Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization

Colored wheat, rich in anthocyanins, has created interest among the breeders and baking industry. This study was aimed at understanding the nutritional and product making potential of our advanced, high yielding and regionally adapted colored wheat lines. Our results indicated that our advanced colored wheat lines exhibited higher anthocyanin content and antioxidant activity than donor wheat lines and it varied in the order of white

富含花青素（anthocyanins）的彩色小麦，已引起育种工作者与烘焙行业的广泛关注。本研究旨在探究本团队研发的高产、区域适配型彩色小麦新品系的营养特性与加工应用潜力。研究结果显示，本团队的彩色小麦新品系的花青素含量与抗氧化活性均高于供体小麦品系，且其表现按白色序列存在差异。