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Gewählte Publikation:

Grausgruber, H; Atzgersdorfer, K; Bohmdorfer, S.
(2018): Purple and Blue Wheat-Health-Promoting Grains with Increased Antioxidant Activity
CEREAL FOOD WORLD. 2018; 63(5): 217-220. FullText FullText_BOKU

Abstract:
Anthocyanins are flavonoid pigments that are responsible for red, purple, and blue colors in diverse organs in a wide array of plants. Anthocyanins also act as antioxidants, for example by scavenging free radicals. In wheat, anthocyanins can be present in the pericarp (purple anthocyanins) or aleurone (blue anthocyanins) layer of the grain. Purple and blue wheat grains, therefore, can be processed into in-novative whole wheat (wholemeal) products that are rich in both dietary fiber and antioxidants. Combining the genetic components that produce purple pericarp and blue aleurone traits significantly increases the total concentration of anthocyanins and, as a result, the total antioxidant activity.
Autor*innen der BOKU Wien:
Böhmdorfer Stefan
Grausgruber Heinrich
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