Anthocyanins in Wheat Seed – A Mini Review
Improving the micronutrients in food has become an important field of the Second Green Revolution. In recent years, minor bioactive compounds such as polyphenols, pigments and carotenoids, have attracted more and more interest from both researchers and food manufactures as health-promoting and disea...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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SciCell s.r.o.
2014-06-01
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| Series: | Nova Biotechnologica et Chimica |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/nbec.2014.13.issue-1/nbec-2014-0001/nbec-2014-0001.xml?format=INT |
| _version_ | 1828335959984308224 |
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| author | Havrlentová Michaela Pšenáková Ivana Žofajová Alžbeta Rückschloss Ľubomír Kraic Ján |
| author_facet | Havrlentová Michaela Pšenáková Ivana Žofajová Alžbeta Rückschloss Ľubomír Kraic Ján |
| author_sort | Havrlentová Michaela |
| collection | DOAJ |
| description | Improving the micronutrients in food has become an important field of the Second Green Revolution. In recent years, minor bioactive compounds such as polyphenols, pigments and carotenoids, have attracted more and more interest from both researchers and food manufactures as health-promoting and disease-preventing effects in both in vitro and in vivo studies. One of plant pigments, wheat anthocyanins as plant phenolics are increasingly attractive as natural compounds positively affecting consumer´s health and condition moreover wheat is staple food source consumed usually daily. For a purple, blue, or red colour of wheat seed are responsible glycosylated cyanidins, delphinidins, malvinidins, pelargonidins, petunidins, and peonidins located in aleurone layer or pericarp, respectively. Other than white seed colour is not natural for common hexaploid wheat but this trait can be introduced from donors by aimed breeding programs. The way of wheat anthocyanins to provide positive effects for consumer´s physiology is limited due to their specific occurrence in seed parts usually removed during grain milling practice and lower stability during processing to foods |
| first_indexed | 2024-04-13T21:54:05Z |
| format | Article |
| id | doaj.art-ca39552bd76940289fd2273fa93e1bd8 |
| institution | Directory Open Access Journal |
| issn | 1338-6905 |
| language | English |
| last_indexed | 2024-04-13T21:54:05Z |
| publishDate | 2014-06-01 |
| publisher | SciCell s.r.o. |
| record_format | Article |
| series | Nova Biotechnologica et Chimica |
| spelling | doaj.art-ca39552bd76940289fd2273fa93e1bd82022-12-22T02:28:20ZengSciCell s.r.o.Nova Biotechnologica et Chimica1338-69052014-06-0113111210.2478/nbec-2014-0001nbec-2014-0001Anthocyanins in Wheat Seed – A Mini ReviewHavrlentová Michaela0Pšenáková Ivana1Žofajová Alžbeta2Rückschloss Ľubomír3Kraic Ján4National Agricultural and Food Center, Plant Production Research Institute Piešťany, Bratislavská cesta 122, SK-92168 Piešťany, Slovak RepublicDepartment of Biotechnology, University of SS. Cyril and Methodius, Nám. J. Herdu 2, SK-91701 Trnava, Slovak RepublicNational Agricultural and Food Center, Plant Production Research Institute Piešťany, Bratislavská cesta 122, SK-92168 Piešťany, Slovak RepublicNational Agricultural and Food Center, Plant Production Research Institute Piešťany, Bratislavská cesta 122, SK-92168 Piešťany, Slovak RepublicNational Agricultural and Food Center, Plant Production Research Institute Piešťany, Bratislavská cesta 122, SK-92168 Piešťany, Slovak RepublicImproving the micronutrients in food has become an important field of the Second Green Revolution. In recent years, minor bioactive compounds such as polyphenols, pigments and carotenoids, have attracted more and more interest from both researchers and food manufactures as health-promoting and disease-preventing effects in both in vitro and in vivo studies. One of plant pigments, wheat anthocyanins as plant phenolics are increasingly attractive as natural compounds positively affecting consumer´s health and condition moreover wheat is staple food source consumed usually daily. For a purple, blue, or red colour of wheat seed are responsible glycosylated cyanidins, delphinidins, malvinidins, pelargonidins, petunidins, and peonidins located in aleurone layer or pericarp, respectively. Other than white seed colour is not natural for common hexaploid wheat but this trait can be introduced from donors by aimed breeding programs. The way of wheat anthocyanins to provide positive effects for consumer´s physiology is limited due to their specific occurrence in seed parts usually removed during grain milling practice and lower stability during processing to foodshttp://www.degruyter.com/view/j/nbec.2014.13.issue-1/nbec-2014-0001/nbec-2014-0001.xml?format=INTphenolicsflavonoidanthocyaninswheat grain |
| spellingShingle | Havrlentová Michaela Pšenáková Ivana Žofajová Alžbeta Rückschloss Ľubomír Kraic Ján Anthocyanins in Wheat Seed – A Mini Review Nova Biotechnologica et Chimica phenolics flavonoid anthocyanins wheat grain |
| title | Anthocyanins in Wheat Seed – A Mini Review |
| title_full | Anthocyanins in Wheat Seed – A Mini Review |
| title_fullStr | Anthocyanins in Wheat Seed – A Mini Review |
| title_full_unstemmed | Anthocyanins in Wheat Seed – A Mini Review |
| title_short | Anthocyanins in Wheat Seed – A Mini Review |
| title_sort | anthocyanins in wheat seed a mini review |
| topic | phenolics flavonoid anthocyanins wheat grain |
| url | http://www.degruyter.com/view/j/nbec.2014.13.issue-1/nbec-2014-0001/nbec-2014-0001.xml?format=INT |
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