Wheat germ processing effects

TABLE 6. Effect of Processing on the Phosphorous Content of Wheat Germ Oil. ... 

Chemistry. Isolation of thiamine from natural sources (hce bran, yeast extracts, or wheat germ) is only of historical interest. Production by bioprocesses is not cost-effective at present. AH of the thiamine produced worldwide is manufactured by chemical processes operated at moderately large scale. Two major synthetic routes have been used alkylation of a preformed thiazole, or constmction of the thiazolium salt from a pyrimidine carrying the ultimate thiazole nitrogen (9,40). The latter approach is now generally preferred for manufacturing. 

Letter for Doctors Patients. The theory is that there are two chemicals called quinones occurring in wheat germ that are liberated by the action of the yeast enzyme glucosidase and which chaperone cellular metabolism, thereby countering the hypermetabolism of cancer cells, in the process serving as anticancer agents or at least modulating the adverse side effects of chemotherapy. 

Wheat germ and wheat germ oil, which are used as supplements, are the richest natural sources of vitamin E, followed by the vegetable oils (almond, corn, cottonseed, olive, palm, peanut, rapeseed, safflower, soybean, and sunflower—coconut oil is a poor source of vitamin E). It follows that margarine and cooking and salad oils are major sources in the diet fortunately, the hydrogenation process used in their manufacture has little, if any, effect on the vitamin E content. 

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