History of Development of FWGE
The process for manufacturing FWGE through fermenation with baker's yeast was first developed by Hungarian biochemist Albert Szent-Gyorgyi. Szent-Gyorgyi suggested that certain natural compounds called quinones, specifically methoxy-substituted benzoquinones, naturally present in wheat germ, could help regulate cell metabolism. Fermenting wheat germ with baker’s yeast concentrated the most effective metabolism-regulating quinones such as 2,6-dimethoxy-1,4-benzoquinone (2,6-DMBQ), Szent-Gyorgyi noted, so they could be taken as a supplement without the need to consume impractically large amounts of wheat germ.
In the 1990s, 5 Hungarian scientists Rita Tömösközi-Farkas, Károly Lapis, Erzsébet Rásó, and Béla Szende, Mate Hidvegi developed and patented an industrial fermentation process for large-scale production of FWGE extract.
Read more about this topic: Fermented Wheat Germ Extract
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