Gluten-free African grain teff shows antioxidant activity in human cells

Teff is a type of grain commonly used in Ethiopian cuisine, and it is also a key ingredient in injera, a sourdough flatbread that is a staple in Ethiopian meals.

Researchers have found that teff, a gluten-free grain native to Ethiopia, has antioxidant properties that can help protect human cells from damage caused by free radicals.

The study, published in the Journal of Agricultural and Food Chemistry, tested the antioxidant activity of teff extracts on human cells in the lab. The researchers found that the extracts were able to reduce oxidative stress and protect the cells from damage.

According to the researchers, teff is a rich source of phenolic compounds, which are known to have antioxidant properties. The grain is also high in fiber, protein, and other nutrients, making it a healthy addition to any diet.

Gluten-free diets have become increasingly popular in recent years, as more people are diagnosed with celiac disease or gluten intolerance. Teff is a great alternative to wheat and other gluten-containing grains, as it is naturally gluten-free and can be used in a variety of dishes, from breads and cereals to soups and stews.

Overall, the study suggests that teff could be a valuable addition to a healthy diet, providing both nutritional and antioxidant benefits.

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