Article

Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions

2022-11-01

Abstract excerpt

BACKGROUND AND OBJECTIVES: Increasing evidence has shown the potential for foods made from anthocyanin‐rich cereal grains to reduce the development and progression of many degenerative chronic diseases. Among cereals, only pigmented rice and maize have been used for food production, whereas for blue and purple wheat grains the food industry has been more limited. In light of this, the present study was aimed at ch...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 14405482-63e9-5d13-9c4a-9e8e24dcf280
DOI: 10.1002/cche.10591

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractionsDOI 10.1002/cche.10591Read

Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley.Semantic proximity Read

Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefitsSemantic proximity Read

Anthocyanin profile and antioxidant capacity in coloured barleySemantic proximity Read

Phenolic content, anthocyanins and antiradical capacity of diverse purple bran rice genotypes as compared to other bran colorsSemantic proximity Read

Bioactive Phytochemicals and Antioxidant Properties of the Grains and Sprouts of Colored Wheat Genotypes.Semantic proximity Read

Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compoundsSemantic proximity Read

Qualification of flavonoids of three sorghum bran varieties by untargeted metabolomicsSemantic proximity Read

Phenolic acid composition and antioxidant activity of hard red winter wheat varietiesSemantic proximity Read

Rice kernel phenolic content and its relationship with antiradical efficiencySemantic proximity Read

Wheat grain phenolics: a review on composition, bioactivity, and influencing factors.Semantic proximity Read

Genetic variability in anthocyanin composition and nutritional properties of blue, purple, and red bread (Triticum aestivum L.) and durum (Triticum turgidum L. ssp. turgidum convar. durum) wheats.Semantic proximity Read

Purple, high β-glucan, hulless barley as valuable ingredient for functional foodSemantic proximity Read