Wheat is an essential constituent of cereal-based diets, and one of the most significant
sources of calories. However, modern wheat varieties are low in proteins and minerals …

Purple wheat is thought to have beneficial effects on humans owing to its high anthocyanin
content. However, a systematic understanding of the anthocyanin biosynthesis process in …

The flavonoid biosynthesis pathway yields a large family of phenolic compounds which are
involved in many biological activities including plant defense response to a broad spectrum …

Cereals form the most important source of energy in our food. Currently, demand for
coloured food grains is significantly increasing globally because of their antioxidant …

Purple pericarps of bread wheat (Triticum aestivum L.) are a useful source of dietary
anthocyanins. Previous mapping results indicated that the purple pericarp trait is controlled …

The main aim of this study was to investigate the quality and nutritional properties (dietary
fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat …

The commercial interest in pigmented wheat grain flows from an understanding that they are
nutritionally superior to white kernels. The pigment of purple coloured bread and durum …

Bread wheat producing grain in which the pericarp is purple is considered to be a useful
source of dietary anthocyanins. The trait is under the control of the Pp-1 homoealleles …

In wheat, anthocyanin pigments can be accumulated in pericarp tissues (under control of the
Pp genes) resulting in purple-colored grain. In the current study, a strategy, based on the …

Due to anthropogenic activity, the environment is contaminated with high levels of cadmium,
which is a dangerous heavy metal. At very low concentrations, cadmium is bioaccumulative …