ReviewPlants (Basel, Switzerland)2019
Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing.
Review in Plants (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
32 citing papers in PubMed, 89 citations in OpenAlex.
- Moderate-temperature hot-air drying improves color retention in sorghum seeds: Associations with lipid and flavonoid profiles.Food chemistry: X · 2026Article
- Germination as a Strategy to Enhance the Bioactivity of Whole Grains: Phytochemical Remodeling and Health Implications.Comprehensive reviews in food science and food safety · 2026Review
- Chemical Composition, Bioactive Constituents, and Functional Value of Chinese Palm Fruit: Processing Effects, Nutritional Significance, and Industrial Prospects-A Review.Foods (Basel, Switzerland) · 2026Review
- Esterification enhances carotenoid retention during bread-making.Journal of the science of food and agriculture · 2026Article
- Gene-Editing-Mediated Enhancement of Carotenoid Compound Accumulation in Common Wheat Grains.Foods (Basel, Switzerland) · 2026Article
- Corn-Based Fermented Beverages: Nutritional Value, Microbial Dynamics, and Functional Potential-An Overview.Foods (Basel, Switzerland) · 2025Review
- Natural Ageing-Related Alterations of Biological Markers in Maize Seeds Under Ex-Situ Conservation.International journal of molecular sciences · 2025Article
- Carcass Color in Broilers When Replacing Wheat with Corn in the Diet.Foods (Basel, Switzerland) · 2025Article
- Harnessing genetic diversity in wheat to enhance grain nutrition and yield for biofortification breeding.Biological research · 2025Article
- A detailed comparative in silico and functional analysis of ccd1 gene in maize gives new insights of its expression and functions.Molecular biology reports · 2025Article
- Identification and quantification of carotenoid in commonly consumed agricultural crops in Korea.Food science and biotechnology · 2025Article
- Concurrent enhancement of provitamin A and yield in tropical maize hybrids.Frontiers in plant science · 2025Article
- Bioactive Compounds from Pigmented Corn (Biomolecules · 2024Review
- Assessment of Popcorn's Bioactive Status in Response to Popping.Molecules (Basel, Switzerland) · 2024Article
- CRISPR-Cas9 based molecular breeding in crop plants: a review.Molecular biology reports · 2024Review
- Effects of Dietary Brown Rice and Sake Lees on the Growth Performance and Color of Meat in Broiler Chicks.The journal of poultry science · 2024Article
- Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil.Journal of nutrition and metabolism · 2024Article
- Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods.Foods (Basel, Switzerland) · 2023Article
- CRISPR/Cas9 gene editing technology: a precise and efficient tool for crop quality improvement.Planta · 2023Review
- Review
Corrections and comments
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Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Carotenoids are C40 isoprenoids synthesized by plants, as well as some bacteria, fungi and algae, that have been reported to be responsible for a number of benefits conferred on human health. The inability of animals and humans to synthesize de novo these compounds is the reason why they must be introduced from dietary sources. In cereal grains, carotenoids are important phytochemicals responsible for the characteristic yellow colour of the endosperm, which confers nutritional and aesthetic quality to cereal-based products. Cereals are staple foods for a large portion of the world population, and the biofortification of cereal grains with carotenoids may represent a simple way to prevent many human diseases and disorders. Unfortunately, evidence exists that the storage and processing of cereal grains into food products may negatively impact their carotenoid content; so, this loss should be taken into consideration when analysing the potential health benefits of the cereal-based products. Focusing on the recent updates, this review summarizes the chemical composition of the carotenoids in the grains of staple cereals, including wheat, maize, rice and sorghum, the main factors that affect their carotenoid content during storage and processing and the most fruitful strategies used improve the grain carotenoid content and limit the carotenoid post-harvest losses.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.