ReviewNutrients2020
Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health.
Review in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
38 citing papers in PubMed, 1 synthesis or guideline pooled it, 144 citations in OpenAlex.
- Effect of Pigmented Rice Consumption on Cardiometabolic Risk Factors: A Systematic Review of Randomized Controlled Trials.Current nutrition reports · 2023Pooled it
- Association analysis of color characteristics, anthocyanin profiles, and antioxidant capacity in purple/black agricultural products based on targeted metabolomics.Food chemistry: X · 2026Article
- Bran-Enriched Fractions from Blue and Purple Wheat Improve Antioxidant Potential and Nutritional Profile.Foods (Basel, Switzerland) · 2026Article
- Food Structure Modulation of Antioxidant Bioaccessibility and Gut Epithelial Protection: The Case of Bread and Pasta Made With Pigmented Wheat.Food science & nutrition · 2026Article
- Comparative metabolomic assessment of bioconverted traditional and black wheat via the in vitro piglet digestion model.Scientific reports · 2026Article
- Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response.Foods (Basel, Switzerland) · 2026Article
- Data Fusion Combining High-Resolution Mass Spectrometry andMolecules (Basel, Switzerland) · 2026Article
- Nutritional Value, Antinutritional Factors, and Protein Quality ofJournal of agricultural and food chemistry · 2025Article
- Anatomical and Digital Image Analysis of Flavonoid-Mediated Grain Coloration in Rye (Plants (Basel, Switzerland) · 2025Article
- Occurrence, Biosynthesis, and Health Benefits of Anthocyanins in Rice and Barley.International journal of molecular sciences · 2025Review
- Anthocyanin pathway in eggplant: genetic regulation and future directions for metabolic engineering.Molecular biology reports · 2025Review
- The Role of Selected Flavonoids in Modulating Neuroinflammation in Alzheimer's Disease: Mechanisms and Therapeutic Potential.Brain sciences · 2025Review
- Evaluation of Functional Quality of Maize with Different Grain Colors and Differences in Enzymatic Properties of Anthocyanin Metabolism.Foods (Basel, Switzerland) · 2025Article
- Regulation of Flavonoid Biosynthesis by the MYB-bHLH-WDR (MBW) Complex in Plants and Its Specific Features in Cereals.International journal of molecular sciences · 2025Review
- Accumulation of Anthocyanin in the Aleurone of Barley Grains by Targeted Restoration of theInternational journal of molecular sciences · 2024Article
- Identification and development of functional markers for purple grain genes in durum wheat (Triticum durum Desf.).TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2024Article
- Bacterial Degradation of Antinutrients in Foods: The Genomic Insight.Foods (Basel, Switzerland) · 2024Review
- Polyphenols in Cereals: State of the Art of Available Information and Its Potential Use in Epidemiological Studies.Nutrients · 2024Review
- Bioactive Compounds from Pigmented Corn (Biomolecules · 2024Review
- Genomic loci associated with grain protein and mineral nutrients concentrations inFrontiers in plant science · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics of cereal anthocyanins, and assess their prevalence in various commercially relevant crops including wheat, barley, maize, and rice. A brief overview of the antioxidant potential, and current research on the health effects of cereal-based anthocyanins will be provided. Finally, processing of coloured cereals in whole grain products will be briefly discussed. A full understanding of the fate of anthocyanins in whole grain products, and more research targeted towards health outcomes of anthocyanin supplementation to/inclusion in cereal food products are the next logical steps in this research field.
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What OpenQuestion holds
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.