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Minerva Medica 2020 Jul 28

DOI: 10.23736/S0026-4806.20.06873-1


language: English

Ancient wheats: beneficial effects on insulin resistance

Ludovico ABENAVOLI 1 , Maja MILANOVIC 2, Anna C. PROCOPIO 1, Giovanni SPAMPINATO 3, Gina MARUCA 4, Enrico V. PERRINO 5, Gaia C. MANNINO 6, Sharmila FAGOONEE 7, Francesco LUZZA 1, Carmelo M. MUSARELLA 3

1 Department of Health Sciences, University Magna Graecia, Catanzaro, Italy; 2 Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Novi Sad, Serbia; 3 Department of Agraria, University Mediterranea, Reggio Calabria, Italy; 4 Institute of Biosciences and Bioresources, National Research Council, Bari, Italy; 5 CIHEAM, Mediterranean Agronomic Institute, Valenzano, Bari, Italy; 6 Department of Medical and Surgical Sciences, University Magna Graecia, Catanzaro, Italy; 7 Institute of Biostructure and Bioimaging, National Research Council c/o Molecular Biotechnology Centre, Torino, Italy


Non-alcoholic fatty liver disease and type 2 diabetes mellitus are two conditions that commonly exist together in the context of the metabolic syndrome. Several scientific advances in understanding this association have identified insulin resistance as the key point in the pathogenesis of both diseases. The first line treatment suggested in the management of these diseases is represented by lifestyle changes and in particular the modification of alimentary regimen, with the transition to a healthy diet. In this context, several studies have focused their attention on the identification of food products with beneficial actions, like ancient wheat (AW). AW are defined as the early cereals that were domesticated in their places of origin in the “Fertile Crescent” of the Middle East, and played a central role as a main source of food for the early civilizations in that region. The present narrative review aims to provide a systematic overview of the state of the art on the effects of AW on insulin resistance.

KEY WORDS: Food; Diet; Cereal; Antioxidant; Non-alcoholic fatty liver disease

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