Research Topic · Peer-Reviewed

Common Wheat

Common wheat, also known as bread wheat, is a staple food and a key source of nutrients for a large portion of the world's population. Recent research has highlighted its significant impact on human health, particularly in disease prevention and management. Rich in essential nutrients such as fiber, protein, B vita…

Curated from this journal's research 📚 3 peer-reviewed articles cited Cited 3× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed July 2026

Overview

Common wheat, also known as bread wheat, is a staple food and a key source of nutrients for a large portion of the world's population. Recent research has highlighted its significant impact on human health, particularly in disease prevention and management. Rich in essential nutrients such as fiber, protein, B vitamins, and minerals like iron and magnesium, common wheat plays a crucial role in promoting overall well-being. Its high fiber content supports digestive health and may help reduce the risk of developing chronic conditions such as heart disease, type 2 diabetes, and certain types of cancer. Furthermore, common wheat contains bioactive compounds such as phenolic acids and carotenoids that exhibit antioxidant properties. These compounds have been associated with reducing inflammation and oxidative stress in the body, thus potentially lowering the risk of various diseases. In addition to its nutritional value, common wheat has been linked to weight management and satiety due to its complex carbohydrate content. This makes it a valuable component of balanced diets aimed at weight control and metabolic health. Recent studies have also explored the potential health benefits of specific bioactive peptides found in common wheat, indicating promising effects on cholesterol levels and blood pressure regulation. Overall, the latest scientific findings underscore the importance of including common wheat in a well-balanced diet for its potential role in reducing disease risk factors and promoting overall health.

Research published in this journal

3 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 3 articles above have been cited 3 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Common Wheat, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Kadri Koppel · United States Alicja Kuban-Jankowska · Poland Luigia Pazzagli · Italy

This page summarises published research for orientation; it is not medical or professional advice.