Pigmented cereals as functional food systems: Linking phytochemistry, processing, and health

This review combines the chemistry, processing and health-related aspects of anthocyanins in a single structure-processing function paradigm, limited to wheat, rice and maize, and evaluates the in vitro to human evidence in a logical framework. These compounds exhibit cereal-specific structural signatures: cyanidin-3-glucoside predominates across cereals like wheat, while maize displays the most complex glycosylation and acylation patterns. Preclinical and limited human evidence link pigmented cereal consumption to improved glycemic modulation (via inhibition of carbohydrate-digesting enzymes), enhanced insulin sensitivity, attenuation of NF-κB-mediated inflammation, and activation of Nrf2 antioxidant pathways; neuroprotective associations are so far supported almost exclusively by cell and animal models. However, the inherent instability of anthocyanins during milling, thermal processing, and cooking substantially compromises bioactivity. Emerging strategies, including encapsulation, superheated steam treatment, and fermentation, offer promising routes to enhance pigment stability and bioaccessibility. Addressing critical gaps in methodological standardization, human intervention studies, and microbiome-mediated metabolism is essential to advance pigmented cereals as functional food ingredients. Future research should prioritize integrated multi-omics approaches and personalized nutrition strategies to fully elucidate the health potential of these cereals across diverse populations.