The antioxidants found in bread crust can help combat and prevent cancer

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. The findings appeared in the Journal of Agricultural and Food Chemistry.

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, formerly with the German Research Center of Food Chemistry in Garching, Germany.

Using a conventional sourdough mixture containing rye and wheat flour, Hofmann and his associates analysed bread crust, bread crumbs (the pale softer part of the bread) and flour for antioxidant content and activity.

They found that the process of baking bread produced a novel type of antioxidant, called pronyl-lysine that was eight times more abundant in the crust than in the crumb. The compound was not present in the original flour.

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