The best thing since sliced bread may be bread crust: Researchers in Germany have discovered that the crust is a rich source of antioxidants and may provide a much stronger health benefit than the rest of the bread.
This is good news for those who like to complement their holiday meals with bread stuffing, which is rich in crust, but bad news for those who prefer to remove crusts from their bread, as they may be sacrificing healthful antioxidants. The research findings are scheduled to appear in the Nov. 6 print issue of the Journal of Agricultural and Food Chemistry, a peer-reviewed publication of the American Chemical Society, the worlds largest scientific society.
Although previous studies have suggested that bread contains compounds that have a cancer-fighting potential, much focus has been placed on its abundance of dietary fiber, which is believed by some to help prevent colon cancer. The current study is the first to identify a cancer-fighting compound that is concentrated in the crust, says Thomas Hofmann, Ph.D., lead researcher for the study and formerly with the German Research Center of Food Chemistry in Garching, Germany. He is currently a full professor at the University of Munster, Germany.
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