8. Antioxidants in Wheat Bran
Wheat is adaptable to a wide range of environmental conditions, but these conditions can severely affect its nutritional value. Soils with high acidity or poor drainage are common culprits. Parasites and viral or bacterial pathogens present in wheat can affect the antioxidant levels. The aleurone layer in healthy wheat bran has the highest level of antioxidants. Research indicates the ferulic acid present in this layer allows for the 60% contribution of antioxidant levels in wheat bran. These antioxidants prevent oxidative damage to DNA, proteins, and membrane lipids, which reduces the risk of cancer and cardiovascular disease.
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