"Promising Antioxidant Activity Found in Gluten-Free African Grain Teff"

Researchers at UNC Greensboro have found that teff, a gluten-free grain traditionally grown in East Africa, exhibits antioxidant properties in human cells. The study showed that teff increased levels of glutathione, an antioxidant molecule, and gene expression related to glutathione pathways. Brown teff, in particular, produced higher levels of glutathione compared to ivory teff. Antioxidants play a crucial role in reducing cell damage and are associated with health benefits such as a reduced risk of cardiovascular disease and cancer. The researchers are now analyzing different varieties of brown teff to identify those with the highest antioxidant properties, with the aim of engineering these properties into other crops. This research is particularly relevant for individuals seeking nutritious, gluten-free grains, as teff is increasingly consumed in the United States.