BioG 125 Seed Biology & Health
Seeds (i.e., cereals) account for 50% of the caloric intake for humankind by direct consumption and including indirect consumption, seeds account for 75% of the caloric and protein needs of humankind. In addition, seeds provide many of the health benefits required for modern living. This course addresses current research literature on selected topics related to Seed Biology & Health. Students review papers on selected topics, briefly present the topic, and discuss the interpretations including strengths and weaknesses. Designed for first year students but open to all classes.
beer, whiskey (fermentation)
bread of life (unique properties of gluten proteins)
hamburger extender (seed proteins as meat substitutes)
designer oils (nutritional, health, industrial)
cosmetics (phospholipids and other products)
phytoestrogens
seeds as drug factories
proanthocyanidins and haze in beer
healthful phenolics
dietary fiber (seeds as a primary source)
grain storage mold toxins (food safety)
flint, dent, flour, and sweet corn (one gene can change what we eat)
white, yellow, red, blue, purple grains (colorful antioxidants and their manipulation)
micronutrients and health
seeds for gene delivery
Other useful pages
Suggestions or questions about this page should be addressed to Ralph L. Obendorf.
Last updated: September 14, 2007
First created: September 1, 2007