Anthocyanins and phenolic compounds in colored wheat grain

Area of Science:

• Plant genetics and breeding
• Nutritional science
• Food chemistry

Background:

• Wheat is a global staple, and functional foods like colored grains are increasingly important for dietary diversity.
• Colored wheat varieties accumulate bioactive compounds such as anthocyanins and phenolic compounds, known for their health benefits.
• These compounds contribute to antioxidant and anti-inflammatory activities, potentially preventing chronic diseases.

Purpose of the Study:

• To review the genetic regulation of anthocyanin biosynthesis in wheat grain.
• To systematize information on the composition and antioxidant activity of colored wheat grains.
• To highlight Russian breeders' advancements in developing colored wheat varieties.

Main Methods:

• Literature review focusing on genetic systems, biochemical composition, and antioxidant properties.
• Analysis of qualitative and quantitative anthocyanin and phenolic acid content.
• Assessment of antioxidant activity in relation to bioactive compound levels.

Main Results:

• Anthocyanins in the pericarp and aleurone layer determine purple, blue, and black grain colors.
• Colored wheat grain exhibits significant antioxidant and anti-inflammatory properties due to its bioactive compounds.
• Russian breeders have developed promising colored grain wheat varieties and lines.

Conclusions:

• Colored wheat varieties represent a valuable source of dietary bioactive compounds.
• Incorporating colored wheat into diets can enhance antioxidant intake and contribute to disease prevention.
• Advancements in colored wheat breeding offer opportunities for both domestic and international markets.