en Food Safety and Hygiene Food Safety and Hygiene Review Review Article <div><span style="line-height:1;"><span style="font-size:14px;"><span style="font-family:Times New Roman;"><span style="unicode-bidi:embed">The first domestic wheat variety to be monocot diploid is einkorn<span style="color:black"> wheat. A comprehensive evaluation of einkorn wheat&#39;s quality reveals that, in comparison to other polyploid wheat, this ancient wheat offers several dietary benefits. Einkorn wheat-based meals are high in protein, lipids (mostly polyunsaturated fatty acids), fructans, and trace minerals such as iron and zinc, but low in fiber. In terms of nutritional value, einkorn wheat has significantly better nutritional qualities due to its proper concentration of various antioxidant compounds, including carotenoids, tocols (lipid-soluble constituents consisting of tocopherols and tocotrienols), conjugated polyphenols, alkyl resorcinols, and phytosterols, as well as its low beta-amylase and lipoxygenase activity, which reduces the degradation of antioxidants during food processing. Conversely, einkorn wheat exhibits a higher polyphenol oxidase activity and comparatively lower levels of polyphenol, although these characteristics result in fewer adverse effects when compared to other varieties of wheat. However, it should be noted that einkorn wheat is unsuitable for individuals with celiac disease. The current movement in consumer preferences for functional meals suggests that wheat may still be useful for human consumption, particularly in the development of novel, high-quality food &nbsp;products, and specialty &nbsp;items.</span></span></span></span></span></div> Einkorn, Triticum monococcum, Nutrition, Gluten content, Flour technology, 118 125 http://jhehp.zums.ac.ir/browse.php?a_code=A-10-497-1&slc_lang=en&sid=1 Aida Mahdavi aida0mahdavi@gmail.com 100319475328460015756 100319475328460015756 No Department of Food Science and Technology, Takestan Branch, Islamic Azad University, Qazvin, Iran. Adel Mirza Alizadeh a.alizadeh@zums.ac.ir 100319475328460015757 100319475328460015757 Yes Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran. Nesa Azimzadeh nesaazimzadeh79@gmail.com 100319475328460015758 100319475328460015758 No Student Research Committee, Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran. Sara Moradpey mo1402.sara@gmail.com 100319475328460015759 100319475328460015759 No Student Research Committee, Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran. Maryam Abolhassani maryamabolhasani87@gmail.com 100319475328460015760 100319475328460015760 No Student Research Committee, Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran. Majid Aminzare m.aminzare@zums.ac.ir 100319475328460015761 100319475328460015761 No Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran. Behrouz Tajdar-oranj tajdar.tums@yahoo.com 100319475328460015762 100319475328460015762 No Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran. Hamid Barani-bonab hamid.baranibonab@gmail.com 100319475328460015763 100319475328460015763 No Department of Food Science and Technology, Administration of East Azerbaijan Standard, Tabriz, Iran.