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Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend
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 inte...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2022
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9131936/ https://www.ncbi.nlm.nih.gov/pubmed/35634383 http://dx.doi.org/10.3389/fnut.2022.878221 |
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author | Garg, Monika Kaur, Satveer Sharma, Anjali Kumari, Anita Tiwari, Vandita Sharma, Saloni Kapoor, Payal Sheoran, Bhawna Goyal, Ajay Krishania, Meena |
author_facet | Garg, Monika Kaur, Satveer Sharma, Anjali Kumari, Anita Tiwari, Vandita Sharma, Saloni Kapoor, Payal Sheoran, Bhawna Goyal, Ajay Krishania, Meena |
author_sort | Garg, Monika |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-9131936 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-91319362022-05-26 Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend Garg, Monika Kaur, Satveer Sharma, Anjali Kumari, Anita Tiwari, Vandita Sharma, Saloni Kapoor, Payal Sheoran, Bhawna Goyal, Ajay Krishania, Meena Front Nutr Nutrition 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. Frontiers Media S.A. 2022-05-09 /pmc/articles/PMC9131936/ /pubmed/35634383 http://dx.doi.org/10.3389/fnut.2022.878221 Text en Copyright © 2022 Garg, Kaur, Sharma, Kumari, Tiwari, Sharma, Kapoor, Sheoran, Goyal and Krishania. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Garg, Monika Kaur, Satveer Sharma, Anjali Kumari, Anita Tiwari, Vandita Sharma, Saloni Kapoor, Payal Sheoran, Bhawna Goyal, Ajay Krishania, Meena Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend |
title | Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend |
title_full | Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend |
title_fullStr | Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend |
title_full_unstemmed | Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend |
title_short | Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend |
title_sort | rising demand for healthy foods-anthocyanin biofortified colored wheat is a new research trend |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9131936/ https://www.ncbi.nlm.nih.gov/pubmed/35634383 http://dx.doi.org/10.3389/fnut.2022.878221 |
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