If you're dead set on getting your pronyl-lysine fix from bread, you'll find more of this antioxidant in "darker breads like wheat and pumpernickel…than lighter breads like white," advises Science Daily and The American Chemical Society. The answer is equal parts "yes" and "not necessarily. The browner, the better? The chemistry of crust Pronyl-lysine is a cancer-fighting compound created during a chemical reaction that takes place while baking.
A not-so-crusty conclusion On the contrary, if you're looking to get the nutrition you were hoping to find in bread crust, you can always try traditional bread alternatives or, even better, nutrient-rich foods: Bread Gluten-free bread if you must eat it Protein-packed bread dense and…well, dense Sprouted grain bread not too bad, a little dry Or, even, cauliflower-based bread no comment Not bread Flaxseed, wheat germ, apples and bran for fiber Fruit for healthy carbohydrates Oatmeal for whole grains If you're dead set on getting your pronyl-lysine fix from bread, you'll find more of this antioxidant in "darker breads like wheat and pumpernickel…than lighter breads like white," advises Science Daily and The American Chemical Society.
Stay up-to-date. Pronyl-lysine is formed by the reaction of the protein-bound amino acid L-lysine and starch as well as reducing sugars in the presence of heat. Chemists have long known that this same process, called a Maillard reaction, is responsible for producing the brown color associated with the surface of baked breads. The same reaction also produces flavor compounds and other types of antioxidants. Pronyl-lysine is formed during baking in both yeast-based and yeast-free bread, also known as "tea bread.
In general, dark-colored breads such as pumpernickel and wheat contain higher amounts of these antioxidants than light-colored breads such as white bread.
Strong over-browning of bread, however, reduces the level of these antioxidants, says Hofmann. Materials provided by American Chemical Society. Note: Content may be edited for style and length. Science News. ScienceDaily, 5 November It turns out bread crust isn't any healthier than the rest of the slice.
If you have no idea what we're talking about here, it's a belief widely held around kitchen tables that children ought to eat their crust because that's where the nutrients are. But CNN recently asked Wesley Delbridge, a registered dietitian nutritionist and media spokesman for the Academy of Nutrition and Dietetics , whether leaving the crust on makes a difference.
He replied in the negative. It turns out the main nutritional difference between the crust and the rest is the presence of a compound called pronyl-lysine -- an antioxidant thought to fight cancer. But that antioxidant is more or less canceled out by the carcinogen acrylamide, which can occur as the crust is being formed. Both the antioxidant and the carcinogen come from the Maillard reaction, a product of the high heat applied to the crust while baking.
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