Pigmented Wheat: Nutrition Scenario and Health Benefits

Abstract

Pigmented, or colored, wheat is gaining popularity due to a shift in consumer preference from energy-providing wheat to nutrition-providing wheat. Pigmented wheat contributes to nutritional supplements such as bioactive compounds, pigments, etc. Pigments like anthocyanins and carotenoids located in the bran of the kernel are responsible for giving a purple, blue, black, or red color to different wheat varieties. Dark-colored wheat varieties provide several health benefits, such as improving glycemic response in type 2 diabetes mellitus patients, preventing obesity, exhibiting antioxidant properties, and contributing to the prevention of various cancers. Moreover, flavonoids such as proanthocyanidins, anthocyanin, γ-oryzanol available in pigmented wheats have cut down inflammation and can be particularly useful in curbing oxidative pressure, atherosclerotic injuries, and aggravation during inflammation. Pigmented wheat has a favourable impact on various visual parameters, such as improving near-sightedness, decreasing eye exhaustion, etc. Pigmented wheat has more significant qualities and functions than regular wheat, thus it can be used to develop various functional and effective edibles. Due to the limited availability of data on pigmented wheat, it is important to improve and clarify the production and consumption of pigmented wheat and its products, to aid future development.