An international team of researchers, led by the Universitat Autnoma de Barcelona and the University of York, has provided the first molecular evidence that Neanderthals not only ate a range of cooked plant foods, but also understood its nutritional and medicinal qualities. Their results are published in Springer's journal Naturwissenschaften The Science of Nature this week. Until recently Neanderthals, who disappeared between 30,000 and 24,000 years ago, were thought to be predominantly meat-eaters. However, evidence of dietary breadth is growing as more sophisticated analyses are undertaken.
The researchers from Spain, the UK and Australia combined pyrolysis gas-chromatography-mass spectrometry with morphological analysis of plant microfossils to identify material trapped in dental calculus (calcified dental plaque) from five Neanderthals from the archaeological cave site of El Sidrn, located in the Asturias region of northern Spain. The researchers say the starch granules and carbohydrate markers in the samples, plus evidence for plant compounds such as azulenes and coumarins, as well as possible evidence for nuts, grasses and even green vegetables, argue for a broader use of ingested plants than is often suggested by stable isotope analysis.
The study also provides evidence that the starch granules reported from El Sidrn represent the oldest granules ever to be confirmed using a biochemical test, while ancient bacteria found embedded in the calculus offers the potential for future studies in oral health.
Ten samples of dental calculus from five Neanderthals were selected for this study. The researchers used thermal desorption and pyrolysis gas-chromatography-mass spectrometry to identify both free/unbound and bound/polymeric organic components in the dental calculus. By using this method in conjunction with the extraction and analysis of plant microfossils, they found chemical evidence consistent with wood-fire smoke,
|Contact: Renate Bayaz|