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Физиология растений и генетика 2017, том 49, № 3, 187-210, doi: https://doi.org/10.15407/frg2017.03.187

ЧИ СПРАВДІ ПШЕНИЦЯ Є ДЕСТРУКТИВНИМ ХАРЧОВИМ ПРОДУКТОМ?

Рибалка О.І.

  • Селекційно-генетичний інститут—Національний центр насіннєзнавства та сортовивчення Національної академії аграрних наук України 65036 Одеса, Овідіопольська дорога, 3
  • Інститут фізіології рослин і генетики Національної академії наук України 03022 Київ, вул. Васильківська, 31/17

Представлено огляд патологій людини, таких як целіакія, алергія на пшеницю, нецеліакійна чутливість до пшениці, малабсорбція фруктози, синдром подразнення кишківника, які тісно пов’язані з певними компонентами зерна пшениці та продуктів її переробки. Особливу увагу приділено білкам клейковини, роль яких у харчуванні людини активно дискутується. Висвітлено питання варіювання реактивності між різними видами пшениці й генотипами, внесок сучас­них технологій переробки зерна у розвиток патологічної чутливості до пшениці. Причини зростання патологічної чутливості до пшениці за останні 50 років достеменно не з’ясовані, однак сучасні технології переробки зерна мо­жуть підвищувати вміст імунореактивних і токсичних компонентів у харчових продуктах із пшениці.

Ключові слова: пшениця, клейковина, токсичні пептиди, імунореактивність, целіакія, малабсорбція фруктози, NCWS, IBS

Физиология растений и генетика
2017, том 49, № 3, 187-210

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