Next Article in Journal
Prevalence and Predictors of Emotional Eating among Healthy Young Saudi Women during the COVID-19 Pandemic
Next Article in Special Issue
Next Generation Health Claims Based on Resilience: The Example of Whole-Grain Wheat
Previous Article in Journal
A Priori and a Posteriori Dietary Patterns in Women of Childbearing Age in the UK
Previous Article in Special Issue
Cardiovascular Healthcare Cost Savings Associated with Increased Whole Grains Consumption among Adults in the United States
Open AccessReview

Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health

Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
Author to whom correspondence should be addressed.
Nutrients 2020, 12(10), 2922;
Received: 31 August 2020 / Revised: 19 September 2020 / Accepted: 20 September 2020 / Published: 24 September 2020
(This article belongs to the Special Issue Whole Grains for Nutrition and Health Benefits)
Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics of cereal anthocyanins, and assess their prevalence in various commercially relevant crops including wheat, barley, maize, and rice. A brief overview of the antioxidant potential, and current research on the health effects of cereal-based anthocyanins will be provided. Finally, processing of coloured cereals in whole grain products will be briefly discussed. A full understanding of the fate of anthocyanins in whole grain products, and more research targeted towards health outcomes of anthocyanin supplementation to/inclusion in cereal food products are the next logical steps in this research field. View Full-Text
Keywords: anthocyanins; antioxidants; whole grains; functional cereals; health benefits anthocyanins; antioxidants; whole grains; functional cereals; health benefits
Show Figures

Figure 1

MDPI and ACS Style

Francavilla, A.; Joye, I.J. Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health. Nutrients 2020, 12, 2922.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop