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Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend
Monika Garg1, Satveer Kaur1,2, Anjali Sharma1
1National Agri-Food Biotechnology Institute, Mohali, India.
Frontiers in Nutrition
|May 31, 2022
Summary
Biofortified colored wheat, rich in anthocyanins, iron, and zinc, offers enhanced nutritional and health benefits. This review explores its potential as a functional food, addressing challenges in market development and consumer awareness.
Area of Science:
- Agricultural Science
- Nutritional Science
- Food Science
Background:
- Wheat is a global staple energy source, crucial for food security.
- Growing interest in nutritional profiles drives demand for enhanced staple crops.
- Colored wheat varieties (black, purple, blue) offer unique nutritional and health advantages.
Purpose of the Study:
- To review the biochemistry, genetics, and breeding of colored wheat.
- To explore the nutritional and health benefits of anthocyanin-rich wheat.
- To assess the food processing, market, and consumer aspects of colored wheat.
Main Methods:
- Compilation of current scientific literature on colored wheat.
- Analysis of biochemical composition, including anthocyanins, iron, and zinc.
- Review of genetic regulation (bHLH-MYC transcription factor) and breeding strategies.
Main Results:
- Colored wheat exhibits antioxidant and anti-inflammatory properties.
- Anthocyanins in colored wheat show potential in managing metabolic syndromes.
- Colored wheat possesses desirable traits for food product development and commercialization.
Conclusions:
- Biofortified colored wheat presents significant nutritional and health benefits.
- Further research and market development are needed for widespread adoption.
- Consumer awareness is key to positioning colored wheat as a functional food.
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