contains many phosphatides and phytosterols that assist in the digestion of fats. It is very important to use only expeller pressed wheat germ oil because studies show that unrefined wheat germ oil prevents ulcers, whereas refined wheat germ oil does not. The oil also prevents the formation of abnormal cells in the colon.
Phytochemicals and Constituents:
Wheat Germ Oil contains: Vitamin E (ATE) 192.4mg/100g; Alpha Tocopherol 149.4mg/100g; Beta Tocopherol; Gamma Tocopherol; Beta Carotene; Mixed Carotenoids; Phytosterols 553mg/100g; Octacosanols. Fatty acids, total saturated fatty acids 18.8g/100g: 14:0=0.1g; 16:0=16.6g; 18:0=0.5g; Total monounsaturated fatty acids 15.1g/100g: 16:1=0.5g; 18:1=14.6g; Total polyunsaturated fatty acids 61.7g/100g: 18:2 =54.8g; 18:3=6.9g. (Information taken from The National Agriculture Library's USDA Nutrient Database for Standard Reference at http://www.nal.usda.gov).
Suggested Amount:
Wheat germ oil is recommended daily at a dosage of 1 tablespoon per 100 lbs. of body weight. It is best taken with meals. Wheat germ oil, rich in omega-6 fatty acids but low in important omega-3 EFAs, should be taken as part of a balanced diet.
Contraindications:
Wheat germ oil is contraindicated in people who suffer from severe wheat allergy. Most of the allergenic compounds are present in the seed, germ or bran (with gluten being the most notable of these), but trace amounts may also be present in the unrefined oil.
Side Effects:
Wheat germ oil can cause allergic reactions in susceptible persons.
Botanical Classification of Wheat:
In U. S. Dept. of Agriculture- Technical Bulletin 1287 titled: Classification of Triticum species and Wheat Varieties Grown in the United States, wheat is classified into 10 species of Triticum. Six of these are cultivated and four are noncultivated, or rarely so. The most important species, T. aestivum L., includes five subspecies. Species and subspecies are briefly characterized as folows:
Common wheat, Triticum aestivum L. subsp. aestivum.
This subspecies has a long, slender spike which is somewhat flattened. Spikelets are 2 to 5 flowered, relatively far apart on the stem and nearly erect. Awns are either lacking or less than half an inch long. Stem centers are generally hollow but may be pithy. Leaves are more narrow than in some other wheats. Kernels may be red or white, hard or soft. This is the source of most of the wheat varieties cultivated in the United States. Over 200 such varieties have been described, with near 100 now cultivated. They may be either spring or winter type and comprise nearly 95 percent of the wheat grown in this country. Principal use is for flour.
Club wheat, Triticum aestivum subspecies compactum (Host) MacKey.
Varieties of this subspecies may be either of winter or of spring type. Stems vary in height but are generally stiff. Spikes are short, usually under 2.5 inches in length, very compact and flattened. Spikelets usually contain 5 flowers and spread at near right angles to the rachis or stem. Spikelets are generally awnless, but sometimes awned. Kernels are small, flattened, have a very shallow, narrow crease, and a short brush. About 5 varieties were grown on nearly 2,000,000 acres in 1959 - mostly in the Pacific Northwest. Principal use is flour manufacture.
Durum wheat, Triticum durum Desf.
Varieties of this species grown in the United States are all spring wheats. Stems generally are pithy internallv and leaves are relatively broad. Spikes are intermediate in length and flattened. Awns are nearly always present and are long and coarse white, yellow or black in color. Kernels are white or red, usually long and pointed, very hard and translucent with angular sides and a short brush. Durum wheat is used mainly for the manufacture of semolina which is made into macaroni, spaghetti and related products. About 8 varieties are grown on more than 2 million acres in this country - mainly in North Dakota and neighboring states.
Spelt, Triticum spelta L.
Spelt may be either winter or spring in habit and awned or awnless. The spike is long and narrow. Spikelets are two-kemeled and upright, closely pressed to the rachis or central stem. Kernels are red, long, flattened, with a sharp tip and a narrow, shallow crease. They remain enclosed in the glumes after threshing. Spelt was formerly grown in the United States on a small acreage for livestock feed but bas now almost disappeared from cultivation.
Emmer, Triticum dicoccon Schrank.
Emmer is one of the most ancient of cultivated cereals. It may be either winter or spring in habit. Leaves generally are pubescent. Spikes are very dense and flattened laterally. Spikelets generally contain two flowers and generally are awned. The red or white kernels remain enclosed in the glumes after threshing. They are slender and acute at both ends. Emmer was formerl rown in the United States for feed on a limited acreage but now has substantially disappeared from cultivation.
Wild emmer, Triticum dicoccoides (Koern. ex Ascb. & Graebn.) Aaronsohn.
This plant grows in the area from Palestine to the Transcaucasia in U.S.S.R. It is a winter annual with loose, flattened spikes bearing long, stiff awns. Spikelets fall from the fragile spike at maturity. Spikelets are large, usually with three flowers but developing only two kernels. Wild emmer appears not to be cultivated.
Poulard wheat, Triticum turgidum L.
Poulard wheats may be winter or spring in habit. Stems are usually tall, thick, and solid or pithy. Leaves are broad. Spikes are long and dense, sometimes compound or branched. They are near square in cross-section, with long awns. Kernels are short, ovate and humped in shape. Poulard wheat is closely related to durum but is somewhat inferior in this country both in production and in macaroni making quality, so has practically disappeared from cultivation. It is grown quite extensively in Mediterranean countries.
Polish wheat, Triticum polonicum L.
Polish wheat varieties are spring wheats with tall stems. Spikes are large, open or dense, awned, and square or rectangular in cross-section. Kernels are very long, narrow, and hard. They thresh free of the glumes. While grown extensively in Mediterranean countries, Polish wheat has proved inferior in the United States both in yield and in quality for bread or macaroni products. For these reasons it has substantially disappeared from commercial production.
Persian wheat, Triticum carthlicum Nevski.
Persian wheat is of spring habit, early maturing, and somewhat resistant to fungus diseases. It has strong yellow to light red stems. Spikes are flexible, tending to lean over. While several flowers are present in each spikelet only three usually develop kemels. Kemels are free-threshing, flinty, generally red. Persian wheat is grown in the Eastern Mediterranean Area, including southern U.S.S.R., but not commercially in the United States.
Macha wheat, Triticum aestivum subsp. macha (Dek. and Men.) MacKey
This is a late-maturing winter wheat with tall, hollow stems. Spikes vary in density from open to dense, with short awns. Kernels remain in the spikelets after threshing, They are elliptical, red, and intermediate in hardness. Macha wheat is grown in Transcaucasia, U.S.S.R., but not commercially in the United States.
This is a winter type wheat, midseason in maturity with thick, strong, stems. Spikes are medium dense to loose, and awded. Kerrnels remain in the spikelets after threshing. They are ovate, white and hard. This wheat is grown somewhat in the U.S.S.R., but not commercially in the United States.
This is an early maturing spring wheat with short, stiff stems. Spikes are awnless or short-awned and dense. They appear square in cross-section. Spikelets contain 6 or 7 flowers and develop 4 or 5 kernels. Kernels are short and almost spherical, unique among wheats, and thresh free. Shot wheat is grown in Northwest India, but not commercially in the United States.
Oriental wheat, Triticum turanicum jakubz.
This is a spring wheat, early in maturity with narrow, pubescent leaves. Spikes are long, loose, and almost square in cross-section. Awns are long and often black. Spikelets produce 2 or 3 kernels which are long, narrow, white and hard. This wheat is grown in the Mediterranean Area and the Near East, but not in the United States.
This is a latematuring spring wheat with leaf blades that are pubescent on both sides. Spikes are very compact, rather short, somewhat pyramidal in shape with soft, thin, rather short awns. Spikelets usually contain two kernels. Kernels are medium long, slender and hard or flinty. The species occurs in Transcaucasia, U.S.S.R. It is not grown in the united States.
Einkorn, Triticum monococcum L.
Einkom or one-tyrained wheat is a primitive kind the cultivation of which goes back to prehistoric times. Both winter and spring forms ocur. Spikes are awned, slender, narrow, flattened, and fragile. Spikelets contain only a single fertile flower and thus produce only one seed. Seeds are pale red, slender, flattened, almost without crease, and remain in the spikelets after threshing. Einkorn is little grown at present and not at all in the United States.
Wild Einkorn, Triticum boeotictim Boiss.
Wild Einkorn differs little from einkorn. It grows as a native grass in the Balkans and Anatolia.
Scientific References:
1.How to Use Germinated Barley(mai ya) and its extracts?
Claims & Warning:
Claims: Information this web site presented is meant for Nutritional Benefit and as an educational starting point only, for use in maintenance and promotion good health in cooperation with a common knowledge base reference...Furthermore,it based solely on the traditional and historic use or legend of a given herb from the garden of Adonis. Although every effort has been made to ensure its accurate, please note that some info may be outdated by more recent scientific developments......
Pharmakon Warning: The order of knowledge is not the transparent order of forms and ideas,as one might be tempted retrospectively to interpret it; it is the antidote....(Dissemination,Plato's Pharmacy,II.The Ingredients:Phantasms,Festivals,and Paints;138cf. Jacques Derrida.).
And as it happens,the technique of imitation,along with the production of the simulacrum,has always been in Plato's eyes manifestly magical,thaumaturgical:......and the same things appear bent and straight to those who view them in water and out,or concave and convex,owing to similar errors of vision about colors, and there is obviously every confusion of this sort in our souls.And so scene painting (skiagraphia) in its exploitation of this weakness of four nature falls nothing short of witchcraft (thaumatopoia), and so do jugglery and many other such contrivances.(Republic X,602c-d;cf.also 607c).
Screen Size 1024x768.]
[Scene Close]
MDidea Extracts Professional
Proper Special Extract Series:
Enjoy Daily Cartoons:
Serie No.:P034.Basic Data Sheet Download
.
seminal trace...Wheat germ extract.Triticum aestivum.Wheat Bran.CAS No.084012-44-2.Extract.10:1.Wheat germ extract,Extract of wheat,Extract of wheat germ,Triticum aestivum germ extract,Wheat extract...
Basic Botanical Info:
Introduction:
Scientific References:
Claims & Warning:
