ReviewFrontiers in nutrition2022
Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend.
Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 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
20 citing papers in PubMed, 56 citations in OpenAlex.
- Effects of Foliar Selenium Treatment on Phenolic Antioxidant Compound Accumulation and Transcriptomic Profiles in Developing Black Wheat Grains.Plants (Basel, Switzerland) · 2026Article
- Wheat Bioactive Compounds and Human Health: A Review of Nutraceutical Potential, Molecular Mechanisms and AI-Assisted Functional Food Innovation.International journal of molecular sciences · 2026Review
- 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
- Enhancement of the Seed Color, Antioxidant Properties, and Agronomic Traits of Colored Wheat via Gamma Radiation Mutagenesis.Foods (Basel, Switzerland) · 2025Article
- Variations in the End-Use Quality of Whole Grain Flour Are Closely Related to the Metabolites in the Grains of Pigmented Wheat (Plants (Basel, Switzerland) · 2025Article
- Putting gluten back on menu - Safety assessment of polyphenol-rich wheat varieties in Celiac Disease.EFSA journal. European Food Safety Authority · 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
- Antitumor Effects of an Anthocyanin-Rich Grain Diet in a Mouse Model of Lewis Lung Carcinoma.International journal of molecular sciences · 2024Article
- Health-Promoting Properties of Processed Red Cabbage (Foods (Basel, Switzerland) · 2024Article
- Assessment of acceptability of black wheat flour products and factors affecting it among Anganwadi beneficiaries and workers: A mixed-method prospective observational study.Journal of family medicine and primary care · 2024Article
- Identification and transcriptomic profiling of salinity stress response genes in colored wheat mutant.PeerJ · 2024Article
- Influence of Agronomic Practices on the Antioxidant Compounds of Pigmented Wheat (Journal of agricultural and food chemistry · 2023Article
- Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12.Scientific reports · 2023Article
- Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties.Heliyon · 2023Article
- Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits.Foods (Basel, Switzerland) · 2023Review
- Molecular cytogenetic identification and nutritional composition evaluation of newly synthesizedFrontiers in plant science · 2023Article
- Bioaccessibility and Antioxidant Activity of Polyphenols from Pigmented Barley and Wheat.Foods (Basel, Switzerland) · 2022Article
- The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products.Foods (Basel, Switzerland) · 2022Review
- Bread wheat with enhanced grain carotenoid content: a novel option for wheat biofortification.Molecular breeding : new strategies in plant improvement · 2022Article
Corrections and comments
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Authors and funding
10 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat is a vital and preferred energy source in many parts of the world. Its unique processing quality helps prepare many products such as bread, biscuit, pasta, and noodles. In the world of rapid economic growth, food security, in terms of nutritional profile, began to receive more significant interest. The development of biofortified colored wheat (black, purple, and blue) adds nutritional and functional health benefits to the energy-rich wheat. Colored wheat exists in three forms, purple, blue, and black, depending upon the types and position of the anthocyanins in wheat layers, regulated by the bHLH-MYC transcription factor. Colored wheat lines with high anthocyanin, iron, and zinc contents showed antioxidant and anti-inflammatory activity and possessed desirable product-making and commercial utilization features. The anthocyanin in colored wheat also has a broad spectrum of health implications, such as protection against metabolic syndromes like obesity, diabetes, hypertension, and dyslipidemia. The idea of developing anthocyanin-biofortified wheat shapes human beings' lifestyles as it is a staple food crop in many parts of the world. This review is a compilation of the currently available information on colored wheat in the critical aspects, including biochemistry, food processing, nutrition, genetics, breeding, and its effect on human health. Market generation and consumer awareness creation are vital challenges for its exploitation as a function food on a large scale.
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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.