Yes cake crumbs - old boots on his feet

The study is published in the Journal of Agricultural and Food Chemistry, produced under the auspices of the American Chemical Society. "Previous studies have shown that bread contains compounds of antioxidants, which oppose the development of colon cancer. The current study the properties of grain for the first time demonstrated that the basic structure, which has antioxidant properties, concentrated in a bread crust ", - said Thomas Hofmann, Ph.D., author of the project, Professor, University of Munster (Germany). Using the usual mixture of yeast containing rye and wheat flour, Hofmann and his colleagues analyzed bread crust, bread crumbs over the soft part of bread and flour for their content of antioxidant compounds and their activity. They found that the crust of bread baking antioxidant composition penetrates lysine was eight times higher than in grain texture. In addition, the composition was formed only after the baked bread and flour was not present. Carrying out the test antioxidant composition in cultures of human intestinal cells, a colleague of Hoffmann Feronika Feist - Ph.D., a researcher at the Institute of Nutrition in Kiel (Germany), showed that as contained in the bread crust an antioxidant - the most effective component in bread, raising the level of enzymes that in earlier studies were identified as compounds that play an important role in preventing colon cancer. Currently, German scientists have conducted tests on animals to determine whether the actual bread crusts and net permeability lysine levels of antioxidants in blood plasma or not. Prony-lysine formed by the reaction of protein amino acid L-lysine and starch. The reaction is similar to the process as squeezed and the sugar darkens when exposed to high temperatures. Chemists have long known that a process called Maillard reaction, is responsible for the production of yellow-brown color, which is formed only on the crust of baked bread. Prony-lysine is formed in the muffins, loaves, rye bread in bakery products without yeast and yeast-based. Antioxidants in larger quantities are present in small bakery products that are better baked through and have a prominent grain crust.

Source: Journal of Quality of Life. Prevention. "№ 6 November-December 2003 www.profilaktika.ru